Well, I've officially been in site for one week. This week
just so happened to also be Semana Santa in Paraguay, (and I suppose for
Catholics everywhere) so I've been filling my days visiting neighbors,
practicing my Spanish/Guarani, making Chipa, and going to church. I did spend
Monday and Tuesday morning in the health center learning how everything
works/recording vitals. Next week things should pick up a bit and I hope to
meet the remaining school principals, get started on my health census, and get
into a more regular schedule.
Wait, what in the world is Chipa you ask? Good question.
If you look up Chipa on Wikipedia, you will be directed to “Cheese
Bun,” which doesn't really get the whole message across, as the flavor is very different
than any type of bread I've ever had. It’s
made with a mix of mandioca (cassava, yucca, whatever you want to call it)
flour, corn flour, pig fat or butter (but much more commonly pig fat), eggs,
cheese, salt, and anise seeds. Chipa is traditionally made on Wednesday to be
consumed on Good Friday when everyone abstains from eating meat. I wanted to
ask why pig fat doesn't count as meat consumption but I figured since I’m new,
better just to go with the flow. Chipa is also consumed throughout the year and
is sold on buses for 1 or 2 Guaranis (50 cents/1 dollar). After participating
in the preparation, I can see why most people are happy to prepare their
own chipa only once a year, as it’s very labor intensive.
Wait, my description has inspired you to make your own chipa
at home? Well, here are some pictures to guide your efforts! As for a recipe, you’re
on your own. Every family has their own version and when I asked questions
along the way I got answers like, “You’re done kneading when it looks good,”
or, “I don’t know how much (whatever ingredient) really, my mom just tells me
when it’s right.”
Step 1.
Buy and chuck corn and remove the kernels. Run the kernels
through a grinder to mash it all up like so. Also, if you are planning to use a
tatakua (brick oven), heat that sucker up with a crap ton of wood and giant
fire.
Step 2.
Filter the mashed up corn through a screen so that you have
corn flour. In a giant bowl, mix your eggs, salt, pig fat, and cheese with your
hands. Add both types of flour and the anise seeds and continue mixing, eating
the dough to decide if there is enough of any one type of ingredient. For the
record, I did not try the raw pig fat dough, although it was offered 57 times.
Step 3.
Knead the dough “until it looks right,” which, I think was
until it was more smooth and less crumbly.
Step 4.
Shape the dough. Common forms are circles, parallelograms,
and if you are a child, various animals or letters of your name.
Step 5.
Place banana leaves on top of your baking sheets, place the
chipa on top, and put everything in the tatakua. It’s done when it’s done, as
baking time depends on how hot your fire was.
Step 6.
Eat hot chipa, as this is when it’s best. By Friday, you
need to dip it in various sugary tea-like substances, but oddly, this grows on
you.
Step 7.
Take chipa to your neighbors/parents/brothers/sisters/aunts/uncles/cousins/grandparents/everyone you
have ever known, and expect that they will give you some in return.
Happy Easter Everyone!
