History
Chipá or Cuñapé has been prepared in the Guarani region (northern Argentina, Paraguay, south-eastern Bolivia and areas of Brazil) since humans settled in the area. During inception, the Guarani people prepared it only with cassava starch and water. After the arrival of the colonists and Jesuit missionaries, and with the introduction of cattle, chickens and new products derived from this livestock (like cheese and eggs), chipá began to gradually evolve into the widely-used recipe of the early 21st century.
During the second half of the 20th century, migration within South America has increased consumption of pão de queijo and chipás in large cities such as São Paulo, Belo Horizonte, Buenos Aires and Córdoba, Argentina. In Brazil, the dish became a national sensation in the 1950s.
Read more about this topic: Pan De Yuca
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