What is the recipe for Mbeju, chipa, Paraguayan tortillas...?

Also, any other typical food of Paraguay if you know of any.

Other foods that would be cool to know: Sopa Paraguaya, cosido

3 Answers

  • jenny
    Lv 6
    9 years ago
    Favorite Answer

    you asked if we could find other foods

    this is one recipe

    1 cup of flour either white wheat flour, or manioca --yucca-- flour

    3 eggs A little 2 teaspoons


    1 cup or less of milk

    Cheese: about a half cup of mozzerella or whatever you like

    As desired, finely chopped scallions, tomato, and/or bell pepper


    Mix eggs. Add milk and salt. Add flour and everything else. Mix it all well.

    Meanwhile, get some oil (~1/4 - 1/2 inch deep) in a sauce pan very heated. Carefully pour some of this mix into the oil, until there is a pancake sized quantity of dough frying in the oil. Flip when the bottom/sides are deep golden brown. It turns out that if the oil is really hot, then then tortillas aren't greasy at all!! So, when the tortilla is uniformly brown on the outside, and the insides are somewhat solid, take it out of the oil, and lay it somewhere to dry and cool. Tortilla are best served warm.

    another recipe i found for you

    RECIPE ...

    200gr. butter

    250 gr. cheese, preferably Paraguay, grated.

    salt to taste.

    1kg of cassava or corn starch (Maizena)

    Milk, about a cup or cup and a half.


    In a clean grocery bag, that's the best way I found to prepare it, because this way is cleaner and is easy to store in the fridge.

    In that bag place the starch, cheese and butter cut into small pieces, and proceeds to join with the fingertips until no starch is left dry.

    When this happens add the milk little by little until all the preparation is evenly moisturized but still crumbly, then test the salt and proceed to cook.

    In a hot frying pan place the mixture just to cover the surface of it with an even thickness, untill is lightly browned on both sides and there you go!!!!!, a delicious mbejú ....

    ! Enjoy it

    Paraguayan Corn Pie.


    Corn 1 / 2 kilo, about 8 if it is in the cob + o-.

    6 medium onions cut into brunoise (small squares).

    200 gr. Paraguay cheese.

    6 eggs.

    1 cup oil.

    1 cup milk.


    Preheat oven to 200

    Blend well (for parts) the seeded corn with the eggs with a blender or a mixer.

    In a saucepan heat the cooking oil with the onion and salt.

    Once the onions are translucent add the milk and cook a little longer,

    to this preparation add the corn/egg mixture and shredded cheese.

    Lightly oil a baking tray or Pyrex and pour the preparation into it, bake until top is browned and the egg has coagulated.

    Paraguayan cheese bread.


    200 gr. butter

    5 eggs

    250 grams of grated cheese like cheddar

    or any cheese which is not to soft nor too hard.

    2 teaspoons aniseeds

    salt to taste

    1/2kg cassava starch

    1 / 2 kg of corn meal


    Preheat oven to 220° C.

    Grease 2 or more baking sheets depending on the size of your chipas and set aside.

    In a large mixing bowl, soften the butter by hand.

    Add the eggs one by one and continue kneading (the secret of the chipa lies on this step so take your time for it).

    Add the aniseeds, salt, cheese and flour at this point, and the ingredients just until they are all toghether but isn't a dough just yet.

    Clean the work surface, sprinkle with cornstarch or the same cassava one and knead dough until smooth and soft.

    At this point you can shape them the way you like, the traditional are rings like beagles, like doves or rectangular-shaped etc.

    Place them on the baking sheets (no need to leave too much distance between them as this dough does not tend to rise) and bring them in a hot oven until the surface is light brown.

    Source(s): i have made these
  • 5 years ago


    Source(s): Delicious Paleo Recipes Cookbook - http://paleocookbook.raiwi.com/?WIYe
  • 9 years ago

    That other recipe is NOT mbeju. I don't have measurements, but these are the ingredients:

    Almidón (cassava/mandioca/tapioca flour)

    Optionally, harina de maiz (corn flour)

    Queso paraguay (If you're not in PY, provolone is the best substitute)

    Butter or oil

    Mix with your hands. The dough should be clumpy and a little powdery. When the cheese melts, everything will stick together. Fill the bottom of a greased frying pan with the dough, and once it starts to brown, flip it and cook the other side.

    Chipa is:

    Corn flour



    Animal fat (shortening will work too)


    Anise seeds

    Cocido is just yerba quemado. You have to burn the yerba, then make tea with the burnt leaves. It's best with milk.

    Mandi'o Chyryry is one of the easiest dishes to make. It's a very "country" food.

    First, you start with boiled mandioca, and chop it up. Then you mix it in a frying pan with eggs, cheese, and if you want, meat like chorizo, lamb, or beef.

    Source(s): pasé casi un año paraguaipe.
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