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Paraguayan cuisine is the set of dishes and culinary techniques of Paraguay. It has a marked influence of the Guaraní people combined with the Spanish cuisine and other marked influences coming from the immigration received by bordering countries such as Italian cuisine and German cuisine .
Sopa paraguaya is a traditional Paraguayan food.. Meat, especially beef, is a staple food of the Paraguayan diet. However, Asunción is different in some respects compared to the rest of Paraguay in that its top restaurants are more sophisticated and broader in culinary influences than in rural areas and smaller towns, where often only snack bars are available.
Vori vori is a thick, yellowish soup with little balls made of corn flour, and cheese.It is a traditional dish within Paraguayan cuisine.It is derived from the matzah balls of the Ashkenazi cuisine but incorporating corn instead of wheat flour, an ingredient taken from the Cario indigenous people.
Sopa paraguaya (Spanish for Paraguayan Soup) is a traditional food of the Paraguayan cuisine similar to corn bread, spongy and soft. Corn flour, cheese, onion and milk or whey are common ingredients. It is a cake rich in caloric and protein content.
It is a festive food and can be found in every popular religious celebration. [2] Other common variants in Paraguay include the chipa caburé or chipá mbocá (cooked around a stick, in consequence it doesn't have the spongy inner center) and the chipa so'o, filled with ground meat. There are other varieties of chipa with different ingredients ...
This union gave rise to foods that have been consumed from the colonial era to the present. In this context, the recipe for typical Paraguayan dishes actually originated, which has cassava, corn, sweet corn, Paraguay cheese, milk and beef as their base ingredients. A variant of chipa guasu without eggs requires more milk.
Paraguay's cultural heritage can be traced to the extensive intermarriage between the original male Spanish settlers and indigenous Guaraní women. Their culture is highly influenced by various European countries, including Spain. Therefore, Paraguayan culture is a fusion of two cultures and traditions; one European, the other, Southern Guaraní.
There is the wrong idea of naming Paraguayan cuisine as "Guarani cuisine". [2] Paraguayan gastronomy was born from the fusion of Spanish cuisine and Cario-Guaraní cuisine, which was developed due to the influence of the Franciscan priests, the Spanish conquers and the mestizos asuncenos, which took place in Asunción and its surroundings.