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Posted by on Sep 25, 2012 in Bread, missions | 1 comment

Sopa Paraguaya

Sopa Paraguaya

There are around 200 some odd countries in the world.(rounded numbers :-))I strongly believe,it would be utter injustice to our taste buds,if it gets to taste only 5-10% of the world for the entire life.So i set myself out in foodie adventure time to time,force my family,rather annoyingly at time to do so ,to conquer the world from my kitchen 🙂

Currently i am in a kick of Latin American countries.Nestled between Argentina, Brazil and Bolivia is a country of Paraguay.I made a stop in Paraguay few weeks ago as i concocted the plan to make very popular ‘Sopa Paraguaya‘ in my head. Savory cornbread.I say that because in our house,we are accustomed to eating sweet cornbread.That’s the way i was introduced to the very american corn bread.So what did i learn about this dish?

  • Savoriness comes from onion and pepper.
  • Cottage cheese is another consistent ingredient i noticed.It adds moistness to the bread.
  • Choice of cheese depends on your liking.I used cheddar.
Paraguay |

Paraguay |

Did my family like it?

Hmmmm..Average at first,it got better later.

Me : So how do you like this cornbread?

Hub:Its good not great..I like other one better.I don’t like green peppers in corn bread.

My little guy:Can you take the red thing(red bell pepper) out, i  want to eat only the corn(kernels in it).So i picked some visible ‘red thing’ out and he ate a square.

Ms A: Hmmm..i don’t like this kind.

Me:It is moist,it is good.I like the peppers and corn kernels but does it even count?You didn’t had a doubt that i won’t like it.Did you?

So i froze the leftover.It freezes very well.Couple of days later i warmed it back up and served it with soup.It tasted so much better with that !I am not the only one saying that 🙂

So,If you can get past the ‘unsweetness’ and ‘red and green thing” ,you may just be surprised.Very moist,you can taste ingredients individually,which is a good thing in my taste dictionary.


Though we have not been to Paraguay yet neither do we know personally anyone who has been there,we talked about the people who are doing missionary work there.We prayed for them that God provides and guides them as they continue on the journey of being hands and feet of Christ.

Sopa Paraguaya |

Sopa Paraguaya |

I adapted from this recipe 

Sopa Paraguaya


  1. 1-1/2 tablespoons oil
  2. 2 small onion chopped
  3. 1 small red bell pepper
  4. 1/2 of Hatch Mild green pepper chopped
  5. Dry mix
  6. 1 1/2 cups cornmeal
  7. 1/4 to 1/2 teaspoon coarsely ground black pepper, to taste
  8. 2 teaspoons baking powder
  9. 1 tablespoon sugar
  10. 1 teaspoon salt
  11. Wet mix
  12. 1/2 cup cottage cheese
  13. 1 cup milk
  14. 2 large eggs
  15. 1 (15 Oz can) Corn Kernels
  16. 1 cup grated Cheddar cheese


  1. Preheat oven to 375 F.
  2. In a pan,heat oil.Add the veggies to it.
  3. Saute the veggies until it is translucent.
  4. In a bowl,mix the dry ingredients.
  5. In another bowl,add the wet ingredients.
  6. Add dry mix to wet mix and mix it together.
  7. Add corn kernels and cheddar cheese to the mix above.Stir it well.
  8. Bake for 40-45 mins.Let it cool.
  9. Enjoy.

1 Comment

  1. i love your line: “Conquering the world from my kitchen!” would be a great blog tag line! : )

    Also, I think this looks really yummy!!!!!

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