Dave Cuñape recipe project
Recipe Information
Cuñape
Cultural Context
Originating from the eastern regions of Bolivia, Cuñape is a beloved snack made primarily with manioc flour and cheese. Traditionally enjoyed during festivals and gatherings, it reflects the rich culinary heritage of the region. Today, Cuñape is popular across Bolivia and has found its way into the hearts of food lovers worldwide, often served as a comforting treat with a variety of cheeses.
manioc flour
🥗Healthier: quinoa flour
💰Cheaper: all-purpose flour
Quinoa flour offers a gluten-free option, while all-purpose flour is more accessible.
cheese
🥗Healthier: low-fat cheese
💰Cheaper: processed cheese
Low-fat cheese reduces calories, while processed cheese is often less expensive.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil provides healthier fats, and margarine is usually cheaper.
Welcome the viewers and introduce the dish as pan de queso, also known as cuñape.
Mention that manioc flour is a special yeast flour needed for this recipe, which can be found in Latin markets or ordered online.
Crack 2 eggs into a bowl.
Add 8 grams of salt to the eggs.
Pour in 170 grams of milk.
Add melted butter to the mixture.
Grate 100 grams of queso fresco and add it to the bowl.
Mix all the ingredients together until well combined.
Shape the mixture into small balls and place them on a baking sheet.
Bake for 15 minutes, checking for doneness after 7 minutes.
Taste the finished product.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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