In 2017, after returning from a long tour in the United States, we decided to move to Posadas, Misiones (Argentina). We wanted to take a break from traveling and give Nicolás a more stable and familiar place to develop his roots. Until then, since his birth, we had always traveled through Europe, Asia, the United States, etc. We felt it was necessary to stop and be more in touch with nature. So we did, and we stayed for four years.
Since we don't like staying still, we decided to open a restaurant and combine our passion for gastronomy with music and dance. That's how "Kabalah Resto-Pub" was born, in downtown Posadas, offering typical and international cuisine and a space for bands and dance groups to share their talent. Naturally, we also had tango with an excellent orchestra composed of talented local musicians.
Posadas is Oscar's hometown; his family lives there, and he grew up there until he was 18, when he moved to Buenos Aires to pursue his career as a dancer and teacher. He joined the National Folkloric Ballet of Norma Viola and El Chúcaro, studied to become a professor of Folk Dances, and trained as a tango dancer and teacher.
For me, that beautiful region of Argentina, Misiones, was a whole new discovery. I fell in love with its colors: the green of its river and subtropical plants, the reddish color of its soil, the intensity of its rains, the beauty of its melting pot of races, the peace of the siesta hour, the unity of its people, and above all, the music.
There, I discovered chamamé. I already knew it, but living it there, seeing the people who play it, and understanding the entire philosophy around it is something else. It is like tango: until you go to Buenos Aires, you can only understand a bit of it. For those who dance tango, there is a before and after Buenos Aires. It's the same with chamamé: there is a before and after having been in Misiones or Corrientes and experiencing and savoring it there.
In Misiones, folk music like chamamé and Brazilian-influenced music like banerão are so strong that there is almost no room for tango. And it was precisely this reason that drove us to leave that land and continue sharing and spreading tango around the world. Kabalah Resto-Pub is still running, so if you visit Posadas, don't forget to stop by.
Among the many things I learned while living in Posadas are some typical recipes from the area that still accompany us daily, such as chipa.
Chipa is a type of traditional bread made with cassava starch (yuca), cheese, and other ingredients. It has a rich history that dates back to pre-Columbian times and reflects the interaction between indigenous and European cultures in South America. Its evolution and adaptation over time have made this simple cassava and cheese bread a cultural symbol and a beloved food throughout the region. We are talking about the Argentine Litoral region, but also Paraguay and parts of southern Brazil, where it is called "pão de queijo."
Before the arrival of Europeans, the Guarani, who inhabited much of present-day Paraguay and surrounding areas, already cultivated and consumed cassava, a root that is a staple food in their diet. They prepared various dishes based on cassava, although without the ingredients we now know as essential for chipa.
With the Spanish colonization in the 16th century, new ingredients and culinary techniques arrived. Among these ingredients, cheese, milk, and eggs were fundamental in the evolution of chipa. The Jesuits established missions in the Guarani region, and during this time, a mix of European culinary techniques with local ingredients occurred. It is believed that in these missions, experiments began with combining cassava starch and cheese, giving rise to the basic chipa recipe.
I am very curious and passionate about history, so I always like to know the origin of things, not just for the sake of knowing, but because it helps me understand, appreciate, and value things better. Here, I share with you the chipa recipe and its video so you can make it. If you drink mate, it's ideal to accompany it, but don't forget to savor it while listening to some good chamamé.
Video of the recipe. For the written recipe you have to go to the bottom of the article.
Share below in the comments a picture of you enjoying the chipas and if you want also the link to the tango or chamame you listened to while enjoying the chipas!
I also leave you the video of a chamame we recorded in Misiones in 2021.
"Que tristeza cuando tu no estas" performed by LA GUITARREADA from Posadas Misiones (Arg) with the special participation of Cacho (Oscar's father) and Nicolas, our son.
You can also see this beautiful Zamba "Fabulas de amor" also recorded in Misiones with the Guitarreada.
If you want to listen to more music from La guitarreada this is their youtube channel:
Our video of Argentine Folklore to learn how to dance the chacarera simple, doble and Zamba.
Video demo: https://youtu.be/vaglt7gvJEw?si=vEapsJguQYDEpqIz
Chipa Recipe
Mix:
- 450g grated red rind cheese
- 400g cassava starch (yuca)
- 11g fine salt
Mix and add to the above:
- 2 eggs
- 20g melted butter (allow to cool before mixing with the eggs)
Slowly incorporate and mix about 180-200 ml of room temperature water.
The dough should neither be too dry nor too soft. Refer to the video I show you for the right consistency.
Shape into small balls and place on a baking sheet or form into a "sausage" and cut into pieces before placing on the baking sheet (as shown in the video).
Bake at approximately 200 degrees Celsius (390 degrees Fahrenheit) for 10-15 minutes, until golden brown.
Enjoy them hot!! As I mentioned, they're best with a delicious mate, good friends, and listening to chamamé or even some tangos! Share your pictures below.
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