Paraguay is a landlocked country between Argentina, Brazil and Bolivia. Due to it’s central location, it is sometimes referred to as Corazón de Sudamérica, “Heart of South America”.

Some interesting facts:
In Paraguay, pistol duelling is still legal as long as both parties are registered blood donors
Paraguay is the only country in the world whose national flag has different emblems on each side. The country’s Coat of Arms is on the front and its Treasury Seal is on the back with its motto, ‘Paz y Justica’ (Peace and Justice)
Following the Paraguayan War (1864–1870), the country lost 60-70% of its population through war and disease, and about 140,000 square kilometers (a quarter of its territory), to Argentina and Brazil, including the popular tourist site – Iguazu Falls
Paraguay is home to the world’s largest rodent called the Capybara, which is basically a giant guinea pig

Staple foods in Paraguay are meat, corn, manioc, milk, cheese and fish. Common recipes include Chipa (Paraguayan cheese bread) which are found everywhere, Tapa de cuadril (Rump steak), Mbeju (starch cake), Guiso popó (stew made with chicken, rice, sweet peppers and garlic), Pira caldo (fish broth), Bori Bori (thick soup with dumplings, cheese, cornmeal and sometimes chicken) and Crema (custard dessert). I made Sopa Paraguaya (corn and cheese bread), which was delicious when we first had it and even better for second helpings a day later!

Rating: 10/10

Serves: Makes 6 large slices
Prep time: 15 minutes
Cook time: 45 minutes

350 ml cottage cheese
1 cup of mature cheddar or a combination of your favorite kinds of cheese
1 small onion, finely chopped
2 eggs
1/8 cup of oil
1/2 cup milk
3/4 cup white maiz flour (I used ‘Pan’ brand)

Preheat the oven to 190C
Combine all the ingredients and pour into a well greased round pan
Bake for 40-45 minutes
Serve warm or room temperature