Ka'í Ladrillo

Ka'í Ladrillo is a cherished traditional dessert in Paraguayan cuisine, primarily made with peanuts and molasses. The name "ka'i ladrillo" blends "ka'i" which means "monkey" and "ladrillo" meaning "brick" referring to its rectangular, brick-like shape. This sweet treat is named after the ka'i mirikina, a monkey in Paraguayan jungles known for its fondness for sugary foods. It is also called "azukapé manduví" which translates to "sugar" "flat" and "peanut" in Guaraní.

Preparing ka'i ladrillo is relatively simple. The main ingredients are toasted peanuts and molasses. Some recipes suggest adding a splash of sour orange or grapefruit juice to balance the sweetness. To make it, you first boil the molasses until it thickens, then stir in the peanuts and continue to cook the mixture for a bit longer. Once ready, you pour the mixture into flat molds and let it cool. After it has set, you can remove it from the molds and enjoy.

This dessert, like many dishes in Paraguayan cuisine, gained significance after the Paraguayan War against the Triple Alliance (Argentina, Brazil, and Uruguay) from 1864 to 1870. During and after the war, food was scarce, prompting Paraguayan cuisine to focus on high-calorie and protein-rich foods to compensate for limited resources. Ka'i ladrillo, with its nutrient-dense ingredients, met these needs perfectly.