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.

Ingredients

For 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 cake

Difficulty: 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.