Justice, Community and Cuñapé
On a recent visit to the IJM Bolivia office, some of our Canadian team members and donors had the chance to spend time with some of the remarkable people driving justice forward in Bolivia every day. They met with the passionate lawyers and psychologists, brave survivor leaders and dedicated public officials who are working tirelessly to protect women and children from violence.
Alongside these important conversations, we enjoyed the warmth of Bolivian hospitality, most notably with a daily dose of Cuñapé—a savoury, cheesy snack that quickly won everyone over.
We’re excited to pass along this recipe for Cuñapé. It’s a tasty treat that’ll help you feel connected to Bolivia’s vibrant culture and welcoming communities.
(Makes 10 small portions)
INGREDIENTS:
• 1 cup tapioca flour
• 2 cups shredded queso fresco or Monterey Jack cheese
• 1 teaspoon baking powder
• 1 egg
• 1–2 tablespoons milk
INSTRUCTIONS:
• Assemble the ingredients and preheat the oven to 450°F.
• In a large bowl, mix the tapioca flour and baking powder.
• Add the cheese and mix well until cheese is covered in
the flour.
• Mix the egg into the cheese and flour blend.
• If the dough sticks together, don’t add milk; if it keeps separating, add 1 tablespoon of milk at a time until it sticks together.
• Make the dough into a ball and divide it into 10 smaller balls of the same size.
• Put a thumbprint into the bottom of each ball (this helps them puff up evenly).
• Place on a cooking sheet, fingerprint sides down.
• Bake for 15 minutes at 450°F until golden.