Travel Food Tip–Sopa Paraguay

Sopa Paraguay–Your Breakfast has a New Amigo

Food. It’s one of life’s many pleasures, and never more so when on the road. At least, for us. So much so that, after pestilence and career politicians, the sight of tourists hunting down their nearest Golden Arches, rather than trying the local fare, seems to us one of life’s greatest travesties.

Eight weeks into our 12 week Paraguayan housesitting stay, I can say we’ve run the gauntlet on most of the culinary options here. Most being fried in the form of empanadas, milanesa sandwiches, croquets, hot dog like ‘panchos’ and the always ubiquitous hamburgesas. (Though, to be honest, we did just recently pass on a friendly invite for a meal of pig head—luckily, it was past Kaia’s bed time).

But in sorting the pretenders from the contenders, we feel we’ve finally found a bona fide winner in the form of Sopa Paraguay. The fact the stuff is little more than cornbread on steroids may say something for the lack of options here but, then, I personally think that may be a bit unfair to the sopa.

Bet You Can’t Eat but One

As it’s a breakfast food here and finding it for sale anywhere after around 11 am is virtually impossible—and our schedule doesn’t require leaving the house before noon–we’d be forced to get creative in asking anyone who agreed, to making us a hefty slab of the stuff for the afternoon walk home. Two slabs later and an eventual deciphered menu firmly in hand, Bec was keen to give it a go herself. The results, not surprisingly, have been most excellent.

So much so, it seems rude not to share:


2 Cups of corn flour (NOT corn meal)

2/3 cups of milk

6 Eggs separated

6 Tablespoons of butter

500g of the cheese. (Here a non-salty version of fetta is used though Bec stresses the more flavour in the cheese, the better)

1.5 cups of corn kernels

1.5 cups diced onion

1 Teaspoon of salt

4 Tablespoons of grated parmesan cheese


Cook the onions and butter until soft. Add milk and heat (do NOT boil)

Next, add corn flour gradually. Add cheese. Add egg yolks then the corn kernels. Mix well.

In a separate bowl, beat egg whites until they’re soft peaks. Once at the right consistency, fold in the egg whites being careful not to over mix. At this point the mixture should be the consistency of a thick batter. If not, simply add a bit more corn flour.

Pour into a greased spring form pan and bake at 180C for approximately 40 minutes or until firm and golden brown on top.
Brekky is Served

Best served hot, straight out of the oven (it can easily be refried, as well) beneath two eggs and a generous portion of avocado. Go crazy and add two slices of bacon on the side. Hot sauce never hurts.

Preferably on a Sunday morning…

With nowhere to be…

Outside, in the sunshine…

With a child’s laughs and the sounds of a bit of Motown filling the air.

Buen Provecho !




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