Paraguayan cuisine
Paraguayan cooking rests on maize, cassava and cheese, and it carries a Guaraní inheritance as much as a Spanish one.
Cassava is permanently on the table — boiled root is served instead of bread with any dish, and in a Paraguayan house it never runs out.
Tereré, cold mate drunk through a metal straw, is drunk all day in the heat, and it is a national habit no less fixed than Argentine mate.
2 dishes
- Sopa paraguaya
A dense corn and cheese bake with onion which, despite its name, is eaten with a fork.
80 min · Easy · Side dish
- Chipa
Bread rings of cassava starch and cheese, with no wheat and no yeast.
50 min · Easy · Baking