1-1 of 1
Gastronomica. 2009; 9219–24 doi: https://doi.org/10.1525/gfc.2009.9.2.19
Published: 01 May 2009
...sanra ritten 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...