What is the origin of this dish?
It is known that the earliest mentions of this dish date back to the times of Jesuit Guarani missions, characterized by a period during which Guarani culture and cuisine evolved.
These missions, which date from the 16th century to the 18th century, covered the regions of American countries. It is here that historical records mention the existence of this dish, as they note Guarani people cooked cassava and corn breads, which was surprising and remarkable at the time.
In the Jesuit Guarani missions, the diet was characterized by eggs, cheeses, and beef. This food was imported from Europe and mixed with local ingredients like corn, sweet potato, cassava, and pumpkin. Thanks to these mixes, delicious dishes have been created that are still enjoyed today.
Among these foods is the mbejú, resulting from the fusion of European and American ingredients, which is a success in current Paraguayan cuisine and continues to be prepared to this day.
Characteristics
This dish is prepared daily in every region of Paraguay. It is even compared to the Guarani soup in terms of the number of preparations per year, as it narrates the ancient times and the origins of what is now Guarani territory.
One of the most common recommendations for this dish is that the cheese should be very fresh; many people melt it before adding it to the mixture to enhance the flavor. It is also very common to serve this dish with a good hot coffee and some bread.
