A
friend of mine gifted me some homemade cheese so my family could try sopa
Paraguaya (a very typical dish here). Sopa
Paraguaya reminds me a bit of corn bread, but it is denser and with sautéed onions.
Like
most typical dishes in Paraguay, it calls for cornmeal. Cornmeal is in abundance because almost
everyone grows and grinds their own corn.
Since I don’t have a field, I always have to ask different friends if I
could help them pick, shuck or grind corn in exchange for a kilo or two.
This
time, we were given corn kernels. After
it was boiled and dried, Liz and I went to a friend’s house to grind and sift it. It took so much arm and shoulder strength that
I was very thankful my friend and her kids were all willing to take turns.
Sopa
Paraguay
4
eggs
2K
cornmeal
3Tbs
starch
4
onions
Salt
to taste
1
½ C lard
milk
Cook
onion with lard and salt
Mix
cornmeal, starch, onion mixture and enough milk until soft
Pour
in a 9x13 dish, bake at 350 for 45 minutes
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