Chipaguazú- Corn Pancake from Paraguay

ChipaGuazú- Corn Pancake from Paraguay

By awalde on May 16, 2011

Photo by awalde

1 Reviews

• Prep Time: 15 mins
• Total Time: 1 hrs
• Servings: 4-8

About This Recipe

"The paraguay corn pie chipaguazu is a popular american side dish that is popular in to the international cuisine too. ChipaGuazú is very much like the SopaParaguaya, only it is creamier. And the ChipaGuazú has lots of onions in it. Adapted for ZWT7 from:

Ingredients

• 3 sliced onions
• 4 whole corn cobs (out of which you take the grains) or 500 -700 g frozen corn ( one pound or some more)
• 500 g cream cheese ( it can be mozzarella cheese, one pound)
• 6 eggs, well beaten
• 1 1/2 cups milk
• salt and pepper ( to taste)
• 1/2 cup corn oil

Directions

1. In a pan, put the oil, when it is hot, add the onions, let them fry for some minutes, then add the milk, and let it cook some eight minutes and transfer in a big bowl.
2. Grate the corn grains or blend it only shortly. They still should have some texture.
3. Add the cheese in the bowl (cut into very thin slices), then the beaten eggs, the corn , the salt and the pepper and beat thoroughly. This dough is rather liquid. Check the salt to taste.
4. Put this mixture into a greased pan, and take it to a 180º C (350°F) pre heated oven, until it is golden on top (will take abaout 45 minutes).
5. Let this stand for five minutes and cut in pieces before serving it.
6. Note: I used a 25-35 cm pan. Cooking time is depending from the size of your mold!

Chessy Corn Casserole from Paraguay

By ElizabethKnicely on February 27, 2013

0 Reviews

• Prep Time: 15 mins
• Total Time: 1 hrs 22 mins
• Servings: 6

About This Recipe

"Corn is a quintessential ingredient in dishes throughout Latin American. This casserole is less dense and more souffle-like than similar versions made in the American South, but still has a flavor that's sure to please a crowd. It can be served as a main dish or side dish."

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons canola oil
• 2 medium onions, halved and thinly sliced
• 1/2 cup cornmeal
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 1 lb corn kernel
• 1/2 cup milk
• 3 eggs, yolks and whites seperated
• 8 ounces jarlsberg cheese or 8 ounces a similar white melting cheese, shredded
• 2 tablespoons parmesan cheese

Directions

1. Heat the oven to 350°F In a small frying pan over medium-low heat, melt the butter and warm the oil. Add the onions and saute until soft, stirring occasionally so they don't brown, about 10 minutes. Remove the pan from the heat and allow the mixture to cool until lukewarm.
2. In a large bowl, mix the cornmeal, salt, sugar, and baking powder, and set the mixture aside.
3. In a blender or food processor, puree the corn with the milk. Blend in the egg yolks and then combine this mixture, along with the cheese and onions, with the dry ingredients.
4. In a separate bowl, beat the egg whites until stiff but not dry. carefully fold the egg whites into the corn mixture, and then pour it into a 7x11-inch buttered and floured baking dish.
5. Sprinkle the casserole with Parmesan and bake it in the middle of the oven until golden brown, about 45 minutes. Allow it to cool for a few minutes before slicing and serving. Serves 6 as a main dish, 12 as a side dish.

Paraguay Cream Filled Cookie Cake

By Olha on March 27, 20062 Reviews

• Prep Time: 20 mins
• Total Time: 28 mins
• Servings: 8-10

About This Recipe

"When you cannot decide whether you want a cookie or a cake to finish your meal, this dessert offers the best combination of both. The cake layers are crunchy just like cookies and the chocolate cream filling and the two toppings, caramel sauce and oatmeal topping make it a delicious cake. Although Spanish is the official language of the country, most people in Paraguay still speak the Guarani Indian language of their ancestors. In fact, it is considered a status symbol to speak the native language."

Ingredients

• 4 cups all-purpose flour
• 1 1/4 cups sugar
• 1/2 tablespoon baking powder
• 1 dash salt
• 1 teaspoon grated lemon peel
• 1/4 cup butter or 1/4 cup margarine, softened
• 1 egg, beaten
• 1 teaspoon lemon juice
• 1/2 cup milk

CHOCOLATE CREAM FILLING

• 3 tablespoons cornstarch
• 1/3 cup sugar
• 3 tablespoons cocoa powder
• 2 egg yolks, lightly beaten
• 2 cups milk
• 1 teaspoon vanilla extract

CARAMEL SAUCE

• 1 cup brown sugar
• 1 cup granulated sugar
• 2/3 cup water

OATMEAL TOPPING

• 2 tablespoons butter or 2 tablespoons margarine
• 1/3 cup sugar
• 1/3 cup oatmeal

SopaParaguaya - Cheesy Cornbread from Paraguay

By Marian Blazes, About.com Guide

SopaParaguaya is a rich and tasty cornbread. I've read several explanations for why the name of this cornbread translates to "Paraguayan soup." One theory is that the recipe resulted from a long ago failed corn soup experiment. Another says it's because it's often served with soup. The name may not make sense, but sopaparaguaya is a wonderful accompaniment to many dishes (including soup!).

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

• 6 tablespoons butter
• 1 large sweet onion, chopped (about 1 1/2 cups)
• 1 16 ounce bag of frozen white shoepeg corn
• 3/4 cup evaporated milk
• 2 cups corn meal
• 1 cup salted white farmers cheese, shredded
• 1 cup shredded cheddar cheese
• 5 eggs, separated
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
2. Melt the butter in a large skillet. Add the chopped onion and sauté until soft and golden.
3. Add the frozen corn and the evaporated milk and cook at a simmer for 3 to 5 minutes. Remove from heat.
4. Stir in the corn meal and the cheese and mix well.
5. Stir in the egg yolks.
6. Taste for salt and season with salt and pepper.
7. In a clean bowl, beat the egg whites until stiff peaks form.
8. Gently fold the egg whites into the batter, until just barely mixed.
9. Spoon batter into the loaf pan. Bake for 30-40 minutes, then check for doneness.
10. Continue to bake until corn bread is golden brown and give back slightly when you press on the top. Remove from the oven and let cool in the pan.
11. Remove parchment, slice and serve

Cocadas

Coconut Macaroons

Coconut macaroons are probably more a universal treat (or at least a Western hemisphere treat) than a Bolivian one, but that can be said about most of the Bolivian desserts I found, they definitely seem to have European or at least pan-American origins. The appeal of this recipe was that it was extremely easy and quick to make and that my 4 year-old could help me. The results were delicious, less sweet than the macaroons we buy at the farmer's market, with a fresh taste of toasted coconut. I'll certainly make them again, specially for pot-lucks and cookie exchanges.

One note, I neglected to grease the wax paper I put them on while baking. Big mistake, they complete stuck to it. The recipe below makes 24 largish macaroons

Cocadas

Ingredients

• 1 package sweetened coconut flakes (14 oz)
• 1 can sweetened condensed milk (14 oz)
• 1 egg
• 1/2 tsp. almond extract

Instructions

Preheat the oven to 300 F. Grease two baking sheets. Mix all the ingredients together. Drop the dough by the spoonfull onto the prepared baking sheets and bake until golden - about 20 minutes.

Leche Asada (Roasted Milk)

Ingredients

12 whole eggs
4 cups milk
2 cups granulated sugar

Preparation

1. In a casserole, beat the twelve eggs until clear and yolks are united.
2. Add the sugar and milk. Mix very well.
3. Pour the mixture into a baking tray and bake at a medium temperature (European oven: 200 Celsius degrees; American oven: 392 Fahrenheit degrees) for one hour.
4. Let it cool before serving.

Pukacapas(spicy cheese empanadas)

Dough Ingredients

4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup milk or water
1/2 cup butter or margarine
3 egg yolks

Dough Preparation

1. Sift all dry ingredients.
2. Add butter or margarine and mix very well using a spoon.
3. Beat yolks slightly and add them to the milk or water. Mix with the previous preparation. Knead slightly.
4. Let the dough rest for a couple of minutes, covered with a dish cloth or towel while the filling is prepared.

Filling Ingredients

3 cups white onion, cut into small pieces
1/2 cup ground red pepper
2 chili peppers, cut into thin strips and without seeds
2 green, cut into thin strips and without seeds
1/4 cup tomato, finely chopped
1/2 cup green onion, cut into small pieces
4 cups crumbled fresh cheese
10 black olives, cut in half and without seed
3 spoonfuls parsley, finely chopped
1/2 cup butter or margarine
2 spoonfuls red pepper (to paint)
2 spoonfuls butter
2 spoonfuls water

Final preparation

1. In a large bowl, mix all filling ingredients.
2. Take a piece of dough and on a slightly flour-sprinkled table knead it and stretch it out until thin. Cut the dough into small round pieces.
3. Put a spoon of filling in the middle of a round piece. Dampen the edge of the piece and cover it with another round piece. Fold the edges into small folds. Repeat the process with each round piece until finishing the dough. Take care the filling does not arrive at the edges since they can burst once inside the oven.
4. Mix the two spoonfuls of red pepper, with the two spoonfuls of butter and two spoonfuls of water. Cook the mixture slightly and paint each pukacapa using a brush before placing them in the oven.
5. Place pukacapas in a non-sticking baking sheet Bake them at a high temperature (American oven: 482 degrees Fahrenheit; European oven: 250 degrees Celsius) for twenty minutes.
6. Serve them warm.

Picante de Pollo(Spicy chicken)

Ingredients:

3 pounds chicken, divided into parts
¼ cup ground cayenne pepper
2 cups of white onion, cut into small strips
1 cup tomato, peeled and finely chopped
½ cup fresh locoto or chili pepper, finely chopped
1 cup green peas, peeled
½ cup parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon crumbled oregano
½ teaspoon ground black pepper
1 tablespoon salt
3 garlic cloves, peeled, chopped and roasted
3 cups broth or water
2 spoonfuls oil

Preparation:

1. In a large casserole put the chicken pieces with all the other ingredients. Pour the broth or water until covering the ingredients completely.
2. Set to cook over high heat until it boils, and later over low heat for at least an hour and a half or until the chicken is soft. Stir occasionally.
3. If while cooking the broth diminished much, add a little bit more of broth or water so that when serving there is enough liquid.
4. In a deep plate serve one piece of spicy chicken with one boiled potato, cooked aside, chuñophuti and uncooked sauce on top.
5. Finally, sprinkle the chopped parsley on top of the spicy chicken

Zonzo - Grilled Mashed Yucca with Cheese

byBoliviaBella
Zonzo is prepared two different ways in Bolivia, either oven baked or open-grilled, and is typical to Eastern Bolivia, especially the department of Santa Cruz. Back when electricity didn't exist zonzo was wrapped around a stick and grilled outdoors. Those who baked their zonzo usually did so in an outdoor clay oven, using a clay baking dish. Today it's possible to make zonzo easily in your electric or gas oven, although there's nothing quite delicious as zonzo from the grill.
Ingredients
4 pounds of yucca (manioc) peeled, boiled and mashed
2 round white cheeses, crumbled (fresh mozzarella works well)
2 tablespoons of butter or lard, melted
1/4 to 1/2 cup of milk
2 eggs
Salt to taste
Instructions:
Peel the yucca, cut into medium-sized pieces, and boil in water with salt until they are soft. Remove from water and strain. Mash completely.
Add in the eggs and melted butter or lard and mix well. Add in 1/4 cup of milk and mix completely. What you want to obtain is a mash of yucca that can be handled and shaped with your hands - not too dry to crumble and not so wet that it won't hold its shape. If the mix is too dry, add more milk, one tablespoon at a time.
Add in the crumbled cheese. Mexican 'queso cacique' works well (you'll have to grate it) but I found fresh mozarrella (the kind that comes in a jar with water) works better for this recipe. Mix vigorously with a wooden spoon or simply with your hands to incorporate the cheese completely into the mashed yucca.
TO BAKE IT
If you plan to make baked zonzo, your mashed yucca can be a bit more wet if you like (however, don't make it runny). Grease a glass baking dish and spread the mashed yucca into the dish. Try to use a dish that isn't too shallow. You want your zonzo to be rather deep and have the consistency of mashed potatoes. If it's too shallow, you may end up baking your zonzo into a thin crisp. Bake at 350 Fahrenheit or about 180 Celcius uncovered until the cheese forms a nice toasty golden brown top. Serve hot.
TO GRILL IT
To grill your zonzo on a stick, your mashed yucca should not be too wet. You need it to be pliable and smooth. Scoop some zonzo with your hand and shape it around your stick. You can either grill it directly on the grill, or wrap it in tin foil initially, then after a few minutes you can take off the tin foil and grill it until the cheese toasts to a golden brown. Be sure to turn it around every once in a while so it bakes on all sides.

Cunape (Cheese Bread Balls)

by Jin Yoo-Kim
(Los Angeles, CA)

THIS IS WHAT A PROPERLY SHAPED BAKED CUÑAPE LOOKS LIKE.

In English and in Spanish (below). I've tried this so many times and it works! It's also tasty too. Here's the recipe in both languages:
Begin by preheating your oven to 305 degrees Fahrenheit
1 cup yucca (manioc) starch
(you can get this in Latin or Mexican stores)
1 Round (3 cups) of Mexican cheese like Queso Fresco
1 egg
SALT, Water, and milk, as needed and only if the dough is too dry.
Crumble the cheese into a big mixing bowl (it should crumble easily) and add the yucca starch and egg and a pinch of salt. Knead it with your hands until you have a dough-like consistency. At this point, if it's too dry, you can add some milk or water.
Make them into little balls and insert your thumb into the bottom to make a hole in the bottom (this helps for it to not stick to your pan). Place them on top of a non stick pan or a floured pan. Let it sit for 15 minutes.
Place them in the oven between 15-20 minutes.
Do one batch first. If it comes out too cheesy, then add more starch

Ensalada de Manzana - Bolivian Apple Salad

byAlura Gonzales
(Santa Cruz Bolivia)

You'll need:
2 cups green apple, diced
1 cup celery, chopped (discard the leaves)
1 teaspoon lemon juice
Mayonnaise, as needed
How to prepare:
Combine the celery and apple in a bowl, add lemon (a bit of salt can be added, but isn’t necessary) and the mayonnaise as dressing. Serve cold.
This salad is also one of the easiest to prepare, but isn’t pretty common in Bolivian dishes. Apparently, it’s a local version of the Waldorf salad.

Budin de Coco - Coconut Pudding

Budin de coco means coconut pudding. You can serve this pudding in a tall glass and top with whipped cream and berries if you like, as an alternative to the cinnamon. You'll need the following ingredients:

Ingredients (Serves 8)

1 liter of milk*
1 grated coconut (about 1 lb.)**
1 pound of sugar***
1/2 cup of cornstarch
Ground cloves
Ground cinnamon

Alternatives

* OK a few explanations are in order. In Bolivia you either have whole milk or skim milk and the whole milk is really creamy and the skim is not so skim (not so watery as skim milk in the US - skim milk in Bolivia is like whole milk in the US). So in these recipes, try to use whole milk for full flavor and if your health preferences or diet allow.

** Although grated fresh coconut is always preferable, if you must use dried shredded coconut try to find wide-cut shredded coconut (see below) so you'll get full flavor.

*** In the US most sugar is made from beets but in Bolivia it's usually made from sugar CANE. I do notice the difference in flavor, although slight. I've also posted a link for cane sugar below for those of you who want yours to be as Bolivian and authentic as possible.

Preparation:

In a pot boil 3/4 of the milk and the coconut along with the cloves and cinnamon. Once this is boiling, add the sugar and cook on low heat for 10 more minutes. Strain.

Cook the liquid that remains after straining in a pot, adding the remaining 1/4 of the milk and the cornstarch (previously diluted in a tiny bit of water so it won't clump).