← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 150 g cassava (tapioca) starch
• 40 g precooked white cornmeal (masarepa)
• 1 tbsp Sugar
• ½ tsp Baking powder
• 250 g Queso fresco, crumbled
• 100 g Feta, crumbled
• 1 Eggs
• 3 tbsp milk, as needed

Method

1. Heat the oven to 200°C (400°F) and line a baking tray with baking paper.
2. Blitz both cheeses in a food processor until very fine, like damp sand.
3. Add the starch, cornmeal, sugar and baking powder and pulse to mix, then add the egg and pulse until the mixture clumps. Tip it out and knead briefly into a smooth, soft dough, adding milk a spoonful at a time if it feels dry or crumbly.
4. Divide into 12 and roll into smooth balls (or roll into ropes and join into rings). Space them out on the tray.
5. Bake for 15–20 min, until puffed and lightly golden. Eat warm, ideally with hot chocolate or coffee.

Tips

• The dough should feel like soft play-dough; too wet and the breads spread, too dry and they crack.
• They are best within a few hours; reheat leftovers for 5 min in a hot oven.

Sources

Written in our own words after cross-checking these recipes:

My Colombian Recipes Camila Made