Mbeju With Mar -Recipe!

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 Mbeju de Almidon



Compulsory Backstory:

    When I was a little girl, growing up in the little South American country of Paraguay, Mbeju was not a typical dish I got to eat very often. It still isn't. To be honest, according to my mom's stories, my favorites were the tortillas* my grandma would make. When we'd visit her I'd knock on her door and loudly call out "Yeyeyaa, ta-TA-ta!" Which is toddler talk for "Abuela, Tortilla!". *Paraguayan tortillas are akin to an egg, cheese, and flour omelet. 

    However, Mbeju holds a very special place in my taste-bud's memories; the powdery, flakey consistency, the way it seems to melt in your mouth and the festivities during which they were common. Las Fiestas de San Juan are held at the end of June, they are a pagan tradition to celebrate the summer solstice which were combined with Christian religion and made into what it is today: a fun fair, full of dangerous games and delicious foods. Have you ever dreamed of walking on hot coals or competing to see who can climb to the top of an oiled pole? Then make your way to Paraguay on June 23rd.

    Mbeju is Guarani (the other official language of Paraguay) for "flattened  cake" and it is meant to accompany a hot tea called "mate cocido" which is made from the ubiquitous Yerba Mate. 

    Due to the crash-free energy, provided by the "Mateine," and its rich antioxidant properties, canned energy drinks made out of Yerba Mate can now actually be found at a local grocery stores in the U.S.

 Recipe:

 Prep time: 25 minutes

 Cook time: 15 minutes 

 Total time: 40 minutes

 Calories: 196 kcal

 Servings: 6 


Ingredients:  

  • 5 cups of Tapioca flour - Do not use Cassava flour it is from the same root but you need the Tapioca because of the starch
  • 1lb of Queso Kesu Paraguay - Can't be found in the U.S. but 'Queso Fresco' are the closest replacement. 
  • 1 cups of corn flour
  • 3 tablespoons of margarine or butter(melted) plus extra for oiling the pan.
  • 2/3 cups of milk
  • 2 teaspoons of anise seed
  • 1/2 cup of water
  • 1 egg
  • salt to taste

 

Directions

  1. Dilute the milk with 1/2 cup of water and set aside.
  2. Pour the starch and corn flour, into a bowl and mix them well, add a little salt to taste. 
  3. Pile this mixture in your bowl to form a volcano and crack the egg at the center, add the the margarine and half of the milk/water mixture. 
  4. Knead with your hands until the ingredients are well integrated.
  5. Add the rest of the milk and continue kneading until a paste with a sandy consistency is formed. 
  6. Next, add the crumbled cheese and continue kneading. The dough should have a gritty texture or appearance.
  7. Put a little margarine in a pan and heat over medium heat. 
  8. Spoon the dough into the pan; use a metal or wooden spoon to shape it and flatten it gently into a very thin crepe shape.
  9. When the dough begins to separate a little from the pan, it is time to turn it over to continue cooking on the other side. Or when you see it looking tan and a little crispy. 
  10. Repeat this process with the rest of the dough, it should yield about 6 servings.
TIP: If dough seems too moist, add cornstarch.




Cultural Transmission: Three generations of Paraguayan Women (my family) relearning a recipe.




Transcribed and tweaked from: https://comidasparaguayas.com/receta-mbeju-mestizo/

 

 

 

 

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