Chipa Guazú or corn cake. Paraguayan recipe
The chipa guazú or chipa guasú, is a typical corn cake of the Guaraní, South American indigenous peoples located in Paraguay, which is usually prepared to accompany meat roasts with fried yucca.
It is a very high protein dish that is very filling, so I do not advise you to prepare too much food the day you do it. There are those who add milk to the dough, although I did not add it. I'm not too enthusiastic about corn, but I have to admit that I loved this recipe.
IngredientsFor 6 people
- Frozen corn kernels 1 kg
- Extra virgin olive oil 1 glass
- Eggs 3
- Chopped Edam Cheese 240 g
- Onion 1
- Tablespoons refined cornmeal 3
How to make chipa guazú or Paraguayan corn cakeDifficulty: Easy
- Total time 50 m
- Elaboration 10 m
- Cooking 40 m
We start by placing the corn in a colander so that it thaws. Then we peel and chop the onion. We grease a mold that can be baked with oil and reserve it.
Place the corn in a deep bowl with the oil and grind it with the help of a blender. Add the eggs, salt and onion and blend again. Finally we add the cheese and the flour and stir with a spoon.
When everything is well integrated, we pour the dough into the mold that we have prepared and bake it for about 30 or 40 minutes in a preheated oven at 170ºC. Let cool and serve.
With what to accompany the chipa guazú or Paraguayan corn cake
I served this chipa guazú or Paraguayan corn cake recipe cold, as hot I thought it had to be too dense. It goes very well with grilled meats. There is a variant that does not have eggs and in which these are replaced by meat.