World Cuisines

Mbejú

Paraguay

The cassava pancake: mbejú — a crumbly, cheese-rich cassava starch and corn flour cake cooked in a hot pan until crisp at the edges — Guaraní comfort for rainy days with cocido quemado. Ingredients: cassava starch, corn flour, queso Paraguay, milk, lard, salt.

What it is

The cassava pancake: mbejú — a crumbly, cheese-rich cassava starch and corn flour cake cooked in a hot pan until crisp at the edges — Guaraní comfort for rainy days with cocido quemado. Ingredients: cassava starch, corn flour, queso Paraguay, milk, lard, salt. Recipe: 1) Rub the flours, cheese and fat into coarse crumbs. 2) Press into a hot pan (no shaping fuss). 3) Cook until the bottom crisps; flip. 4) Serve in wedges, steaming. Serve: at meriendas, especially in winter with cocido. Flavor: cheesy, crisp-crumbly, rustic. History: mbejú ('cake' in Guaraní) predates the Spanish in technique — the cheese is the colony's addition. See also: Sopa Paraguaya, Chipa.

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