3 dishes people actually cook in Paraguay: what they are, how long they take, and what you need to buy.
What can you cook from Paraguay? 3 traditional Paraguay dishes, from Chipa (65 min, the quickest) to Bori bori (130 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Paraguay on the map. Drag to spin the planet.
Cornmeal and fresh cheese dumplings poached straight in a chicken broth, served as a soup.
A Paraguayan roll built on cassava starch, not flour, in which melted fresh cheese carries the whole taste.
A Paraguayan cornbread whose weight is nearly half fresh cheese and slow-cooked onion, baked firm enough to cut in squares.
Copper documents three dishes from Paraguay: Bori bori, Chipa and Sopa paraguaya. Eggs and milk each appear in more than one recipe. Two of the three are baked. Two of the three need an oven. Between them they use 20 different ingredients.
The three recipes need 20 ingredients between them, of which 5 are shared by more than one dish. Paraguayan fresh cheese and pork lard the hardest to find: of the 586 dishes in Copper's atlas, 2 use paraguayan fresh cheese and 3 use pork lard. Every ingredient list on this page is complete, with quantities, and free to read.
Chipa is the quickest at 65 minutes. Bori bori is the longest at 130 minutes, most of it unattended. The median is 75 minutes — a weekend dish rather than a weeknight one.
Chipa is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Paraguay is part of South American.
Countries close to Paraguay on the globe — and close on the plate.
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