The basic product of the Paraguayan kitchen is the ground, cooked or fermented corn.
The most emblematic dish of Paraguay's cuisine is the "Paraguayan soup", a stew that results from mixing and boiling cornmeal with eggs, fresh Paraguayan cheese, chopped onion and curdled milk.
Fry the onion finely cut in the pork fat, cool slightly. Mix cornmeal with milk and sponge well, incorporate the eggs very well beaten, until they foam, then incorporate the onion with its fat and the cheese Paraguay shelled with the hands or cut into small squares, salt and pepper to taste. Oil a somewhat deep baking dish. Fill in with the mixture spreading couple and take to the hot oven (in the tatacua is much better) cook like a cake until dry. It is cut in large or small squares or rectangles and is served, either alone as an antipasto or to accompany a cold beer or as a side dish for a meal. It is practically taken as a snack before the main meals.
Written by LARM Paraguay