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Chipa

December 20, 2023

Chipa (Spanish pronunciation: [ˈtʃipa], Guarani pronunciation: [ʃiˈpa]) is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay.[1] The recipe has existed since the 18th century and its origins lie with the Guaraní people of Asunción. It is inexpensive and often sold from streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth.

Chipa
TypeBread
CourseBreakfast or snack
Place of originParaguay
Main ingredientsCassava starch, corn starch, fat, milk, egg, Paraguay cheese
Similar dishesPão de queijo (Brazil)
  •   Media: Chipa

The original name is from Guarani chipa. A small chipa may be called a chipita. In Santa Cruz de la Sierra, Bolivia, the term cuñapé (Guarani) is often used. In some parts of Argentina, it is called chipá (with an accent mark), or chipacito when it is small.

Vocabulary edit

Chipa is often baked in smaller doughnuts or buns that may be called chipita or chipacitos. These are sold in small bags by street sellers of big cities and small towns. In the preparation of chipa yeast is not used, so in spite of the high temperatures of the region it can be preserved for many days. It is a festive food and can be found in every popular religious celebration.[2]

Other common variants in Paraguay include the chipa caburé or chipá mbocá (cooked around a stick, in consequence it doesn't have the spongy inner center) and the chipa so'o, filled with ground meat. There are other varieties of chipa with different ingredients; chipa manduvi (made with a mix of corn flour and peanut), chipa avatí and chipa rora (made of the skin of the seed of corn after being strained, like a whole-wheat bread).[1]

History edit

 
Chipa so'o.
 
Chipa manduví.

Some revisionist historians point out that, during the colonial era, the German traveler Ulrich Schmidl was already talking about the recipe for that kind of starchy bread made by the Cario-Guarani people (a native tribe who used to live in Asunción). Schmidl was in charge of noting in the logbook of the Spanish ship in which the expedition led by Juan de Ayolas arrived, which would arrive in Asunción later, thus giving rise to the first encounter between Spaniards and the Cario-Guarani people. Before being known as chipa, there was a menu that was already part of the varieties of bread that the Cario-Guarani natives had in the early days of the conquest. Back then, the food before the chipa was known as “mbujape”, which translated from Guarani means “bread”. To cook the mbujapé, corn flour or cassava starch was combined with animal fat and then it was wrapped in a banana leaf and placed in the tanimbú to cook it.[3]

There is the wrong idea of naming Paraguayan cuisine as "Guarani cuisine".[4] Paraguayan gastronomy was born from the fusion of Spanish cuisine and Cario-Guaraní cuisine, which was developed due to the influence of the Franciscan priests, the Spanish conquers and the mestizos asuncenos, which took place in Asunción and its surroundings. Towns such as Tobatí, Atyrá, Altos, Areguá, Ypané, Guarambaré, Itá and Yaguarón are living examples of how Paraguayan culture developed outside and far from the mercantile influence of the Jesuits. When the Jesuits were expelled in 1767, the natives returned to their natural habitat (the Atlantic jungle) and they never visited Asunción and its area of influence to educate or teach, proof of this is the extinction of Jesuit ceramics and not the Franciscan that is still alive in Itá, Areguá and Tobatí.[5][6]

The root cuisine of the Cario-Guarani consisted of hunting, fishing, grain crops, cooking techniques and methods, as well as the utensils they made. The first antecedents of Spanish and Cario-Guaraní syncretism took place at the time of the foundation of Asunción and surroundings, where the Franciscan reductions of Altos, Atyrá, Guarambaré, Itá, etc. were later founded. In the Governorate of Paraguay, a Catholic jurisdiction called "Paraguaria Province" was circumscribed. This province, dependent on the Viceroyalty of Peru, covered the regions of Paraguay, Argentina, Uruguay, and parts of Bolivia, Brazil and Chile (between 1604 and 1617). Since 1617, the Paraguaria Province was dismembered to the Governorate of the Río de la Plata and the Governorate of Paraguay, thus remaining under the jurisdiction of the latter.[7] Then this region became part of the ephemeral Viceroyalty of the Río de la Plata (1776-1810). The culture developed in Greater Paraguay was very strong since the Guarani people were used by the conquerors and evangelizers as intermediaries with other Amerindian civilizations. For these reasons, the Paraguayan culture that characterizes Asunción remained strong in this area, and in turn spread to areas where the cattle were later introduced, with the founding of Corrientes in 1588, the oldest city in the northeast of Argentina.

In the logs (of travelers such as Ulrich Schmidl) and in the historical records of the colonial era, it appears in several paragraphs that the Cario-Guarani (a tribe that inhabited the Asunción area) prepared cakes and breads based on cassava, corn, and sweet corn mixed with animal fat, known as "mbujapé" ("bread" in Guarani language).[8] The Cario-Guarani diet was complemented with European foods that the Spaniards brought from the old continent. This was due to the introduction of cattle in 1556 in Asunción,[9] so thanks to these animals the new ingredients were finally obtained such as beef, milk, eggs, cheese, etc. In this way, the meals derived from the Cario-Guarani gastronomic base (corn, cassava, pumpkin, sweet potato, etc.) were finally mixed with the ingredients brought by the Spaniards (meat, milk, cheese, eggs, etc.). This union gave rise to foods that have been consumed from the colonial era to the present. In this context, the recipe for typical Paraguayan dishes actually originated, which has cassava, corn, sweet corn, Paraguay cheese, milk and beef as their base ingredients.

Variants edit

 
Chipa instantáneo.
 
Chipa chutita.
 
Chipa guasu.

Over the centuries, the name "chipa" has been applied to the different side dishes that evolved with the Cario-Guaraní and Spanish transculturation, added to modern Paraguayan cuisine. Currently, there are about 70 registered varieties and according to the book "Food and Paraguayan religiosity: Chipa, sacred bread", where a great diversity of chipas is studied and cataloged, there are:[10][11]

  • Chipa aramirõ: the traditional starch chipa, which receives the term “chipa” in a generic and abbreviated way. It is the best known variety and the ingredients it contains are cassava starch, semi-hard cheese or Paraguay cheese, pork fat, margarine or lard, anise liquor or anise grains.[12]
  • Chipa mestiza: it is the second most widespread variety in Paraguay. Its name is due to the mixture of corn flour with cassava starch.
  • Instant chipa or Quick chipa: it contains most of the traditional ingredients of the aramiró chipa, quickly prepared, with about 30 minutes of preparation. It consists of blending the ingredients evenly and gradually to cook it for 10 minutes at 200 °C.
  • Chipa four cheeses: the starchy chipa dough is filled with different cheeses: Mozzarella, Catupiry, Paraguay Cheese and sandwich cheese.[13]
  • Chipa chutita: the mass of the mestizo chipa is complemented with cornstarch and baking powder. It has as a filling the traditional "chorizo misionero", grated cheese, parked Paraguay cheese, onion, red peppers and other seasonings.[12]
  • Chipa asador, caburé or mbocá: it is cooked with the heat of embers and around a stick, so it does not have a spongy internal part.[14] They have an elongated shape and a fine and hollow texture, and due to their consistency they can be exposed to the direct heat of a wood or charcoal fire, logically at high temperatures, without burning.[15] As for the denomination, this food is called "chipá caburé" in Misiones, in the northeast of Corrientes and in the Province of Formosa. In turn, in Paraguay it is usually called "chipa asador". The preparation of the chipa mbocá is so well known in that region that Osvaldo Sosa Cordero immortalized its name, mentioning it in his chamamé “Camba cuá”.
  • Chipa pirú or chipita: it is a small sponge-cake donut no more than two centimeters in diameter, enormously crisp (therein lies the secret of its flavor) and that is used fundamentally to accompany breakfasts and snacks. Popularly, a phrase that is heard frequently when talking about the "chipa pirú" is that "you can't stop eating them". Pirú means skinny, fine, thin or skinny and that, in this meaning for the donut, is translated as "dry". The piru chipa is the thin and dry chipa, characteristics that define the variety and make it unique in the chipa family.
  • Chipa so'o: it is a mass of cassava starch filled with seasoned meat. It has a beef filling, which is why so'o means "meat" in Guarani, hence the name "chipa so'o". For its elaboration, buns the size of a large cookie are formed and hollowed out with the thumb, in order to introduce the filling of meat and chopped egg, so that in its final form it acquires the shape of a cake of approximately 7 centimeters diameter.
  • Chipa guasu: it is a corn cake cooked in the oven. Guazú is the Guarani word for 'big', so it means 'the big chipa'. It is made with fresh corn, egg, water, salt, milk, fat (butter or oil), fresh cheese or Paraguayan cheese. It is one of the usual dishes during Lent and Easter as it does not contain meat. Its preparation can be salty or slightly sweet, or with a meat filling. Its name is due to the conjunction of two words. "Chipa" generically designates a set of different types of cakes that have corn or cassava starch as a preparation base and that are part of the so-called "tyra", a Guarani term that is used to designate any food that is consumed to accompany the mate cocido, milk or coffee. While "guazú" means 'big', from which it is inferred that the "chipa guasú" is, to some extent, 'big corn cake'.
  • Chipa quezú: it is made with fresh cheese, preferably goat cheese, where quesú is the Guarani deformation of the Spanish word 'cheese'.[13]
  • Chipa jasmine: it is made with 3/4 cassava starch and 1/4 wheat flour, Paraguay cheese, grated cheese, pork fat, eggs and other ingredients. It is the least heavy variety since it does not carry the load of all the cassava starch.
  • Chipa manduví: manduví means "peanut" in Guarani, and is made with a mixture of cornmeal and ground peanuts.[16]
  • Chipa rorá: it is made from the husk of the corn seed after it has been strained.

See also edit

References edit

  1. ^ a b Elichondo, Margarita: La comida criolla: Memoria y recetas. Popular Culture Library, Editions of EL SOL, 2003 (ISBN 950-9413-76-3) (Restricted online copy at Google Books)
  2. ^ Chipa: Pan Sagrado and 70 Recipes to prepare it.
  3. ^ . Última Hora (in Spanish). 25 May 2022. Archived from the original on 10 August 2020. Retrieved 25 May 2022.
  4. ^ "Argentine disregard for Paraguayan cuisine". El Omnívoro - Gastronomía y buen gusto (in Spanish). 25 May 2022.
  5. ^ "LN Destination: Areguá, a city where clay becomes art". La Nación (in Spanish). 25 May 2022.
  6. ^ "Audiovisuals rescue the work of potters from Itá, Tobatí and Areguá". Última Hora (in Spanish). 25 May 2022.
  7. ^ "History and interesting facts about yerba mate". Locos x el mate - Comunidad matera (in Spanish). 25 May 2022.
  8. ^ "Native and mestizo cuisine". ABC Color (in Spanish). 25 May 2022.
  9. ^ "History of cattle and refrigerators in Argentina". Historia de la Cocina y la Gastronomía (in Spanish). 25 May 2022.
  10. ^ "Chipa, el pan sagrado de Paraguay". Touring (in Spanish). 31 May 2022.
  11. ^ "Chipa, pan de la religiosidad paraguaya y patrimonio compartido del Mercosur". Última Hora (in Spanish). 31 May 2022.
  12. ^ a b "Las chipas más ricas". ABC Color (in Spanish). 31 May 2022.
  13. ^ a b "Chipa de 4 quesos para los que quieren sorprender en esta Semana Santa". Diario HOY (in Spanish). 31 May 2022.
  14. ^ "Chipa kavure, una alternativa en invierno". ABC Color (in Spanish). 31 May 2022.
  15. ^ "¿Probaste el caburé? Uno de los clásicos misioneros". Descubrir Turismo (in Spanish). 31 May 2022.
  16. ^ "Desde chipa de maní y hasta con gallina preparan en Punta Karapã". Última Hora (in Spanish). 31 May 2022.

Further reading edit

  • Asunción 1537: Madre de la gastronomía del Río de la Plata y de Matto Grosso do Sul. Vidal Domínguez Díaz (2017).
  • Poytáva: Origen y Evolución de la Gastronomía Paraguaya. Graciela Martínez (2017).
  • Tembi’u Paraguay. Josefina Velilla de Aquino
  • Karú rekó – Antropología culinaria paraguaya. Margarita Miró Ibars

December 20, 2023
chipa, spanish, pronunciation, ˈtʃipa, guarani, pronunciation, ʃiˈpa, type, small, baked, cheese, flavored, rolls, popular, snack, breakfast, food, paraguay, recipe, existed, since, 18th, century, origins, with, guaraní, people, asunción, inexpensive, often, s. Chipa Spanish pronunciation ˈtʃipa Guarani pronunciation ʃiˈpa is a type of small baked cheese flavored rolls a popular snack and breakfast food in Paraguay 1 The recipe has existed since the 18th century and its origins lie with the Guarani people of Asuncion It is inexpensive and often sold from streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth ChipaTypeBreadCourseBreakfast or snackPlace of originParaguayMain ingredientsCassava starch corn starch fat milk egg Paraguay cheeseSimilar dishesPao de queijo Brazil Media ChipaThe original name is from Guarani chipa A small chipa may be called a chipita In Santa Cruz de la Sierra Bolivia the term cunape Guarani is often used In some parts of Argentina it is called chipa with an accent mark or chipacito when it is small Contents 1 Vocabulary 2 History 3 Variants 4 See also 5 References 6 Further readingVocabulary editChipa is often baked in smaller doughnuts or buns that may be called chipita or chipacitos These are sold in small bags by street sellers of big cities and small towns In the preparation of chipa yeast is not used so in spite of the high temperatures of the region it can be preserved for many days It is a festive food and can be found in every popular religious celebration 2 Other common variants in Paraguay include the chipa cabure or chipa mboca cooked around a stick in consequence it doesn t have the spongy inner center and the chipa so o filled with ground meat There are other varieties of chipa with different ingredients chipa manduvi made with a mix of corn flour and peanut chipa avati and chipa rora made of the skin of the seed of corn after being strained like a whole wheat bread 1 History edit nbsp Chipa so o nbsp Chipa manduvi Some revisionist historians point out that during the colonial era the German traveler Ulrich Schmidl was already talking about the recipe for that kind of starchy bread made by the Cario Guarani people a native tribe who used to live in Asuncion Schmidl was in charge of noting in the logbook of the Spanish ship in which the expedition led by Juan de Ayolas arrived which would arrive in Asuncion later thus giving rise to the first encounter between Spaniards and the Cario Guarani people Before being known as chipa there was a menu that was already part of the varieties of bread that the Cario Guarani natives had in the early days of the conquest Back then the food before the chipa was known as mbujape which translated from Guarani means bread To cook the mbujape corn flour or cassava starch was combined with animal fat and then it was wrapped in a banana leaf and placed in the tanimbu to cook it 3 There is the wrong idea of naming Paraguayan cuisine as Guarani cuisine 4 Paraguayan gastronomy was born from the fusion of Spanish cuisine and Cario Guarani cuisine which was developed due to the influence of the Franciscan priests the Spanish conquers and the mestizos asuncenos which took place in Asuncion and its surroundings Towns such as Tobati Atyra Altos Aregua Ypane Guarambare Ita and Yaguaron are living examples of how Paraguayan culture developed outside and far from the mercantile influence of the Jesuits When the Jesuits were expelled in 1767 the natives returned to their natural habitat the Atlantic jungle and they never visited Asuncion and its area of influence to educate or teach proof of this is the extinction of Jesuit ceramics and not the Franciscan that is still alive in Ita Aregua and Tobati 5 6 The root cuisine of the Cario Guarani consisted of hunting fishing grain crops cooking techniques and methods as well as the utensils they made The first antecedents of Spanish and Cario Guarani syncretism took place at the time of the foundation of Asuncion and surroundings where the Franciscan reductions of Altos Atyra Guarambare Ita etc were later founded In the Governorate of Paraguay a Catholic jurisdiction called Paraguaria Province was circumscribed This province dependent on the Viceroyalty of Peru covered the regions of Paraguay Argentina Uruguay and parts of Bolivia Brazil and Chile between 1604 and 1617 Since 1617 the Paraguaria Province was dismembered to the Governorate of the Rio de la Plata and the Governorate of Paraguay thus remaining under the jurisdiction of the latter 7 Then this region became part of the ephemeral Viceroyalty of the Rio de la Plata 1776 1810 The culture developed in Greater Paraguay was very strong since the Guarani people were used by the conquerors and evangelizers as intermediaries with other Amerindian civilizations For these reasons the Paraguayan culture that characterizes Asuncion remained strong in this area and in turn spread to areas where the cattle were later introduced with the founding of Corrientes in 1588 the oldest city in the northeast of Argentina In the logs of travelers such as Ulrich Schmidl and in the historical records of the colonial era it appears in several paragraphs that the Cario Guarani a tribe that inhabited the Asuncion area prepared cakes and breads based on cassava corn and sweet corn mixed with animal fat known as mbujape bread in Guarani language 8 The Cario Guarani diet was complemented with European foods that the Spaniards brought from the old continent This was due to the introduction of cattle in 1556 in Asuncion 9 so thanks to these animals the new ingredients were finally obtained such as beef milk eggs cheese etc In this way the meals derived from the Cario Guarani gastronomic base corn cassava pumpkin sweet potato etc were finally mixed with the ingredients brought by the Spaniards meat milk cheese eggs etc This union gave rise to foods that have been consumed from the colonial era to the present In this context the recipe for typical Paraguayan dishes actually originated which has cassava corn sweet corn Paraguay cheese milk and beef as their base ingredients Variants edit nbsp Chipa instantaneo nbsp Chipa chutita nbsp Chipa guasu Over the centuries the name chipa has been applied to the different side dishes that evolved with the Cario Guarani and Spanish transculturation added to modern Paraguayan cuisine Currently there are about 70 registered varieties and according to the book Food and Paraguayan religiosity Chipa sacred bread where a great diversity of chipas is studied and cataloged there are 10 11 Chipa aramiro the traditional starch chipa which receives the term chipa in a generic and abbreviated way It is the best known variety and the ingredients it contains are cassava starch semi hard cheese or Paraguay cheese pork fat margarine or lard anise liquor or anise grains 12 Chipa mestiza it is the second most widespread variety in Paraguay Its name is due to the mixture of corn flour with cassava starch Instant chipa or Quick chipa it contains most of the traditional ingredients of the aramiro chipa quickly prepared with about 30 minutes of preparation It consists of blending the ingredients evenly and gradually to cook it for 10 minutes at 200 C Chipa four cheeses the starchy chipa dough is filled with different cheeses Mozzarella Catupiry Paraguay Cheese and sandwich cheese 13 Chipa chutita the mass of the mestizo chipa is complemented with cornstarch and baking powder It has as a filling the traditional chorizo misionero grated cheese parked Paraguay cheese onion red peppers and other seasonings 12 Chipa asador cabure or mboca it is cooked with the heat of embers and around a stick so it does not have a spongy internal part 14 They have an elongated shape and a fine and hollow texture and due to their consistency they can be exposed to the direct heat of a wood or charcoal fire logically at high temperatures without burning 15 As for the denomination this food is called chipa cabure in Misiones in the northeast of Corrientes and in the Province of Formosa In turn in Paraguay it is usually called chipa asador The preparation of the chipa mboca is so well known in that region that Osvaldo Sosa Cordero immortalized its name mentioning it in his chamame Camba cua Chipa piru or chipita it is a small sponge cake donut no more than two centimeters in diameter enormously crisp therein lies the secret of its flavor and that is used fundamentally to accompany breakfasts and snacks Popularly a phrase that is heard frequently when talking about the chipa piru is that you can t stop eating them Piru means skinny fine thin or skinny and that in this meaning for the donut is translated as dry The piru chipa is the thin and dry chipa characteristics that define the variety and make it unique in the chipa family Chipa so o it is a mass of cassava starch filled with seasoned meat It has a beef filling which is why so o means meat in Guarani hence the name chipa so o For its elaboration buns the size of a large cookie are formed and hollowed out with the thumb in order to introduce the filling of meat and chopped egg so that in its final form it acquires the shape of a cake of approximately 7 centimeters diameter Chipa guasu it is a corn cake cooked in the oven Guazu is the Guarani word for big so it means the big chipa It is made with fresh corn egg water salt milk fat butter or oil fresh cheese or Paraguayan cheese It is one of the usual dishes during Lent and Easter as it does not contain meat Its preparation can be salty or slightly sweet or with a meat filling Its name is due to the conjunction of two words Chipa generically designates a set of different types of cakes that have corn or cassava starch as a preparation base and that are part of the so called tyra a Guarani term that is used to designate any food that is consumed to accompany the mate cocido milk or coffee While guazu means big from which it is inferred that the chipa guasu is to some extent big corn cake Chipa quezu it is made with fresh cheese preferably goat cheese where quesu is the Guarani deformation of the Spanish word cheese 13 Chipa jasmine it is made with 3 4 cassava starch and 1 4 wheat flour Paraguay cheese grated cheese pork fat eggs and other ingredients It is the least heavy variety since it does not carry the load of all the cassava starch Chipa manduvi manduvi means peanut in Guarani and is made with a mixture of cornmeal and ground peanuts 16 Chipa rora it is made from the husk of the corn seed after it has been strained See also editCheese bun Pao de queijo Mbeju Almojabana Pandebono Pan de queso Pan de yucaReferences edit a b Elichondo Margarita La comida criolla Memoria y recetas Popular Culture Library Editions of EL SOL 2003 ISBN 950 9413 76 3 Restricted online copy at Google Books Chipa Pan Sagrado and 70 Recipes to prepare it The chipa Favorite food in force for more than 400 years Ultima Hora in Spanish 25 May 2022 Archived from the original on 10 August 2020 Retrieved 25 May 2022 Argentine disregard for Paraguayan cuisine El Omnivoro Gastronomia y buen gusto in Spanish 25 May 2022 LN Destination Aregua a city where clay becomes art La Nacion in Spanish 25 May 2022 Audiovisuals rescue the work of potters from Ita Tobati and Aregua Ultima Hora in Spanish 25 May 2022 History and interesting facts about yerba mate Locos x el mate Comunidad matera in Spanish 25 May 2022 Native and mestizo cuisine ABC Color in Spanish 25 May 2022 History of cattle and refrigerators in Argentina Historia de la Cocina y la Gastronomia in Spanish 25 May 2022 Chipa el pan sagrado de Paraguay Touring in Spanish 31 May 2022 Chipa pan de la religiosidad paraguaya y patrimonio compartido del Mercosur Ultima Hora in Spanish 31 May 2022 a b Las chipas mas ricas ABC Color in Spanish 31 May 2022 a b Chipa de 4 quesos para los que quieren sorprender en esta Semana Santa Diario HOY in Spanish 31 May 2022 Chipa kavure una alternativa en invierno ABC Color in Spanish 31 May 2022 Probaste el cabure Uno de los clasicos misioneros Descubrir Turismo in Spanish 31 May 2022 Desde chipa de mani y hasta con gallina preparan en Punta Karapa Ultima Hora in Spanish 31 May 2022 Further reading editAsuncion 1537 Madre de la gastronomia del Rio de la Plata y de Matto Grosso do Sul Vidal Dominguez Diaz 2017 Poytava Origen y Evolucion de la Gastronomia Paraguaya Graciela Martinez 2017 Tembi u Paraguay Josefina Velilla de Aquino Karu reko Antropologia culinaria paraguaya Margarita Miro Ibars Retrieved from https en wikipedia org w index php title Chipa amp oldid 1188213630, wikipedia, wiki, book, books, library,

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