Hello ladies and gents this is the viking telling you that today we are going to talk about
Paraguay
The cuisine of Paraguay is similar to the cuisines in Uruguay and the Falkland Islands.[1] 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 (from Argentinian influence). 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.
Sopa Paraguaya
Ingredients:
- 300 g corn wheat
- 300 g Queso Paraguayo (certain cheese that has the contecture of mozarella cheese and has a quite intense savor) – if you don’t have
- Queso Paraguayo you can also use Gouda cheese
- 2 onions
- 1 tee spoon olive oil (or alternatively you can also use 1 table spoon of whipped cream)
- 3 eggs
- ½ cup of milk
- 1 teespoon baking powder
- Salt
Preparation:
- Cut the onions very fine, better is to liquor them so they aren’t felt so much afterwards. Add the rest of the ingredients
- The white of the egg. Beat the egg white until the peaks are stiff. Then mix the egg white with the rest.
- Preheat the oven to 160 °C. Put the mix into a casserole and bake it for about 40 minutes in the oven until the Sopa is golden brown.
- You can now serve the Sopa Paraguaya for instance with green salad or (as in the photo) with red bean salad.
Written by Laia Montros
And as always have a chilled day from the viking
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