Since the discovery of fire, humans began to explore the culinary arts and, noticing how the flavors of their hunted and gathered products changed, they discovered soups.
The Guarani, in search of food and fertile lands, moved from one place to another, becoming a semi-nomadic people because they also engaged in agriculture.
Before the arrival of the Spanish conquerors, the indigenous people already prepared broths in clay pots using the products of hunting and planting, adding salt extracted from plant ashes.
This dish was called jukysy, which was a broth made with few ingredients and plenty of water. They prepared a fish broth called pira jukysy and used small fish.
The native Guarani also used meat harvested from their hunting to prepare a soup called soôo josopy, where soôo means meat in Guarani, and josopyé refers to it being pounded. Hence, the name soyo.
From this, it was deduced how this dish was prepared, with meat processed in a mortar, which was the way to crush the meat. Additionally, to achieve a truly traditional soyo soup, the utensils used in its preparation are very important. These include the ancestral Colombian technique of making the pot, japepó, crafted from clay obtained from wetlands. Cooking the soyo in this pot, as if by magic, highlights the intense flavors connected to the earth.
