Ingredients
Method
- Peel and cut cassava into chunksBoil in salted water until fully tender (knife passes easily)
- Drain thoroughly and let steam dry 5–10 minutesRemove central fibers
- Mash or grind until completely smooth (no lumps)
- In a large bowl:Add mashed cassavaAdd fat (lard/butter) → mix while cassava is still slightly warm
- Add eggs → incorporate fullyAdd crumbled cheese
- Add cornmeal + saltMix and begin kneading.
- Add milk gradually (small splashes)Knead continuouslyStop when:Dough is soft but not wetDoes not stick aggressively to handsCan be rolled without cracking
Shape it
Options:Classic rings (traditional chipa shape)Small oval rollsFlattened discs (chipitas)
Bake
Preheat oven to 200 °C (390 °F) minimum (preferably fully saturated heat)Place on tray (no need to grease heavily due to fat content)Bake 20–30 minutes
- Done when:Golden exteriorSlight cracks formFirm outside, soft inside
Notes
Cassava must be dry after boiling → excess moisture will make the dough sticky and weak.
Remove the central woody fiber completely.
Dough target: soft, slightly elastic, non-sticky, holds shape when pressed.
Oven must be very hot from the start → critical for structure and light interior.
