In the midst of the poverty and heat of Paraguay on an estancia, or ranch, in the department of Concepcióón along the Tagatiya river, a group of travelers are taught to make chipa, an iconic Paraguayan food staple. Chipa, a pre-Colombian bread, is made from manioc flour, lard, milk, eggs, salt and anise. Long before wheat was introduced in the region the indigenous Guaraníí depended on manioc for sustenance. Manioc is a calorie-rich tuber, native to the Americas, found in many Paraguayan dishes such as mbeju, soups and sauces. The chipa is traditionally baked atop banana leaves in a brick and clay oven called tatakuáá. While making the chipa the travelers are also introduced to tereréé, a cold herbal tea, and cocido negro, a coffee like beverage also made from the South American herbal tea called yerba mate.

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