Paraguayan Chipa bread rolls ranked among the 'World's 50 Best'

Paraguay's traditional food, the Chipa rolls, has been rated highly on a website, signaling a boost for the country's culinary reputation. Originally prepared by the Guarani people, these rolls are made from cassava flour, lard, and anise, and are a staple in Paraguayan meals. The recipe's history goes back to days when wheat was not common in South America. Today, they are consumed widely and especially during the Holy Week. The city of Coronel Bogado in the Itapúa Province is known as the 'National Chipa Roll Capital'.

Paraguayan newspaper El País reported on the 17th that the Chipa rolls were rated 4.3 stars on the website, becoming one of the representatives to enhance the international status of Paraguayan cuisine, and together with "Vorívorí", which was named "the best soup in the world" by the website last year, it highlights the strength of Paraguayan cuisine. The website introduced that the Chipa rolls are a simple bread and the most common staple food in Paraguay. This famous bread is made of cassava flour, lard and anise. It was originally made by the Guarani indigenous people, who came from the Amazon region of Paraguay, Brazil and Argentina. The history of the Chipa rolls can be traced back to the time when wheat was not widely grown in South America, and cassava was the most widely used source of starch in the region. In colonial times, Jesuit missionaries mixed milk, The recipe was created after eggs and cheese were introduced to the indigenous people. Cassava starch and lard make ...