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Paraguayan Tortillas (Payagua Mescada)

August 30, 2018 By Darlene at International Cuisine

Paraguayan tortillas called Payagua mescada is a hearty deep fried fritter that is often served as a meal by itself.  It is believed that it originated after the triple alliance war back in the  late 1800’s.  Food was scarce and so one dish hearty meals became popular.  Although this is called a tortilla, it is not what most people consider a tortilla.  It is more like the Spanish tortilla which makes sense since Paraguay gained independence from Spain in 1811.

A plate of golden brown paraguyan tortillas/

Paraguayan tortillas are also called lampreado or lambreado.  We had it as the starter for our International Cuisine meal and it did not disappoint. What is not to love about meat, onions and yuca fried together to make a fritter?

Mandioca is what yuca or cassava is called in Paraguay.  It is a staple ingredient as it is indigenous there.  Mandioca is served with literally every meal in one form or another.  It is considered a resistant starch, it is filling and is used the same way potatoes are in many other countries in the world.

If you want to make this recipe plant paradox friendly, simply use grass fed ground beef, arrowroot starch instead of cornstarch and avocado oil for frying.  Yuca, aka mandioc, or cassava is high is carbohydrates with a low glycemic index.  It is naturally gluten free.  It also contains saponins  to help ease inflammation and balance your gut flora and minerals that perform numerous important functions in the body.

Did you know that Paraguay is a landlocked country but has a navy?  If you would like to learn more, be sure to check out “Our Journey to Paraguay“. there you can also find more delicious and authentic Paraguay recipes.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate of golden brown paraguyan tortillas/
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5 from 2 votes

Paraguayan Tortillas

Paraguayan tortillas are a hearty fritter made with meat, yuca and onions.  If you would like to make this Plant paradox friendly use grass fed beef, arrowroot starch instead of cornstarch and avocado oil for frying.
Course Appetizer
Cuisine Paraguayan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 337kcal
Author Darlene at International Cuisine

Ingredients

  • 1 lb ground beef
  • 2 lbs cassava
  • 1 small onion chopped finely
  • 1 clove garlic minced
  • 1 Tablespoon salt
  • 1/4 teaspoon cumin, ground
  • 2 Tablespoons cornstarch

Instructions

  • Peel cassava, and boil in salted water until tender about 20 minutes
  • Meanwhile, in a saucepan cook the ground beef and onion over medium heat until the meat is browned and onion is soft, about 5 to 10 minutes.
  • Drain the cassava and mash into a puree.  Add the mashed cassava into the ground beef mixture.  Add in the garlic, salt, cumin and cornstarch and mix well.
  • With wet hands form little patties, the size of small hamburgers.
  • Heat oil in a large skillet, over medium heat fry the tortillas until golden brown, flip over and fry on the other side until golden brown as well.  Remove from oil and place on a paper towel to remove any excess oil.  
    A skillet of frying paraguayan tortillas
  • Serve warm

Nutrition

Calories: 337kcal | Carbohydrates: 45g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 926mg | Potassium: 473mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 24.1mg | Calcium: 30mg | Iron: 1.4mg

Filed Under: Appetizer, Paraguay, Plant Paradox Friendly, Recipes

Bife Koygua (Paraguayan Beef Stew)

August 30, 2018 By Darlene at International Cuisine

Bife Koygua is a Paraguayan beef stew that is loved throughout the country.   There is often a big pot brewing as part of their famous asado’s.  This is a perfect example of how simple ingredients speak volumes.  The egg on top is simple delicious and an integral part of this stew.  It cooks up in a hurry so it can be made for both a special occasion or weeknight meal.  The ingredients in this stew are readily available.

A bowl of Paraguayan beef stew with beef, egg and broth

Although this bife koygua stew has potatoes in it, it is often served with a side of mandioca as well.  In Paraguay they really do eat mandioca with nearly every meal.  Mandioca is also known as cassava or yuca. If you would like to make this plant paradox compliant simply use cassava instead of potato, eliminate the peppers unless they are seeded and skinned, use grass fed beef of course and avocado oil instead of sunflower.

The beef industry in Paraguay was recently given the green light to sell to US and EU markets after several setbacks due to the nasty foot-and-mouth disease.  This development will be very good for the country’s beef industry that is important for the economy there.

Did you know that Paraguay is a big exporter of soybeans, stevia, and wheat as well as beef?  If you are interested in learning more be sure to check out “Our Journey to Paraguay” plus get some more authentic Paraguayan recipes.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A bowl of Paraguayan beef stew with beef, egg and broth
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4.75 from 4 votes

Bife Koygua (Paraguayan beef stew)

Bife Koygua is a super easy and delicious beef stew from Paraguay.  It is easy enough for a weeknight meal but also can easily be served for a special occasion.  It is yummy!
Course Main Dish
Cuisine Paraguayan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 595kcal
Author Darlene at International Cuisine

Ingredients

  • 2 Tablespoons Sunflower Oil
  • 1 lb. Sirloin steak
  • 1 Onion cut into strips
  • 1 Garlic clove minced
  • 1/2 Red pepper cut into strips
  • 1/2 Green pepper cut into strips
  • 1 Potato medium thinly sliced
  • 1 leaf bay Laurel
  • 1 pinch Oregano
  • 1 tbsp Parsley chopped
  • 2 Eggs

Instructions

  • In a stock pot, lightly sear the meat in hot oil.
  • Add the onion, the garlic, the peppers and sauté for a few seconds.
  • Place potatoes, bay leaves, oregano and salt in the preparation.
  •  Add hot water to cover the potatoes and a little more.
  • Cook until the potatoes are al dente.
  •  crack the eggs in the preparation, immersed in the cooking juice and cook for a few more minutes until desired doneness (If you need to add more hot water)
  • When removing, sprinkle with chopped parsley.
  • Serve warm

Nutrition

Calories: 595kcal | Carbohydrates: 22g | Protein: 59g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 302mg | Sodium: 208mg | Potassium: 1471mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1440IU | Vitamin C: 81.1mg | Calcium: 133mg | Iron: 8.4mg

Filed Under: Main Dish, Paraguay, Plant Paradox Friendly, Recipes

Paraguayan Crema (A Creamy Custard)

August 30, 2018 By Darlene at International Cuisine

Paraguayan crema is a super easy delectable dessert from Paraguay.  It is perfect to enjoy with terere their national drink of tea. This custard is creamy made with typical ingredients like eggs, milk and sugar but also has a hint of lemon and topped with either cinnamon or nutmeg.  We absolutely loved crema as the dessert for our International Cuisine meal.  I think you will love it too.

a dish of Paraguayan creamy custard sprinkled with cinnamon

Desserts or sweets in Paraguay come in many forms, whether it is a sweet jam made from guava, a dessert made from papaya and served with caramel, or the numerous variations that are made with rice, corn or squash…. there are many loved desserts in Paraguay.  Paraguayan crema was listed as a favorite so that is why I chose it. I am so happy I did.  I loved it and I hope you do too.

Did you know that houses in Paraguay have no doorbells?  To announce your arrival you simply clap your hands.  Windows are always open to let the breeze in, so you will be heard.  Be sure to take a gift when you visit, like a Paraguayan crema for instance.  If you would like to learn more about this little known country of Paraguay, be sure to check out “Our Journey to Paraguay”,  You will also find more authentic Paraguayan recipes you are sure to love.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a dish of Paraguayan creamy custard sprinkled with cinnamon
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4.12 from 18 votes

Paraguayan Crema

Paraguayan crema is a delectable little dessert that is creamy with a hint of lemon and cinnamon.  We loved it!
Course Dessert
Cuisine Paraguayan
Prep Time 5 minutes
Cook Time 20 minutes
refrigeration time 1 hour
Total Time 25 minutes
Servings 4
Calories 335kcal
Author Darlene at International Cuisine

Ingredients

  • 4 cups Milk
  • 4 Egg yolks
  • 4 Tablespoons Cornstarch heaping
  • 8 Tablespoons Sugar heaping
  • 1 zest Lemon
  • 1 Tablespoon Cinnamon garnish

Instructions

  • Mix all the ingredients into a pot and cook over medium low heat until it begins to thicken.
    A pot of thickened crema
  • Remove from the heat and pour into ramekins.
  • Store covered in refrigerator until ready to use.
  • Before serving sprinkle with cinnamon to garnish

Nutrition

Calories: 335kcal | Carbohydrates: 45g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 219mg | Sodium: 114mg | Potassium: 341mg | Fiber: 1g | Sugar: 36g | Vitamin A: 655IU | Calcium: 319mg | Iron: 0.7mg

 

 

Filed Under: Dessert, Paraguay, Recipes

Sopa Paraguaya (The National dish of Paraguay)

August 30, 2018 By Darlene at International Cuisine

Sopa Paraguaya as it is called is not a soup at all like the name indicates.  It is much more like bread than soup.  Be sure to check out below how this interesting dish got its name and of course the recipe.

Sopa Paragyaya is a cornbread not a soup a picture of three pieces.

So the story goes that a cook called a machu in the Guarani language was making the then president Don Carlos Antonio Lopez his beloved white soup. On this day, the machu mistakenly added to much corn flour to the mixture.  As it was nearing noon and lunch time she had no time to start from scratch so she made an executive decision.  She poured the mixture into an iron container and cooked it in the tatakua (a rustic Guarani oven made of clay and adobe). When it came out it was a solid soup.  Nervous, she served it anyway and Don Carlos after tasting it, found it very delicious and immediately named it “Sopa Paraguaya”.

Although there are other theories about the name I like this one the best.  This is easy to make and is very good.  Often times poor Paraguayans only eat this as their meal, sometimes a few times in the same day.

Did you know that that sopa paraguya is the national dish of Paraguay?  If you would like to learn more about this little known country be sure to check out “Our Journey to Paraguay” plus get more great authentic Paraguayan recipes.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Sopa Paraguaya a corn bread with cheese and eggs
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4.14 from 29 votes

Sopa Paraguaya

Sopa Paragauya is not a soup at all but a delicious cheesy corn bread.  A lovely Paraguayan dish you are sure to love.
Course Bread
Cuisine Paraguayan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Darlene at International Cuisine

Ingredients

  • 2 1/2 cups corn flour
  • 2 cups Milk
  • 4 Onions white, chopped finely
  • 12 oz. Queso paraguay grated, or as an alternative use 9 oz. mozzarella and 3 oz. grated parmesan
  • 4 Eggs
  • Salt to taste
  • Black pepper to taste
  • 1 Tablespoon Vegetable oil

Instructions

  • Preheat oven to 350 F.
  • In a skillet cook the onions until translucent, add salt and pepper
  • In a bowl, whisk the eggs until they become foamy.
  • In a separate bowl, add the corn flour, then the cooked onion and the milk, and mix.
  • Add the eggs and the cheese grated. Mix well.
  • Grease a baking dish with oil and pour the mixture in it.
  • Bake for 30 to 40 minutes or until the surface is golden brown. Poke the sopa paraguaya with a toothpick, it should come out clean.
  • Let cool and cut into individual pieces.

Filed Under: Bread, Paraguay, Recipes

Welcome to International Cuisine

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

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To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

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