Chipa guasu

Chipa guasu is a variety of chipa, a cake based on corn grains with the addition of onions, water, eggs, cinnamon, milk, and cheese. Its name stems from two words - chipa, referring to a variety of corn-based cakes, and guasu, which means big in Guarani, so one can say that chipa guasu is the largest of all chipas.

It is a favorite side dish in Paraguay during the corn harvest, when cooks brown them in hornos, traditional mud adobe-built outdoor ovens. The dish was invented during the Paraguayan War in the mid-1850s, when food was scarce, and people needed food that was affordable, simple, and highly caloric, providing nourishment during the day.

One can often find chipa guasu at asados, which is the Paraguayan version of classic American barbecues. Although it is hard to rival homemade chipa guasu, it can be found in many restaurants in Asunción, the capital of Paraguay.