Sopa Paraguaya

Sopa paraguaya is a traditional Paraguayan and Northeastern Argentine food. Literally meaning "Paraguayan soup", sopa paraguaya is similar to corn bread. Corn flour, cheese and milk or whey are common ingredients. It is a spongy cake rich in caloric and protein content.

According to the Paraguayan folklorist Margarita Miró Ibars, sopa paraguaya is "the product of Guaraní-Spanish syncretism. The Guaraníes used to consume doughy food made of corn or manioc flour, wrapped in güembe or banana leaves and cooked between hot ashes. The Spanish introduced cheese, eggs and milk, which were added to the food made by the Guaraníes..."

Sopa is similar to another corn based Paraguayan typical dish, chipahuazu or chipaguazu, except that the latter is made with fresh corn. The consistency is a little bit more like a cheesy souffle and less like a savory cornbread. This dish is often served with a Paraguayan beef soup.