Mbeyú: it is a fine cake made of cassava starch, fresh cheese, pork fat and milk. Along with the chipa and the Paraguayan soup, it is part of the garnishes to accompany the cocido mate, milk or coffee, although it also serves as a complement to other dishes. It is made up of its following variants: mestizo mbeyú, filled mbeyú, avevo mbeyú, mbeyunada, etc.
For 5 servings
500 g starch
250 g corn flour
2 tbsp oil
70 g butter
c / n milk
cheese (paraguay or cuartirolo)
salt to taste
- Mix the starch, corn flour, salt, oil, and butter and add the milk.
- Until you get a sandy but moist dough that forms a ball when you squeeze it in your fist but it falls apart when touched
- Add the cheese and you’re done
- Heat a frying pan and add a few drops of oil and pour the mbeju mixture in a thin layer on the frying pan.
- Leave over low heat until the dough comes off
- Flip to brown the other side
- Take out and enjoy this delight !!