A FOOD TRADITION

Guarani cuisine

Guarani cuisine in Paraguay refers to Indigenous and Guarani-influenced foodways centered especially on manioc, maize, beans, native fruits and gathered foods. Manioc is grated, pressed, dried, toasted or incorporated into doughs, while maize is ground, boiled or fermented; open-fire roasting and cooking in leaves are also characteristic techniques. The tradition is expressed through foods such as mbeju, a crisp manioc-and-cheese preparation; chipa, a baked manioc-and-cheese bread; and kaguyjy, a maize-based porridge or drink. Practices vary among Guarani communities and overlap extensively with rural Paraguayan cooking, so this entry should not imply a single uniform or exclusively Paraguayan cuisine.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.