Dora Dueck's Super-Easy Chipa Recipe

When Turnstone suggested that I add a recipe to my author-of-the-month appearances, I paged through What You Get at Home looking for mention of food. Turns out there isn’t much. Nevertheless, Liese of the Liese stories, who immigrated to Canada from Paraguay, would definitely make chipa. Often. These are cheese-flavored rolls made of cassava (or tapioca) starch, popular in Paraguay and northern Argentina. They are sold on the street or on buses by vendors who carry them warm and wrapped in a cloth in a large basket.

She would probably forgo, as we do, the work of kneading and rolling chipa in favor of a slightly softer dough that can be molded by spoon and dropped on a pan. This recipe comes from our niece and is super easy. Chipa are inexpensive, a great bread substitute or snack, soft and chewy on the inside, and delicious! Chipa are best fresh (they do get kind of dry soon after), but they freeze well. Just pop into the microwave a few seconds to warm slightly. (But not too much or they go hard).


Super-Easy Chipa

2 eggs

½ cup oil

½ cup milk

1 tsp. salt

2 tsp. baking powder

2-3 cups Almidon (tapioca starch; we get ours in small packets or bags at the local Chinese grocery)

1 ½ - 2 cups grated cheese (any mix of cheddar, marble, mozarella, or just cheddar, whatever you have)


Mix well with a beater to make a quite stiff dough. Using a tablespoon, drop in small ball shapes onto a pan. Bake 10-12 minutes or until lightly browned at 400 degrees.

Last modified onThursday, 26 March 2015 12:33

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