Overkill53 · CC BY-SA 4.0Chipa manduvi
chipa manduvi (manduvi = maní)
A rustic chipa made with cornmeal and ground peanuts, with a deep, toasty flavor.
What it is
A member of the big chipa family in which the dough is made with cornmeal and ground peanuts, giving it a darker color, a sandier texture and a rich peanut flavor. It is less chewy than starch chipa and wonderfully fragrant straight from the oven. It is not always on display, so ask for it at roadside chiperías, markets and town fairs, where it usually appears alongside the classic varieties.
Ingredients
History
The peanut is an American crop the Guaraní already cultivated, and manduvi runs all through Paraguayan cooking: peanut garlands for Kurusu Ára (the Feast of the Cross), ka'i ladrillo (a peanut-and-molasses brittle), chipas. Chipa manduvi is one of the recognized members of the chipa family.
Did you know…?
Manduvi is the Guaraní word for peanut, hence the name.
When
Breakfast or afternoon tea, with cocido or tereré.
Where
Roadside chiperías and markets (ask, as it isn’t always available).
Researched and reviewed in September 2026 with 1 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.