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Authentic Mbeju Recipe Paraguay, South America
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Mbeju
PREP 15min
COOK 20min
READY IN 35min
This is an authentic recipe for mbeju, a traditional Paraguayan starch-based flatbread made from cassava starch, Paraguayan cheese, and pork fat or butter, cooked in a pan until golden and crisp on the outside. Approved by Margarita Miró de Ibars, Paraguay’s foremost culinary historian, this version reflects her commitment to preserving the nation’s ancestral recipes and rural food traditions. The recipe is adapted from the website of Cocina Rica (cocinarica.com.py), the best-selling gastronomic magazine in Paraguay.
Ingredients
500g (1.1 lbs) cassava starch
250g (8.8 oz) Paraguayan cheese
salt, to taste
approximately 200 ml (3/4 cup + 2 tbsp) milk
180g (6.3 oz) butter or pork fat
Preparation
Step 1/9
In a bowl, combine the cassava starch, butter or pork fat (cut into pieces), salt, and crumbled cheese.
Step 2/9
Use your hands to mix everything until you achieve a crumbly texture.
Step 3/9
Gradually add milk as needed, kneading gently until the mixture resembles breadcrumbs.
Step 4/9
Heat a pan thoroughly and lightly grease it.
Step 5/9
Spread a layer about 1.5 cm (0.5") thick of the mixture into the pan.
Step 6/9
Press the edges with the back of a spoon.
Step 7/9
Cook for a few minutes, occasionally shaking the pan to ensure even cooking and avoid burning the center.
Step 8/9
Flip the mbeju using a plate.
Step 9/9
Cook until lightly golden, remove from heat, and serve hot.
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