What is the main ingredient in chipa (Paraguay traditional food)?

Chipa is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay. The Guarani people prepared it only with cassava (manioc) starch and water since they settled in the area (Paraguay, Northeastern Argentina, Southeastern Bolivia and Southwestern Brazil).

The recipe has existed since the 18th century, after the arrival of the colonists and Jesuit missionaries, and with the introduction of cattle, chickens and new products derived from this livestock (like cheese and eggs), chipa began to gradually evolve into the widely used recipe of the early 21st century.

These cheese and anise seeds breads are often sold by the bagful for under a dollar by street vendors known as 'chiperas'. 'Chiperas' have helped to transform the chipa into an identifying symbol of Paraguay throughout Latin America.

In the preparation of chipa yeast is not used, so in spite of the high temperatures of the region it can be preserved for many days.