Entree: Paraguay – Northern Culinary Region – Mbeju (A dense, savory Paraguayan pancake made from cassava starch, cheese, eggs, and fat, pan-fried until crisp)

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 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 1/2 oz (240 g) dry tapioca starch (cassava starch) (estimated edible portion: 8 1/2 oz (240 g))
3 1/2 oz (100 g) grated queso fresco (practical estimate for firm, mild Paraguayan cheese)
2 1/8 oz (60 g) unsalted butter, melted (one listed fat option)
3 1/2 oz (100 g) whole egg (about 2 large eggs)
1/2 cup (120 ml) whole milk (about 4 3/8 oz (124 g)); extra milk only as needed for dough consistency
0.18 oz (5 g) fine salt
2 tbsp (30 ml) vegetable oil (about 1 oz (28 g)), for frying

Show original ingredient measurements

240 g dry tapioca starch (cassava starch) (estimated edible portion: 240 g)
100 g grated queso fresco (practical estimate for firm, mild Paraguayan cheese)
60 g unsalted butter, melted (one listed fat option)
100 g whole egg (about 2 large eggs)
120 ml whole milk (about 124 g); extra milk only as needed for dough consistency
5 g fine salt
30 ml vegetable oil (about 28 g), for frying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the dry tapioca starch and salt in a large bowl. Stir in the grated queso fresco.
2. Add the melted butter, eggs, and 4 tbsp (60 ml) of the milk. Mix, then work the mixture by hand into a loose dough. Add more of the remaining milk a tablespoon at a time only as needed; the dough should hold together without being sticky.
3. Divide the dough into 8 equal portions and shape each into a flat round about 0.512 in (1.3 cm) thick and 2 3/4 to 3.94 in (7–10 cm) across.
4. Heat a heavy skillet over medium-low heat. Add a little of the vegetable oil and wipe it across the cooking surface.
5. Cook 2–3 rounds at a time without crowding, until golden and crisp underneath, about 4–6 minutes. Flip and cook the other side for 3–5 minutes, adjusting the heat so the centers cook through without burning.
6. Transfer the cooked mbeju to a warm plate and cover while cooking the remaining portions. Serve hot.

1. Combine the dry tapioca starch and salt in a large bowl. Stir in the grated queso fresco.
2. Add the melted butter, eggs, and 60 ml of the milk. Mix, then work the mixture by hand into a loose dough. Add more of the remaining milk a tablespoon at a time only as needed; the dough should hold together without being sticky.
3. Divide the dough into 8 equal portions and shape each into a flat round about 1.3 cm thick and 7–10 cm across.
4. Heat a heavy skillet over medium-low heat. Add a little of the vegetable oil and wipe it across the cooking surface.
5. Cook 2–3 rounds at a time without crowding, until golden and crisp underneath, about 4–6 minutes. Flip and cook the other side for 3–5 minutes, adjusting the heat so the centers cook through without burning.
6. Transfer the cooked mbeju to a warm plate and cover while cooking the remaining portions. Serve hot.