Cuñape, or cuñapé, is a Bolivian bread with cheese and cassava starch. Moist, slightly elastic and naturally gluten-free, it is prepared with a few simple ingredients: cassava starch, cream cheese, egg, butter, milk, salt and baking powder.
Native to eastern Bolivia, particularly associated with the Santa Cruz region, cuñape is one of the cheese buns found in several South American countries. It reminds us of the Brazilian pão de queijo, the Colombian pan de yuca or the Paraguayan chipa, but with a very Bolivian identity.
It can be eaten hot or warm, for breakfast, as a snack or with a coffee. Its unique texture comes from cassava starch, also known as tapioca starch, which gives a soft, elastic dough that is very different from a classic wheat flour bread.
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What is cuñape?
Cuñape is a Bolivian bread made with cassava starch and cheese. It does not contain wheat flour, which makes it naturally gluten-free. Its texture is soft, a little elastic, with a slightly golden rind and a very cheesy taste.
It is often served hot, for breakfast, as a snack or with coffee. It is a simple, popular and very well liked recipe in eastern Bolivia.
Cuñape or cuñapé: which spelling to use?
The two forms meet in french: “cuñape” et “cuñapé”.
What cheese to use to make cuñapés?
In Bolivia, cuñape is prepared with a local fresh cheese. Outside Bolivia, you can use a firm cream cheese, grated mozzarella, a mozzarella-feta mixture, queso fresco or a fresh Latin American cheese.
The ideal is to obtain a cheese dough, soft and malleable, which holds into a ball without being dry.
Why use cassava starch?
Cassava starch, also known as tapioca starch, is the key ingredient in cuñape. It gives an elastic and slightly chewy texture, impossible to obtain with classic wheat flour.
This is also what brings cuñape closer to other South American cheesebreads, such as Brazilian pão de queijo, Colombian pan de yuca or Paraguayan chipa.
How to make fluffy cuñapés?
The dough should be soft, but not runny. Add the milk gradually, as the amount depends a lot on the cheese used. A very moist cheese will require less milk, while a drier cheese will require a little more.
The balls should be well shaped, without being too compacted. The baking should be hot enough to make the buns rise and brown them quickly, while keeping the inside soft.
The Cuñape recipe
This bread embodies a long culinary tradition that dates back to colonial times. To prepare them, mix the cassava starch, baking powder, salt, grated mozzarella, melted butter, an egg and milk. Shape into balls, place them on a baking sheet and bake in the oven at 180°C for twenty minutes.
In short, this preparation is rather simple and accessible, mainly because it concentrates a mastery and a very old knowledge of cassava starch.
The history of the Cuñape
It has its roots in the mixture of indigenous and Spanish cultures that have characterized Bolivia through the centuries. The basic ingredients of Cuñape are simple but deliciously combined: cassava starch, cheese, eggs, butter and a pinch of salt. This mixture gives rise to a soft and elastic dough that is then baked to create the characteristic bread.
Cassava starch, also known as “tapioca,” is the key ingredient that distinguishes Cuñape. It gives the bread a unique, light and soft texture. The cheese, usually cream cheese or cottage cheese, brings a rich and creamy flavor, creating a perfect marriage with the cassava starch.
It is also said that this preparation originated in Santa Cruz, in eastern Bolivia, which is why there are variations of this preparation in Brazil, including Pao de queijo. In Colombia, we would rather speak of pan de yuca.
It is often eaten as an accompaniment to breakfast or as a snack. Bolivian Cuñape goes far beyond just being a cheese bread. It represents a deep-rooted cultural heritage, celebrating the fusion of cultures.
Cassava and Bolivia
Cassava is native to South America, mainly in the region of present-day Bolivia. It has been cultivated for nearly 10,000 years. However, its consumption by Native Americans was somewhat overestimated by European colonists since its use was very disparate from one region to another.
The method of making cassava starch, on the other hand, predates colonization, even European techniques were gradually integrated to improve its yield.
The first written mentions of cassava were made by Jean de Léry, a French explorer, when he landed on the shores of Brazil in 1557. Later, a scientific description was made by Willem Piso in his work published in 1648 in Amsterdam. The making of tapioca was also mentioned in a book by John Nieuhoff, who lived in Brazil between 1640 and 1649.
Bolivian Cuñape – gluten-free bread with cassava and cheese
Ingredients
- 150 g cassava starch or tapioca starch
- 1 teaspoon baking powder
- 1 pinch salt
- 250 g shredded mozzarella queso fresco or firm cream cheese
- 2 tablespoons melted butter
- 1 egg
- 8 cl milk Adjust to texture
Preparation
- Preheat the oven to 180°C.
- In a bowl, combine the cassava starch, baking powder and salt.
- Add the shredded mozzarella or crumbled cream cheese, then toss to coat the cheese with the starch.
- In another bowl, beat the egg with the melted butter and some of the milk.
- Stir this mixture into the dry ingredients.
- Knead until you get a soft, homogeneous and malleable dough. Add the rest of the milk gradually only if the dough is too dry.
- Divide the dough into small balls the size of a ping-pong ball.
- Place the cuñapés on a baking tray lined with parchment paper, spacing them slightly.
- Bake for about 20 minutes, until the buns are puffed and lightly browned.
- Serve hot or warm, plain, with coffee or a little jam.
Notes
FAQs: Frequently asked questions about cuñape
What is cuñape?
Cuñape is a small Bolivian cheese bun made with cassava starch, also known as tapioca starch. It is soft, slightly elastic and naturally gluten-free.
What is the difference between cuñape and pão de queijo?
Both are cheese breads made from cassava starch. Cuñape is Bolivian, while pão de queijo is Brazilian. The cheeses used and the proportions may vary depending on the region.
Can you make cuñapés with mozzarella?
Yes. Shredded mozzarella works well outside of Bolivia, although the traditional cheese is more of a local fresh cheese. You can also use queso fresco or a mozzarella-feta mixture.
Is cuñape gluten-free?
Yes, cuñape is naturally gluten-free when made with cassava starch and without wheat flour.
Why is my cuñape dough too runny?
There is probably too much milk or too wet cheese. Add the milk gradually and only until you get a soft dough that holds into a ball.
What to eat cuñapés with?
Cuñapés can be eaten hot or warm, with coffee, tea, a hot drink or a little jam.
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