Paraguayan Cuisine


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

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Paraguay has its share of unusual dishes—like empanadas served between two pieces of white bread, and chipa bread made with …
(0 ) fish soup (Paraguayan)
Pira caldo is a fish soup that is part of the traditional cuisine of Paraguay. The Guarani word Pira means …
(0 ) Sopá Paraguaí (Paraguayan)
Literally Paraguayan Soup, this is probably the world’s only “solid” soup. More than a soup, it is actually more like …
(0 ) Sopa So’o (Paraguayan)
Sopa So’o is a layer of ground beef / mince sandwiched between two layers of the Sopa Paraguaya cake.
It is made with milk, heavy cream, and strained passion fruit pulp, which is mixed with a gelatin, egg whites, …
(0 ) chipa guazú, Chipa … (Argentine) (Paraguayan)
Basically a corn cake, made with cheese, fresh corn, eggs, oil and milk, and cooked in the Tatakua (a clay …
A very traditional dish, similar to a stew that contains chicken and rice, pickled with sweet pepper and garlic. It …
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People in Paraguay eat basically the same type of food that their North American neighbors eat, although more simply. Women do a lot more to prepare the meals than women in the United States to do. They also take great pride in their menus.