Staple Foods in Paraguay
Paraguay's traditional foods are grown in the country's own ground. Paraguay culture is highly influenced by various European countries, particularly Spain, which are combined with indigenous culture.
The two ingredients that form the foundation of Paraguayan cuisine are cassava (manioc) and corn. Yucca is also very popular and it is found on almost every table all throughout the country. Most Paraguayans do not go a day without eating it.
Other Key Foods (http://en.wikipedia.org/wiki/Paraguayan_cuisine)
http://country.paraguay.com/arts_and_culture/paraguayan_gastronomy.php
The two ingredients that form the foundation of Paraguayan cuisine are cassava (manioc) and corn. Yucca is also very popular and it is found on almost every table all throughout the country. Most Paraguayans do not go a day without eating it.
Other Key Foods (http://en.wikipedia.org/wiki/Paraguayan_cuisine)
- Bori Bori (which is a traditional soup in Paraguay)
- Asado (barbecue)- This is a very popular food eaten on the weekends. It is often cooked in a parilla (grill) with spices. Beef ribs are cooked on a "parilla" or grill with only salt and lemon juice as seasoning
- Manioca (Yucca)- This is otherwise called Yucca, and is similar to that of a potato. It is one of the regular Paraguay foods found in the country. It tastes best when served hot. In Paraguay, it is cooked simply by peeling and boiling the yucca and is popular in the rural as well as in the urban areas
- Chipa- similar to a bagel; They are made from manioca flour, paraguay cheese, butter, eggs, corn meal, and anise. It is cooked in a takatua- a brick oven- and it is best hot with other foods on the side
- Sopa Paraguaya (cornbread)- It is a corn bread with fresh ground corn meal, eggs, pig fat or butter, salt, Paraguayan fresh cheese, onions (optional). You’ll find neat
squares of sopa or chipa on the side of almost every meal (especially the soups)- also known as a national dish
http://country.paraguay.com/arts_and_culture/paraguayan_gastronomy.php
