On the Wednesday of holy week people all over paraguay make chipa, the cheesey greasy bread made out of corn flour and mandioca flour that people go crazy for. Lucky them, during their Good Friday fast they choose to consume only chipa and fish.
To make chipa most Paraguayans use a tatakua, or brick oven. A fun twist on the chipa of Holy Week is that sometimes they form the chipa into little birdies. My fun twist on the chipa of Holy Week is that I form it into little cats.
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