Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Paraguayan Chipa
Cheesy, chewy cassava-flour bread rings traditionally baked in clay ovens — Paraguay's national snack.
↓ Jump to recipe⏱️
15 minPrep🔥
20 minCook🍽️
10Serves📊
EasyLevelAdvertisement · placeholder
Ingredients
- 500g cassava starch (tapioca flour)
- 250g aged hard cheese (parmesan-style), grated
- 150g queso fresco or feta, crumbled
- 3 eggs
- 100g butter, softened
- 1 tsp salt
- 100ml milk if needed
- 1 tsp aniseed
Instructions
- Mix everything to a stiff but pliable dough; add milk only if too dry.
- Shape into rings, sausages or small balls.
- Bake at 230C for 15-18 minutes until puffed and golden.
- Eat warm.
Advertisement · placeholder
Tara’s tips
- Two cheeses — aged for flavour, fresh for stretch.
- Eat warm; they firm up considerably as they cool.
Serving suggestions
- Lovely with mate or coffee.
Storage & reheating
Best fresh; freeze raw shaped chipa for baking later.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No aniseed?
Skip it — chipa is good without, though aniseed is traditional.
You might also like
Related recipes
Pakistani
Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Indian
Palak Paneer
Soft cubes of paneer in a smooth, gently spiced spinach sauce — comforting, green and surprisingly…