Sopa paraguaya

Sopa paraguaya is a traditional food of the Paraguayan cuisine similar to corn bread, spongy and soft. Corn flour, cheese, onion and milk or whey are common ingredients. It is a cake rich in caloric and protein content. Sopa is similar to another corn-based Paraguayan typical dish, chipa guasu, except that chipa guasu is made with fresh corn and its consistency is closer to a cheesy soufflé and less like a savory cornbread. Some revisionist historians point out that, during the colonial era, the German traveler Ulrich Schmidl was already talking about the recipe for that kind of starchy bread made by the Cario-Guarani people (a native tribe who used to live in Asunción). Schmidl was in charge of noting in the logbook of the Spanish ship in which the expedition led by Juan de Ayolas arrived, which would arrive in Asunción later, thus giving rise to the first encounter between Spaniards and the Cario-Guarani people. Back then, there was a menu that was already part of the varieties of bread that the Cario-Guarani natives had in the early days of the conquest. The food the Cario-Guarani people used to eat was “mbujape”, which translated from Guarani means “bread”. To cook the mbujapé, corn flour or cassava starch was combined with animal fat and then it was wrapped in a banana leaf and placed in the tanimbú to cook it.

Source: Wikipedia