Chipa
Chipa is a traditional pastry in Paraguay and northern Argentina made from cassava starch , cheese, milk, eggs, fat and salt. The word comes from the language of the indigenous people of this area, the Guaraní , derived from Quechua ichipa = "compressed mass". Since the nouns on the last syllable are stressed in Guaraní, there is also the spelling chipá - the gender is then male. A special oven, the tatakuá , is preferably used for baking , in which the temperature is very high and the baking time is very short.
history
In Paraguay, the "National Day of the Chipa" (Día Nacional de la Chipa), which was introduced by the national parliament in 2014, is celebrated on the second Friday in August. The chipa, which is available all over the country, is considered a particular exponent of the country's mestizo culture. Originally, the natives only prepared the chipa from grated cassava, which they wrapped in leaves and placed under the glowing ash. The Spanish missionaries brought the cattle and dairy farming to South America and with them the other components of the product, fat, eggs, milk and cheese. Since the chipa does not contain yeast, the missionaries included it in the religious rites at Christmas, Easter and the day of the crucifixion. The chipa was one of the tools used to forge Paraguay's national identity.
Over time, more and more varieties have been developed, such as chipa so'o made from corn and with a meat filling, chipa guasú made from young corn on the cob, chipa chamaú made from cassava and coconut flakes or chipa manduvi sweet and with peanuts.
Individual evidence
- ↑ La auténtica chipa se está perdiendo. In: abc.com.py. April 8, 2017, accessed November 2, 2018 .
- ↑ La chipa, un símbolo de la identidad paraguaya. In: ultimahora.com. January 11, 2014, accessed October 2, 2018 .