Entree: Paraguay – National Cuisine – Mbeju (A Paraguayan savory cassava starch and cheese pancake)

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 10 min

Total 25 min

Ingredients

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

- 2 cups (240 g) cassava starch (tapioca or yuca starch)
- 1 1/2 cups (150 g) grated Paraguayan cheese or a mix of queso fresco and mild mozzarella
- 2 large eggs (approx. 3 1/2 oz (100 g))
- 3 tbsp (45 g) lard or unsalted butter, softened
- 1/2 cup (120 ml) milk or warm water
- 1 tsp (5 g) salt
- 1/4 tsp (1 g) baking powder (optional, for slight lift)
- 1–2 tbsp (15–30 ml) butter or oil for frying

Show original ingredient measurements

- 2 cups (240 g) cassava starch (tapioca or yuca starch)
- 1 1/2 cups (150 g) grated Paraguayan cheese or a mix of queso fresco and mild mozzarella
- 2 large eggs (approx. 100 g)
- 3 tbsp (45 g) lard or unsalted butter, softened
- 1/2 cup (120 ml) milk or warm water
- 1 tsp (5 g) salt
- 1/4 tsp (1 g) baking powder (optional, for slight lift)
- 1–2 tbsp (15–30 ml) butter or oil for frying

Instructions

1. In a large bowl combine the cassava starch, grated cheese, and salt (and baking powder if using). Mix to distribute ingredients evenly.
2. In a small bowl whisk the eggs with the milk (or water) until blended.
3. Add the softened lard or butter to the dry mix and rub with your fingertips until the mixture resembles coarse crumbs.
4. Pour the egg mixture into the dry ingredients and stir to form a soft, cohesive dough. If it feels too dry, add a teaspoon of additional milk at a time until it holds together; if too wet, add a little more cassava starch.
5. Divide the dough into 4 equal portions (for larger cakes) or 8 portions (for smaller pancakes). Shape each portion into a flat patty about 1/2 inch (1.3 cm) thick.
6. Heat a heavy skillet or cast-iron pan over medium-low heat and add a little butter or oil to coat.
7. Cook the patties in batches, 4–5 minutes per side, until a deep golden-brown crust forms and the interior is set. Reduce heat as needed to prevent burning while allowing the center to cook through.
8. Transfer cooked mbeju to a warm plate and keep covered while you finish the remaining patties.
9. Serve warm plain, with a pat of butter, or alongside mate or a simple salad. Mbeju is traditionally enjoyed hot and slightly crisp on the outside.