Entree: Paraguay – Southern Culinary Region – Mbeju (Cheesy Paraguayan starch pancake made from cassava starch and fresh cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 cup (120 g) cassava starch (yuca flour)
- 1 cup (100 g) grated Paraguayan queso or fresh farmer's cheese (queso fresco)
- 2 large eggs
- 1/4 cup (56 g) unsalted butter, melted
- 1/4 cup (60 ml) milk
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil or additional butter for frying
- Optional: 1 tbsp (15 g) grated parmesan for extra flavor

Instructions

1. In a large bowl combine the cassava starch and salt, then mix in the grated cheese until evenly distributed.
2. Whisk the eggs with the melted butter and milk, then pour into the starch-and-cheese mixture; stir until a soft, slightly sticky dough forms. If too dry, add 1–2 tbsp (15–30 ml) milk; if too wet, add a little more cassava starch.
3. Divide the dough into 8 equal portions and shape each into a round about 1/4 inch (6 mm) thick by pressing between your palms or using parchment and a rolling motion.
4. Heat a skillet over medium heat and add 1 tsp (5 ml) oil or small pat of butter; cook each mbeju 3–4 minutes per side until golden brown and cooked through, adding more oil as needed for subsequent batches.
5. Serve immediately while warm; mbeju can be eaten plain, with cheese, or accompanied by a meat or vegetable stew.