The Best Paraguayan Dish that everyone should know How to Make

Preheat the oven to 350°F (175°C) and position the oven rack in the middle.

Grease a 13'' x 9'' baking dish with butter, ensuring all sides and corners are well coated.

Sprinkle cornmeal evenly over the greased baking dish, covering the bottom and sides. Gently shake off any excess cornmeal from the dish. Set the prepared baking dish aside.

In a large skillet over medium-high heat, melt the butter. Add the chopped onions and salt to the skillet and cook them until they become soft and transparent; do not let them brown for about 5 to 10 minutes.

Remove the skillet from heat, and stir in half of the buttermilk. Set aside to cool to room temperature.

In a large mixing bowl, beat the eggs until frothy. Add the cooled onion mixture, cornmeal, anise seeds (rubbed to release flavor), and the remaining buttermilk. Whisk everything together until thoroughly combined, then gently stir in the cheese.

Transfer the cornmeal mixture to the prepared baking dish and tap it gently to even it out.

Bake it in the oven until it turns golden brown and the center is set, about 50 to 60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.

Allow the Sopa Paraguaya to cool in the pan for 10 to 15 minutes, then cut it into squares and serve it warm.

Equipment Needed

Allergens