Dish

Mbeju

Mbeju is a popular dish in Paraguay and other parts of South America. It is made by mixing cassava flour with cheese and eggs to form a dough. The dough is then shaped into small cakes and fried in oil until crispy and golden brown. Mbeju is typically served with a variety of toppings, such as ham, cheese, or tomato sauce. It is a delicious and filling snack or appetizer that is easy to make and can be customized to suit your taste.

Cuisine of the Americas› South American cuisine› Paraguayan cuisine

Pancake

Origins and history

Mbeju has been a popular dish in Paraguay for centuries. It is believed to have originated with the Guarani people, who used cassava flour as a staple food. Today, Mbeju is enjoyed throughout Paraguay and other parts of South America.

Dietary considerations

Mbeju is gluten-free and a good source of carbohydrates and protein. It is high in fat and should be eaten in moderation by those watching their fat intake.

Variations

There are many variations of Mbeju, including adding herbs or spices to the dough. Some recipes also call for the addition of bacon or sausage for extra flavor.

Presentation and garnishing

Mbeju can be presented in a variety of ways, such as stacked on a plate or served in a basket. It can be garnished with fresh herbs or a dollop of sour cream.

Tips & Tricks

To make the perfect Mbeju, be sure to use fresh, high-quality cassava flour. Also, be sure to shape the dough into small, thick cakes to ensure that they cook evenly and are crispy on the outside and soft on the inside.

Side-dishes

Mbeju is typically served with a variety of toppings, such as ham, cheese, or tomato sauce. It can also be served with a side salad or as a side dish to a main course.