Name: Tapioca's Chipa - Chipa Aramirõ I
Ingredients: 2.5 kilo tapioca starch; 18 eggs; 1.5 kilo cheese (queso fresco); 100 grams lard (or butter, margerine ); 2 tsp. salt; 1 liter buttermilk

Tapioca’s Chipa – Chipa Aramirõ I

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Ingredients Method

Ingredients

2.5 kilo tapioca starch
18 eggs
1.5 kilo cheese (queso fresco)
100 grams lard or butter, margerine
2 tsp. salt
1 liter buttermilk

Method

Beat the eggs
Whisk the eggs until light and airy, similar to preparing sponge cake batter.
Add the cheese
Finely crumble or grate the cheese and mix it into the eggs.
Incorporate the fat
In a separate bowl, beat the pork fat (lard) until pale and creamy, then add it to the mixture.
Season
Add salt and mix thoroughly.
Add liquids and starch
Pour in the curdled milk, then gradually add the sifted cassava starch.
Knead the dough
Knead for a long time until the dough becomes smooth and uniform. This step is key for proper texture.
Shape the chipa
Divide into portions, knead each piece again briefly, and shape into traditional rings or desired forms.
Bake
Place on greased baking trays and bake in a very hot oven (200–220°C / 390–430°F) until golden and firm.