The Most Popular Desserts and Sweets in Paraguay

The Most Popular Desserts and Sweets in Paraguay

Even while Paraguayans aren’t the most dessert-obsessed people on the globe, it doesn’t mean they don’t appreciate a sweet indulgence every once in a while. Molasses, a by-product of refining sugarcane, is often used in the preparation of traditional sweets in Paraguay. Local fruits such as papayas and guavas are also commonly used.

1. Torta de Miel Negra (Paraguayan Molasses Cake)

When you refine sugar, you end up with a lot of by-products, which are variously known as miel Negra or molasses. Paraguay is a big producer of sugarcane, and when you refine sugar, you end up with a lot of by-products. The sweet bread known as torta de miel Negra is a typical dish that makes use of the availability of molasses. This bread makes use of the abundance of molasses.

This is a really tasty cake that is not excessively sweet and has a texture that is both firm and spongey at the same time. Traditionally, it is served with mate, a beverage popular in South America that contains caffeine.

2. Budín de Pan (Bread Pudding Cake)

In this affordable and very simple to prepare cake, stale bread is transformed into a delicious sweet treat. Eggs and milk are whisked together, and then a little bit of lemon essence or rind, along with some vanilla extract and sugar, is added to the mixture.

To assist in soaking up the liquid in the mixture, bread is included. A caramel glaze is placed on the bottom of a bundt pan before it is made. After the bread and milk mixture (which is traditionally liquified in a blender beforehand) has been put into the pan, it is then cooked in a tatkua or oven.

This is a very popular delicacy cooked from scratch in Paraguay, particularly during the holiday season.

3. Dulce de Mamón

Papayas, or Ramones as they are called in the local language, can be found pretty much everywhere in Paraguay. The locals gather the unripe, green fruit, cut it into slices, and then preserve the pieces in a mixture of sugar and lemon so that they may be used later to make delicious delicacies. Caramel sauce is frequently served with it.

4. Pasta Frola

The guayaba is another fruit that grows abundantly in Paraguay (guava). After the fruit has been reduced in size by boiling and the seeds have been removed, a delectable guava jam may be prepared. The seeds can then be used to make pasta.

Pasta frola is a kind of pie that has a thick crust and tastes more like sweet bread than a traditional pie. Although the recipe can be somewhat different in Argentina and Uruguay, which are neighbors, this pie is also quite popular in those countries.

A layer of guava jam is spread over the crust before it is covered with a lattice crust and baked to create a delicious cake that is also good for you.

5. Kaguyjy (Mazamorra)

One of the most well-known sweets in Paraguay is mazamorra, which is most often referred to by its indigenous name, kaguyjy. Corn of the local locro type is used in its preparation, along with sugar and, on occasion, honey or milk. Orange peel and vanilla essence are also occasionally used for additional taste.

During the second half of the 19th century, when there was a food shortage in Paraguay as a result of the Paraguayan War, kaguyjy rose to prominence as a result of the ease with which it could be prepared with materials that were readily accessible.

6. Ka’i Ladrillo

Peanuts and molasses are the primary ingredients in this candy, which is then formed into brick-like shapes using tiny cubes before being packaged for sale. The word “brick” in Spanish is “ladrillo,” hence the word “ladrillo” refers to this item.

7. Kamby Arró (Arroz con Leche)

Rice pudding, also known as Arroz con Leche, is a delicacy that is very well-liked across South America, including in Paraguay. Around these parts, they refer to it as kamby arro. The recipe is not complicated at all, and it is very comparable to those that are used in other Latin American nations. Cinnamon or vanilla are occasionally added for additional taste.

8. Kivevé

In some regions of Argentina, Brazil, and Paraguay, kivevé is a purée made of squash and cornmeal that has a semisweet flavour. You may have it as a dessert or as a side dish with your steaks and roasts. Both options are delicious.

It is crafted using a regionally sourced kind of pumpkin, a regionally sourced variation of cornmeal, freshly grated cheese, and sugar. Despite its simplicity, this meal is quite mouthwatering.

9. Koserevá

Your taste buds are in for a treat with this one-of-a-kind bittersweet confection that comes from Paraguay. It is made by boiling bitter orange peels in sugar cane syrup. The peels of sour oranges are used.

10. Mbaipy He-é (Sweet Polenta)

This unpretentious yet widely consumed corn-based dish may be sweetened with either sugar or molasses in Paraguay. Following a meal that is not too heavy, this dessert is just what you need.

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