Chipa Guasu

Chipa guasu is a cherished traditional cake from Paraguay, made with corn kernels, onions, and Paraguayan cheese. It belongs to the broader "chipa" family, which includes a variety of corn-based cakes frequently enjoyed with mate cocido, milk, or coffee. Chipa guasu is notable for its delectable flavor and is a staple at social gatherings such as "asados" which are akin to American barbecues.

The name "chipa guasu" combines "chipa" signifying corn-based cakes, and "guasu" meaning "large" indicating that chipa guasu is the largest among the various types of chipas. The ingredients required to make chipa guasu include onions, milk, salt, eggs, Paraguayan cheese, Criollo cheese or Mar del Plata cheese, oil, and fresh corn kernels.

To prepare chipa guasu, begin by boiling the onions with water and salt. Then, mix the boiled onions with whipped pork fat (or oil), eggs, cheeses, corn kernels, and milk to form a thick paste. This mixture is then baked in the oven at a low temperature for about 50-60 minutes. There is also a variation of chipa guasu that omits the eggs and uses additional milk, resulting in a dish similar to sopa paraguaya but with corn kernels instead of corn flour.

Paraguayan cuisine, including chipa guasu, developed significantly as a small family industry following the Paraguayan War, which took place from 1864 to 1870. The war, fought between Paraguay and the Triple Alliance of Argentina, Brazil, and Uruguay, left the country with scarce food supplies. This scarcity led to the creation of hearty, calorie-dense meals to sustain the population during difficult times. Paraguayan dishes, rich in calories, are a reflection of this historical period.