Bolivian recipe
How to make Cuñapé
Santa Cruz and the eastern lowlands
Small, chewy cheese rolls made from cassava (yuca) starch, eggs, cheese and milk, eaten warm in the afternoon with tea or coffee.
Ingredients
- 250 g cassava (tapioca) starch
- 250 g firm, salty white cheese, such as feta mixed with a little mozzarella, finely grated or crumbled
- 1 egg
- About 4 tablespoons milk
- A pinch of salt
Method
- Heat the oven to 200 °C and line a baking tray with baking paper.
- Mix the starch, cheese and salt in a bowl, then add the egg.
- Add the milk a little at a time and knead with your hands until the dough is soft and smooth and does not stick.
- Roll the dough into balls the size of a walnut and put them on the tray with space between them.
- Bake for 15 to 20 minutes, until puffed and lightly golden. Eat them warm.
Made it at home? Tick it off and it goes into your kitchen passport.
The word comes from the Guaraní language. Neighbouring Paraguay has a close cousin called chipa, and Brazil has pão de queijo.
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