So this is my neighbor and good friend Maida and she is going to make Sopa Paraguaya, which is a very traditional paraguayan dish. It is basically their version of corn bread, only it is made with pig fat instead of butter and they use fresh cheese to make it even more fatty and delicious haha! Sometimes you just gotta turn your head in the other direction, smile, and say YUMMY! I always make it with her and my other neighbor girlfriend! However, to be completely honest, that's what all the volunteers say and feel in the beginning of their service; once they hit that year mark, and I personally can attest to this, we're beggin' for some Sopa! All comes with the lifestyle :) Enjoy! There's also a funny little story behind the reason why Sopa (Paraguayan corn bread) is called sopa because translated it means "soup". Below is taken from Wikipedia, but it explains it pretty good!
A story of the origin of the dish involves Don Carlos Antonio López (the founder of the Paraguayan state and president of the country between 1841 and 1862) and one of his cooks (called machú in the Guarani language). It is said that the great governor, a famously obese man, liked a white soup elaborated with milk, Paraguay cheese (fresh cheese), egg and corn flour. One day the machú mistakenly added too much corn flour to the mixture. Near noon, she found herself with two problems: first, the mixture was too thick for tykuetî; second, she didn't have time to start over the process, or replace the favorite dish with another. So, showing off a decided attitude, a mix of fear and wit, she poured the mixture into an iron container and cooked it in the tatakua ("hole of fire", a rustic Guarani oven made of clay and adobe), from which she obtained a "solid soup". Don Carlos, after tasting it, found it very delicious and immediately named it "sopa paraguaya".
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