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Cuisine in Paraguay
 
 
 

Food

Paraguayan cuisine is similar to the cuisines in Uruguay and the Falkland Islands. Meat, vegetables, manioc, maize and fruits are common in Paraguayan cuisine. Barbecuing is both a cooking technique and often a social event, and are known as the asado. Many dishes are based on corn, milk, cheese and meat, and fish caught in rivers are also eaten. Empanadas (meat and egg baked pastries) and milanesa (breaded meat fillets) are particularly common in the region, although they originated elsewhere.

There are about 70 varieties of chipa (cake) in Paraguay. Most chipas are made from manioc flour, which is derived from cassava, and cornmeal.

Traditional Paraguayan food, which draws its influence mainly from the Guarani culture, is eaten regularly. Sopa paraguaya is a traditional Paraguayan dish. Literally meaning "Paraguayan soup", sopa Paraguaya is similar to corn bread. Corn flour, pig fat (lard) or butter, cheese and milk or whey are common ingredients. It's a spongy cake that is rich in calories and protein content, and is the national dish of Paraguay. Though it is native to Paraguay, this dish can be found in other Spanish-speaking countries.

Paraguayan food isn't particularly spicy, so those who can't tolerate spices won't have problems here.

Other common dishes in Paraguay include:

• bori-bori – chicken soup served with cornmeal dumplings;
• chipa Guasú – cake made with corn grains and often served at the asado;
• lampreado – fried cake made from manioc flour;
• mazamorroa – cooked corn mush dish;
• mbaipy-so-ó – corn pudding with meat;
• mbejú – starch cake;
• pira caldo – fish soup;
• soyo – thick soup of meat crushed in a mortar, seasoned with several spices and vegetables;
• mbaipy-he-é – dessert dish made with milk, molasses and corn

Beverage

The national drink of Paraguay is terere, which is made from the yerba mate plant. It is similar to the hot drink found in Argentina and Uruguay, which is simply known as mate. It is served in a vessel called a guampa, which is usually a rounded wooden cup or traditionally a hollowed out bull horn, and drunk through a metal straw called a bombilla. The taste is earthy, similar to a bitter tea, and often flavours are added to it, for example, coconut. Drinking terere is a social custom as people come together to share a gumpa together, although it is not customary to consume this drink at lunchtime or after sunset.

Caña is an alcoholic beverage made from sugar cane juice, and mosto is a non-alcoholic variety.

 

 
 

 



 


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