Entree: Paraguay – Northern Culinary Region – Mbeju (A dense, savory Paraguayan pancake made from cassava starch, cheese, eggs, and fat, pan-fried until crisp)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 cups (240 g) cassava starch (tapioca/cassava flour)
- 1 cup (100 g) grated Paraguayan cheese or queso fresco (firm, mild cheese)
- 4 tbsp (60 g) melted unsalted butter or rendered pork fat (manteca)
- 2 large eggs (approx. 100 g)
- 1/2 cup (120 ml) whole milk, or more to adjust dough
- 1 tsp (5 g) fine salt
- 2 tbsp (30 ml) vegetable oil or additional butter for frying

Instructions

1. In a large bowl, combine the cassava starch and salt. Stir in the grated cheese until evenly distributed.
2. Make a well in the center and add the melted butter (or lard), eggs, and half the milk. Mix with a spoon, then use your hands to bring the mixture into a loose dough; add more milk a tablespoon at a time if the dough is too dry. The dough should be pliable and hold together without being sticky.
3. Divide the dough into 8 equal portions and shape into flat rounds about 1/2-inch (1.3 cm) thick and 3–4 inches (7–10 cm) across.
4. Heat a heavy skillet or cast-iron pan over medium-low heat and add 1 tsp (5 ml) oil or a little butter, wiping the surface with a paper towel to coat evenly.
5. Place 2–3 mbeju rounds in the skillet without crowding. Cook slowly until the bottom is golden brown and crisp, about 4–6 minutes, then flip and cook the other side for 3–5 minutes. Adjust heat as needed so interiors cook through without burning the outside.
6. Transfer cooked mbeju to a warmed plate and keep covered while you cook remaining portions. Serve hot, traditionally with cheese, cured meat, or a spoonful of cream.