Chipa has been prepared in the Guarani region (Paraguay, Northeastern Argentina, Southeastern Bolivia and Southwestern Brazil) since humans settled in the area. During inception, the Guarani people prepared it only with cassava starch and water.[4] After the arrival of the colonists and Jesuit missionaries, and with the introduction of cattle, chickens [5] and new products derived from this livestock (like cheese and eggs), chipa began to gradually evolve into the widely used recipe of the early 21st century.