Chipa so'o
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Generically speaking, the “chipa” is a cake, that could be baked or cooked in many different ways (in Paraguayan gastronomy, according to Margrita Miró Ibars, academic of Paraguayan culinary anthropology, there is 70 varieties plenty identified).
As any other sample of authentic Paraguayan culinary art, the “chipa so’o” has a very high content of calories. Fact that is attributed to historic reasons, scientifically refuted.
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[edit] Origin of the name
One of the most desired, and probably, the one with mayor protein content, is the one that has a filling pf meat, in Guarani called “so’o”, thus the name “chipa so’o”.
[edit] Ingredients
For the preparation of “chipa so’o” it is used: pork fat, eggs, “paraguay cheese” (very fresh cheese), salt, corn or maize flour, starch and milk.
[edit] Preparation
The process of preparation follows the next steps: the pork fat is whipped until it becomes creamy and takes a much lighter color. Then the eggs, salt and cheese (in small pieces) are added, still whipping the mixture after every adding. This preparation is mixed with the maize flour, starch and milk, having as a result a paste that can be kneaded with the hands.
The dough shaped into small balls, the size of a big cookie, and a hole is made in them with the thump. The hole is filled with a mix of chopped meat and eggs. Afterwards, the ball is closed and given form like a small cake about 7 centimeters of diameter.
Finally, these cakes are put on a buttered oven tray, and are paint with some milk to give them a nicer color. They are cooked in the oven at high temperature (250ºC) for about 20 minutes.
[edit] Interesting facts
According to Margrita Miró Ibars, academic of Paraguayan culinary anthropology, all the different kinds of “chipa” , and among them the “chipa so’o” are part of the “Tyra”, a Guarani term that names every food consumed to accompany the "mate cocido", milk or coffee, or prepared just to be an addition to other dishes. Besides the “chipas”, the “mbeju” and “sopa paraguaya” are also part of the “Tyra”.
According to some scholars of social history of Paraguay, all the Paraguayan popular gastronomy, which establishes itself as a small family industry after the War of Paraguay against The Triple Alliance (Argentina, Brazil and Uruguay, between 1864 and 1870), is really abundant in caloric content, because of the situation that overcame to the country after the conflict. In the aftermath of the war, food was limited, groceries were hard to find. So Paraguayan cooking has a high protein content to make up for the scarcity of every day meal.
[edit] References
- “Tembi’u Paraguay” JOSEFINA VELILLA DE AQUINO
- “Karú rekó – Antropología culinaria paraguaya”, MARGARITA MIRÓ IBARS
