Recipe for the true missionary chipa - Gastronomy - Ser Argentino Skip to main content

Recipe for the true missionary chipa

Chipa is a typical Misiones food, with a great influence of Paraguayan food, and a companion from breakfast to dinner.
El chipa es un alimento típico de Misiones
| 30 October, 2019 |

Missions is located a vital point, the triple border, limiting with Brazil and Paraguay. This means that the cultural formation of the region is much more complex and has not only nationalbut also foreign influences. And, if we’re going to talk about food, the chipa must be the protagonist.

The chipa is a small bread from cassava flour and cheese. It is a food typical of the region, therefore it is very popular between missionaries and Paraguayans, especially cassava, which is a very important ingredient recognized by the Guarani.

It is a food that can accompany all the tables, from breakfast to dinner, or a simple mateada. Whatever the country you are, you can make your chipa with this recipe:


  • Cassava starch: 1 kg
  • Butter: 250 g
  • Salt: 1 tablespoon
  • Corn starch: 1 tablespoon
  • Red peel cheese cut into cubes: 1 cup
  • Thick grated Sardinian cheese: 1 cup
  • Milk as to form the dough


  1. Place in a bowl the starch with the salt and the butter cut into pieces and mix.
  2. Add the cups of cheese and eggs, which should be smoothed.
  3. You can add ricotta or cream of milk if it is from your liking.
  4. Continue the mixture and add the milk until a mass is formed that does not stick to the hands.
  5. Form small balls that we take out of the dough and put them on a buttery plate. Our little girl here has taken shape.
  6. Put the chipa in a preheated 250° oven and let bake for about 20 minutes.

The recipe provides the main ingredients, but you can do your own tests in search of the perfect chipa. Some, instead of lard, use margarine or pork fat. Others, instead of ricotta, use milk cream. What ends up being unalterable is the perfect combination of cassava starch with cheese.

The preparation of the chipa does not respond to a season or season, it is done all year round. Although during Easter their preparation is usually become a family activity in missionary homes.

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