Lampreado

Lampreado, also known as Lambreado or "Payaguá Mascada" is a cherished traditional dish from Paraguay, renowned for its nutritional value. This hearty fried cake is made primarily from cassava, a staple of Northeast Paraguayan cuisine. The dish also includes ground beef, garlic, onion, salt, oil, and breadcrumbs, with some variations adding pork fat or raw meat mixed with starch and cassava for enhanced flavor.

To prepare Lampreado, start by boiling and mashing the cassava. Then, combine it with cooked ground beef, garlic, onions, salt, and breadcrumbs to form small cakes or patties. These cakes are then fried to a golden perfection in oil. For a balanced meal, serve Lampreado with a fresh mixed vegetable salad to counterbalance its richness.

One of the remarkable qualities of Lampreado is its shelf stability; it can be stored for several days, making it an excellent travel provision for shepherds, country folk, and cattle drivers. In some regions, Lampreado is known as "marinera" and can be made with either beef or chicken.

This dish's high protein content has historical significance. After the Paraguayan War against the Triple Alliance, food was scarce, which led to the development of a protein-rich cuisine to sustain the population. Lampreado stands as a delicious testament to this resilient culinary tradition.