Paraguay and Northeastern Argentina
In the Guaraní region, the chipás are often baked in smaller doughnuts or buns that are called chipa'í or chipacitos. These are sold in small paper bags by street sellers of big cities and small towns. Every variety of manioc and corn flour bread is known in Paraguay and Northeast of Argentina as chipa and mbeju, this also originally from Paraguay. In the preparation, yeast is not used, so in spite of the high temperatures of the region, it can be preserved for many days. It is a festive food and can be found in every popular religious celebration.
Other common variants in Paraguay include the chipa guasu or chipá guazú ("chipa grande", "big chipa" in English), made with corn flour in its fresh state (clog), one of the most usual dishes at the Holy Friday table during the Lent period because it is meat-free; the chipa caburé or chipá mbocá (cooked around a stick, in consequence it doesn't have the spongy inner center) and the chipa so'ó, filled with ground meat. There are other varieties of chipa with different ingredients; chipa manduvi (made with a mix of corn flour and peanut), chipá avatí and chipa rora (made of the skin of the seed of corn after being strained, like a whole-wheat bread).
The Paraguayan city of Coronel Bogado in the department of Itapúa is considered the National Capital of the Chipa.
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