Paraguay's unique savoury corn bread — a moist, dense cake of maize flour, cheese, and onions that is neither soup nor cake.
Sopa paraguaya — literally 'Paraguayan soup' — is one of South America's most unusual dishes: a dense, moist savoury cake that shares nothing with soup except its name. According to popular legend, a cook accidentally added too much cornmeal to the presidential soup, and rather than discard it, baked it in the oven to create a new dish. The result is a rich, corn-based bread made with finely ground maize, fresh cheese (similar to queso fresco), whole corn kernels, caramelised onions, eggs, and milk. It is baked in a flat tin until golden on top, with a creamy, moist interior. Sopa paraguaya is the centrepiece of every Paraguayan celebration and as the country's most iconic food, it has UNESCO protected status.
Serves 8
Fry onions in 2 tbsp of the butter over medium-low heat for 15–20 minutes until soft, golden, and sweet. Set aside to cool slightly.
Whisk eggs, milk, and remaining melted butter together. Stir in the maize flour, baking powder, and salt until smooth. Fold in the caramelised onions, sweetcorn, and crumbled cheese.
The batter should be quite thick — more like a dense porridge than a cake batter. If it seems too stiff, add a splash more milk.
Preheat oven to 180°C (160°C fan). Butter a 30×20 cm baking tin generously. Pour in batter and smooth the top. Bake 40–45 minutes until the top is golden and a skewer inserted in the centre comes out clean.
Leave to cool in the tin for 10 minutes before cutting into squares or wedges. Serve warm or at room temperature.
Masa harina (Mexican corn dough flour) gives the most authentic texture, though regular fine cornmeal works well.
Do not underbake — sopa paraguaya should be firm and sliceable, not wet in the middle.
Leftovers are excellent toasted the next day.
Add diced green chilli for a spicy version.
Use Parmesan instead of queso fresco for a sharper flavour.
Add diced sun-dried tomatoes for extra depth.
Keeps at room temperature wrapped for 2 days, or refrigerate for up to 4 days. Reheat in the oven at 160°C for 10 minutes.
Sopa paraguaya is Paraguay's most iconic food, with a history stretching back at least to the mid-19th century. It is so central to Paraguayan identity that no celebration — Independence Day, family gatherings, or asados — is complete without it. The dish inspired the saying 'hay sopa paraguaya' (there's sopa paraguaya) to signal a proper celebration is happening.
Several legends exist, the most popular being that a cook accidentally thickened a presidential soup too much and, rather than waste it, baked it. The name stuck.
A fresh, mild, slightly salty white cheese common in Latin America. Fresh mozzarella, ricotta salata, or even cottage cheese drained overnight are reasonable substitutes.
Per serving · 8 servings total
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