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Paraguayan cuisine may be described as simple in uniform in most parts of the country. The boundaries of each region did not hinder the cuisine from reaching all the parts of the country. However, due to the difference in topography, there are certain ingredients which may vary from region to region.
The dishes
The dishes of the country are cooked in precision. All spices must be in a prescribed time and no ingredient must be left out lest the food will taste differently. Spices and condiments are very essential to Paraguayan chefs and most of them cannot work without these as ingredients. In some way, these are the country's trademarks when it comes to cuisine. Here are some examples
Parillada, may be likened to broil cooking, this is made out of various cuts of meat that are cooked over coals. Another dish is bori-bori. It is a soup made of chicken with chunks of meat. Chipa soo is another dish that is native in Paraguay. It is made of corn bread with meat filling. Another bread delicacy is manioc bread with egg and cheese. It is also known as chipa.
Beverages
There is a wide array of beverage available in Paraguay. Due to the tropical climate furit shakes and juices are among the popular ones. Softdrinks come in second. Other drinks are native drinks like Mate which may be served hot or cold, mosto or sugar cane juice, and caña, the alcoholic version of mosto.