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Chipa guasu

Chipa guasu (Guaraní for 'big chipa') is sopa paraguaya's softer cousin, made from fresh corn instead of cornmeal. The kernels are grated or blended into a milky purée and baked with onion, cheese and whipped eggs into a tender, gently sweet bake that rises and wobbles. It's a summer dish at Paraguayan asados and fiestas patronales (saints' days), eaten beside grilled meat or simply with a tomato salad. Chef's tip: fold in the whisked egg whites last; it's what makes chipa guasu light and puffed rather than dense.

75 min

Paraguayan Vegetarian

by KrazyBadal 0 views

Vegetarian vori vori

Vori vori is the soup Paraguayan grandmothers make on cold June and July evenings: a golden broth full of bori, small balls of cornmeal and cheese that swell soft as they simmer. The name is a Guaraní take on the Spanish 'bolita' (little ball). It's usually made with hen; this version gets its colour and body from pumpkin, carrot and a sofrito with saffron or turmeric. Chef's tip: shape the balls no bigger than a hazelnut; they double in size and larger ones stay raw inside.

70 min

Paraguayan Soups

by KrazyBadal 0 views

Chajá

Chajá was created in 1927 at a bakery in Paysandú, a city on the Uruguay River, and named after a local bird whose feathers look as fluffy as its crumbly meringue coat. Today it's Uruguay's birthday and celebration cake: layers of light sponge soaked in peach syrup, filled with whipped cream, peaches and dulce de leche, then covered in crushed meringue. It's sweet, soft and crunchy at once, best on the day it's assembled. Chef's tip: soak the sponge but not too much; it should feel moist, not wet, or the layers slide.

90 min

Paraguayan Baking

by KrazyBadal 0 views

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