Chipa so'o
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The Chipa so'o is a stuffed corn bread from the cuisine of Paraguay.[1][2] It is a variation of chipá, a very common bread in Paraguay that is served alongside daily meals.[3] It can be prepared with different fillings of ground meats or vegetables.[4]
As with most Guaranis cuisine, the "chipa so'o" has many calories. According to Margarita Miró Ibars, who studies Paraguayan culinary anthropology, the different kinds of chipa are part of the "Tyra", a Guarani term for food consumed to accompany the "mate cocido", milk or coffee, or prepared as a side-dish to another main course. The "mbeju" and "sopa paraguaya" are also part of the Tyra.[5]
History[]
It was firstly consumed by the Guarani people who lived in the Guaraní-Jesuit Missions.
Preparation[]
The ingredients are pork fat, eggs, "Mar del Plata cheese", "Criollo cheese" or "Paraguay cheese", salt, corn or maize flour, starch and milk.
The pork fat is whipped until it becomes creamy and becomes much lighter in color. Then the eggs, salt and cheese (in small pieces) are added, whipping the mixture after every addition. The preparation is mixed with the maize flour, starch and milk, producing a paste that can be kneaded with the hands.
The dough is shaped into small balls and a hole is made in them with the thumb. The hole is filled with a mix of chopped meat and eggs. Afterwards, the ball is closed and given form like a small cake about 7 centimeters in diameter.
The cakes are put on a buttered oven tray, and are painted with milk to give them a nicer color. They are cooked in the oven at 250 °C (482 °F) for about 20 minutes.
References[]
- ^ Ministerio de Desarrollo Social (Presidencia de la Nación Argentina): "Sabores con sapucay", Rescatando lo autóctono desde la historia familiar.
- ^ Janer, Zilkia (30 March 2008). Latino Food Culture. ABC-CLIO. ISBN 9780313087905.
- ^ Albala, Ken (25 May 2011). Food Cultures of the World Encyclopedia. ABC-CLIP. p. 255. ISBN 9780313376276.
- ^ Elichondo, Margarita (1997). La comida criolla: memorias y recetas. Ediciones Del Sol. p. 117. ISBN 978-950-9413-76-4.
- ^ "Karú rekó – Antropología culinaria paraguaya", Margarita Miró Ibars
Sources[]
- Josefina Velilla de Aquino (2008). Tembi'u paraguay. ExpoLibro, RP Ediciones. ISBN 978-0-00-949349-2.
External links[]
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