Paraguayan cuisine

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Asado with achuras (offal) and sausages.
Location of Paraguay

The cuisine of Paraguay is similar to the cuisines in Uruguay and the Falkland Islands.[1] Meat, vegetables, manioc,[2] maize,[2] and fruits are common in Paraguayan cuisine.[1] Barbecuing is both a cooking technique and often a social event, and are known as the Asado. Many dishes are based on corn, milk, cheese and meat, and fish caught in rivers are also eaten.[3] There are about 70 varieties of chipa (cake) in Paraguay. Most chipas are made from manioc flour, which is derived from cassava, and cornmeal.[4]

Common dishes[edit]

Sopa paraguaya is a traditional Paraguayan dish.
A fresh produce market in Asunción, Paraguay.


  • Cake of many different varieties.
  • Kosereva is a common "barreled" candy that is native to Paraguay, with the hardened skin of the sour orange ("apepú", in Guaraní language), cooked in black molasses, resulting in a bittersweet and acid taste and having a high protein content.
  • Mbaipy-he-é is a dessert dish made with milk, molasses and corn.[1]


Terere is the national drink of Paraguay.[1] Fruit juices and soft drinks are common. Beer and wine are also available.[1] Caña is an alcoholic beverage made from sugarcane juice, and mosto is a non-alcoholic variety.[1]

See also[edit]


  1. ^ a b c d e f g h i j k Cuisine of Paraguay, Uruguay and the Falkland Islands, Guarani and European Influences. Accessed July 2011.
  2. ^ a b "Paraguay, the Country of Cassava." Accessed July 2011. (Spanish)
  3. ^ "Culture." (of Paraguay). Accessed July 2011.
  4. ^ "Chipa and Sopa Paraguaya." A Taste of the World. Accessed July 2011.

External links[edit]