Chipa

A simple bun called chipa is the most common food staple in Paraguay. The famous bread is made with cassava flour, lard, and anise. It originates from the Native American people Guarani, indigenous to the Amazon area of Brazil, Argentina, and Paraguay. The origin of chipa dates back to the time when wheat was not present in South America, and cassava was the most commonly used starch in the area. In colonial times, the Jesuit missionaries introduced milk, eggs, and cheese to the indigenous people, which finalized the chipa recipe. The use of cassava starch and lard results in the crunchy exterior of the bun, while the use of anise gives the bread buns an unusual and unique flavor. Although chipas are eaten all year round in Paraguay, they have a significant importance during the Holy Week, so they are often prepared and eaten during the Easter festivities. For the people of Paraguay, chipas represent their daily bread which is eaten together with numerous main meals or as a snack. Traditionally, the buns are prepared at home, but they are also sold by many street vendors, called chiperas, especially along Paraguayan roads.