How are friends and friends of Paulina Kitchen? We hope that very well! On this occasion we will prepare a recipe that is traditional from Bolivia and at the same time very common to find in the streets of Bolivia, especially in Santa Cruz: the wedge.
These are cassava and cheese starch loaves , which have surely tried, perhaps with a different name if they are in another country in Latin America, but with that aroma and unmistakable taste. A bread that can be enjoyed on many occasions, and always is good.
In this note, we will thoroughly explore the wedge , from its origin, its meaning in Guaraní, its variants and the secrets to prepare the oven wedge recipe at home.
Content table
On the wedge
Wedge a traditional bite of Bolivian gastronomy , specifically from the eastern region of the country. It is a cheese bread that combines the crunchy of its outside with an irresistible fluffiness inside.
The main ingredient in this preparation is cassava starch , also known as cassava or tapioca , which gives it its characteristic taste and consistency. It also carries cheese, usually fresh and sometimes Parmesan cheese , to enhance its flavor.
Wedge types
There are variants of this cheese bread that stand out in the Bolivian gastronomic universe: the traditional starch wedge abizco wedge and the fried.
- The first (starch wedge), is characterized by its most aerated and spongy texture , and is done in the oven.
- The second ( Abizcochado wedge), baked double cooking process , that is, once cooked it is allowed to cool and then bake again to absorb the moisture and be crispy.
In both types they can be found in the form of balls or rings.
Likewise, the fried wedge is prepared in the same way but is cooked in a pan or in a pot with abundant hot oil, and usually has an elongated or rings shape. Also a more crispy texture .
Origin of the wedge recipe and its meaning
The origin of the wedge is intertwined with the customs and culinary practices of indigenous communities, not only in Bolivia, but of a large part of Latin America. That is why they will notice that there are almost identical preparations, but with different denominations.
- In countries like Paraguay and Argentina , it is known as Chipa (if the classic cheese stuffed pancito, that of life); In Brazil as Pão de Queijo , in Colombia as Pandebono , and in Ecuador as cassava bread .
Its origin dates back to the Guaraní culture , where the consumption of cassava was usual, and its recipe has been transmitted throughout generations, becoming a regional symbol .
And ... Where does your name come from?
In relation to the meaning of his name, Cuñapé is a fragment of the Guaraní language that can have different interpretations. Some theories say that it translates as " flat woman ", and others that derives from the word "bread" (mbuyapé) .
Did you hear any other interpretation? do we read them in comments?
Moments to enjoy a wedge
Budget that this pancito adapts perfectly to different moments and occasions, so we will name you some of the most typical, but there is no limit to its enjoyment.
- Breakfast or snack: It can be accompanied with a cup of coffee, tea or even hot chocolate. The combination of crunchy wedge with the warmth of a drink creates a comforting and delicious experience.
- Meal accompaniment: in some places in Bolivia, it is served as a garnish in lunch or dinners. Its unique flavor and texture complement very well with soups, such as peanut soup , adding a special touch to gastronomic experience.
- Celebrations and special events: on festive occasions and special events, it becomes a popular option. Whether in family gatherings, community celebrations or cultural events, this cassava bread is usually part of the table, offering a delicious bite that can be enjoyed informally.
- Travel snack: Due to its portability and durability, it becomes a convenient snack to bring on trips. abizco -colored wedge version that can be kept for a longer time, makes it ideal to be enjoyed during long journeys.
- Aperient in social meetings: In social meetings or informal meetings, this cheese bread can be presented as a popular snack.
7 secrets so that the baked wedge leaves perfect
Some wedge recipes include corn starch among their ingredients to improve texture and consistency.
- Sormizing cassava flour and corn starch is a great trick to avoid lumps and get a more uniform mixture. I recommend you consider it if you are from people who always have a problem with lumps and want to avoid them as much as possible.
- Letting the dough rest for about 30 minutes , it can be a good tip if you have time and want the ingredients to integrate better. It never hurts to be patient and let the flavors enhance.
- Ensure that the oven is preheated is one of the commandments of this channel and is very important to check before placing the wedges in the oven. This helps obtain a uniform cooking and prevents them from drying out too much.
- Avoid baking them in excess so that they do not lose spongy. Don't trust them, cook them the right time and don't forget them inside the oven. The wedges are tastier when they are slightly golden on the outside but soft inside.
- Do not limit yourself and play with flavors. You can add a personal touch experimenting with additional flavors, such as herbs, spices or even small pieces of chicherón chicharrón for a spicy touch.
- Enjoy them fresh out of the oven to appreciate their optimal flavor and texture.
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Wedge recipe
Portions: 20 units
Preparation time: 45 minutes
Ingredients
- 2 cassava starch cups
- 2 cups of grated fresh cheese (preferably Bolivian white cheese)
- 1 cup of corn starch
- 1 cup of milk
- 1/2 cup of melted butter
- 3 eggs
- 1 teaspoon baking powder
- A pinch of salt (comfortable)
- Optional: 1 cup of fresh cheese in small cubes for a more creamy touch
How to prepare step by step wedge
- Preheat the oven at 180 ° C. In a bowl, mix cassava starch, corn starch and baking powder. Reserve.
- In a large bowl, beat the eggs, then add the milk and melted butter. Mix until you get a homogeneous mixture.
- Gradually incorporate the mixture of starches and baking powder to the humid mixture, making sure to obtain a homogeneous mass.
- Add fresh grated cheese to the dough, mixing well to distribute it uniformly. If fresh cheese is used, add in this step.
- Form the balls with wet hands and place them on a slightly oiled baking tray.
- Bake for 20-25 minutes, or until they acquire a golden color on the surface. Remove from the oven and let cool for a few minutes before serving.
