Tradición viva: “Chipa apo” en Semana Santa en Punta Karapã

cheese

🥗Healthier: low-fat cheese

💰Cheaper: cottage cheese

Low-fat cheese reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-saving option.

cornmeal

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour adds nutrition, while all-purpose flour is more budget-friendly.

Don Clemente measures each ingredient for the chipa.

He explains that traditional chipa for Semana Santa uses orange to prevent the starch from hardening.

He mentions that the chipa should not contain lard or oil, as they make it hard.

He emphasizes that the enemy of starch is lard, egg whites, and whole milk.

Instead of whole milk, he uses whey because it is sour and salty, which helps prevent hardness.

He states that the chipa must contain corn flour, and the more corn flour, the longer it lasts.

For a week-long chipa, he recommends a mix of 50% starch and 50% corn flour.

He discusses preparing three varieties of chipa, including chipa mestiza, chipa arapajó, and chipa cando.

He mentions that they started baking at 5:30 AM and are continuously taking trays out of the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens