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Mbeju is a beloved Paraguayan snack made primarily from cassava flour and cheese. This delightful dish holds cultural significance, often enjoyed during breakfast or as a savory treat paired with yerba mate. Its crispy exterior and cheesy interior make it a favorite among locals and visitors alike.
Preheat your oven to 375°F (190°C).
If using bacon, cook it in a skillet over medium heat until crispy. Drain on paper towels and set aside.
In a large bowl, combine the cassava flour, grated cheese, and baking powder.
If using, stir in the cooked bacon.
In a separate bowl, whisk together the melted lard or butter, eggs, and milk.
Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Season with salt, black pepper, and dried oregano if desired.
Scoop spoonfuls of the dough and shape them into small discs or patties. Place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-20 minutes, or until the Mbeju are golden brown and firm to the touch.
Allow the Mbeju to cool slightly before serving.
Enjoy warm as a snack or side dish.
Enjoy your meal!
Mbeju is a traditional Paraguayan snack made from cassava flour, cheese, and sometimes bacon. It's known for its crispy texture and rich flavor.
Mbeju originates from Paraguay, where it is a staple snack enjoyed across the country.
The key ingredients in Mbeju include cassava flour, grated cheese, eggs, milk, and optionally, bacon.
Mbeju takes about 30-40 minutes to prepare and cook.
Mbeju is often served with yerba mate or enjoyed alongside a fresh salad for a light meal.