Paraguay Paraguay-India - Page 34

paraguay PARAGUAYAN Cuisine and Beverage BY DIDHITI GHOSH* T he unique gastronomy of a region is a harbour to tourist attraction, and plenty of South American countries are celebrated for their vibrant cuisine, though Paraguay seems to fall by the wayside. Here are the six most delicious traditional cuisines and drinks that the traveller needs to try in Paraguay. Yerba Mate and Tereré: Paraguay’s most quintessential export, tereré is a bitter herbal tea, an intensely caff einated infusion, and a kind of yerba mate brewed with cold water. One can spot locals carting around thermoses fi lled with chilled water as well as a guampa (a spherical mug) and a bombilla (a silver straw). Some other drinks to look out for are pulp naranja (orange drink), mosto helado (extracted from cane sugar) and cerveza (beer). The local beer is Brahma or Pilsen. Chipá: There are many diff erent variations of chipá a kind of bread roll made from manioc (also known as cassava), eggs and cheese. Diff erent types include chipá manduvi, made with corn fl our and peanuts, and chipá guazú, which is more like a fl at cake made with milk, fresh corn and cheese and served with asado (barbecued meats). Borí borí: Paraguay’s answer to warm chicken soup, borí borí is a thick broth made with the fowl, as well as bacon fat, rich tomato, vegetables like carrots and celery, fl ecks of salty queso paraguayo and plenty of parsley. This soup is thought to ward off colds and is often served alongside grilled meat. 34 • PARAGUAY 2019 Kivevé: This semi-sweet dish sits somewhere between the main course and a dessert. Made from a juicy type of pumpkin (known as andai in Paraguay) bound together with corn fl our, Paraguayan cheese, milk and sugar, it has a creamy texture and is served lukewarm. Mbejú: A staple of Paraguayan cuisine, mbejú (literally meaning ‘cake’ in Guaraní) is a starchy cake-like patty made with mandioca fl our, crumbled cheese, pork fat, eggs and milk and then fried in hot oil. It is served alongside mate cocido (a bitter herbal tea) or coff ee. Pira caldo: This hearty fi sh soup, fi rst devised after the War, is thought to enhance sexual prowess. It’s made with local river fi sh, like mandi’y and tare’y, which have a meaty texture and salty bite. The fl avour is enhanced by vegetables fried in beef or pork fat, as well as onion, tomato, bell pepper and spices.  * Author is Bureau Chief (Kolkata), Indian dian Observer Post