What is the story behind this dish?
The origin of this dish dates back to before colonial times. In fact, it is one of the oldest dishes known in the Guarani country to this day; although, the exact year of its first preparation is not known.
What is clear is that after the arrival of the Spaniards, the dish was refined by including different ingredients or new preparation methods, evolving into the current payaguá mascada.
Characteristics
This dish is very special to Paraguayans. Families gather specifically to enjoy it; often during celebrations like baptisms, local festivals, and family gatherings, although it can also be prepared casually just for leisure.
In Guarani, the term "payaguá mascada" means "bitten payaguá," and the word "payaguá" itself comes from ancient times, specifically from the payagua indigenous people who inhabited the territory.
Payaguá mascada is considered one of the most nutritious dishes in Paraguay. Many chefs recommend adding yuca to the mixture, besides the other ingredients, then mashing it, frying it, and finally combining it with the remaining ingredients. It is normally served with salad, bread, rice, or sliced fruit.
Variations
Although the ingredients do not vary much, several regions of Paraguay decide to give this dish their own touch by adding other ingredients to the basic recipe; some use pork fat and add corn flour, while others flavor it with garlic, onion, chopped chili pepper, and chopped meat.
