Dish

Cuñape

Cuñape is a small, round bread-like snack that is crispy on the outside and chewy on the inside. It is made from cassava flour, which is gluten-free, and cheese. The cheese gives it a salty and slightly tangy flavor. Cuñape is typically baked in the oven and served warm. It is a popular snack in Bolivia and is often eaten as a breakfast food or as a snack throughout the day.

Cuisine of the Americas› South American cuisine› Bolivian cuisine

Snack

Origins and history

Cuñape is a traditional Bolivian snack that has been around for centuries. It is believed to have originated in the Andean region of Bolivia and was originally made with llama cheese. Today, it is made with a variety of cheeses, including queso fresco and mozzarella.

Dietary considerations

Cuñape is gluten-free and can be made without cheese for those who are lactose intolerant. However, it is not suitable for those with a cassava allergy.

Variations

There are many variations of cuñape, including adding herbs or spices to the dough, or filling it with ham or other meats. Some recipes also call for the addition of eggs or milk to the dough.

Presentation and garnishing

Cuñape is typically served on a plate or in a basket. It can be garnished with fresh herbs or a sprinkle of paprika for added color and flavor.

Tips & Tricks

To make cuñape, it is important to use high-quality cheese and cassava flour. The dough should be well-kneaded and allowed to rest before baking to ensure a crispy exterior and a chewy interior.

Side-dishes

Cuñape is often served with aji sauce, a spicy sauce made from hot peppers, garlic, and lime juice. It can also be served with other dips or spreads, such as guacamole or hummus.