Typical products of the Indigenous Week

Typical products of the Indigenous Week

During the Indigenous Week, numerous events were held in schools with intercultural bilingual education, for example, at school 99 in Costa de Lepa, where at the end of last week, at the suggestion of teachers from the north and from local residents.

The principal of the school, Mauricio Pino, in a dialogue with the Meseta e Pueblos app of the newspaper EL CHUBUT, noted that the chipa, Paraguayan pie and tortillas are cooked on charcoal. “Our school operates in the EIB format and the teachers have been working in the classroom for a week and today typical meals have been prepared to close it. The students of the 1st cycle had a seminar with a music teacher and an administrative teacher, they cooked Paraguayan soup and chipa. And the teacher of the 1st cycle from the north, from Chaco Saltegno. She brought the recipe and showed it to the children. And according to the Mapuche recipe, we cooked cakes on the coals with grandmother Angelita, who came to the rescue, and the school staff collected a cat’s claw to kindle a fire. And it all ended with a snack.