the "chipa guasú" is, to some extent, 'big corn cake'. Chipa quezú: it is made with fresh cheese, preferably goat cheese, where quesú is the Guarani deformation of the Spanish word 'cheese'. Chipa jasmine: it is made with 3/4 cassava starch and 1/4 wheat flour, Paraguay cheese, grated cheese, pork fat, eggs and other ingredients. It is the least heavy variety since it does not carry the load of all the cassava starch. Chipa manduví: manduví means "peanut" in Guarani, and is made with a mixture of cornmeal and ground peanuts. Chipa rorá: it is made from the husk of the corn seed after it has been strained. See also Cheese bun Pão de queijo Mbeju Almojábana Pandebono Pan de queso Pan de yuca References Further reading Asunción 1537: Madre de la gastronomía del Río de la Plata y de Matto Grosso do Sul. Vidal Domínguez Díaz (2017). Poytáva: Origen y Evolución de la Gastronomía Paraguaya. Graciela Martínez (2017). Tembi’u Paraguay. Josefina Velilla de Aquino Karú rekó – Antropología culinaria paraguaya. Margarita Miró Ibars Paraguayan cuisine Breads Cheese dishes Cassava dishes