Mbeju Soufflé

Ingredients

In this adaptation, the traditional Paraguayan Mbeju is transformed into a soufflé by incorporating French Guianan cheese and using a different cooking technique. The original Mbeju is a flatbread made with cornmeal and cheese, while the Mbeju Soufflé is a fluffy and airy dish that rises in the oven. The French Guianan cheese adds a distinct flavor to the soufflé, giving it a unique twist that sets it apart from the original. We alse have the original recipe for Mbeju, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (240ml) milk 1 cup (240ml) milk
• 4 eggs, separated 4 eggs, separated
• 1 cup (100g) grated French Guianan cheese (such as Comté or Gruyère) 1 cup (100g) grated French Guianan cheese (such as Comté or Gruyère)
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a soufflé dish with butter.
2. 2.
   In a large bowl, combine the cornmeal, milk, egg yolks, grated French Guianan cheese, melted butter, salt, and black pepper. Mix well until all the ingredients are fully incorporated.
3. 3.
   In a separate bowl, beat the egg whites until stiff peaks form.
4. 4.
   Gently fold the beaten egg whites into the cornmeal mixture, being careful not to deflate the mixture.
5. 5.
   Pour the mixture into the greased soufflé dish and smooth the top with a spatula.
6. 6.
   Bake in the preheated oven for 30-35 minutes, or until the soufflé is puffed and golden brown on top.
7. 7.
   Serve immediately while the soufflé is still hot and fluffy.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the soufflé.
• French Guianan cheese — Opt for a high-quality French Guianan cheese such as Comté or Gruyère for an authentic flavor.

Tips & Tricks

• Beating the egg whites to stiff peaks is crucial for a light and airy soufflé.
• Serve the soufflé immediately after baking to enjoy its fluffy texture.
• Experiment with different types of French Guianan cheese to find your favorite flavor combination.

Serving advice

Serve the Mbeju Soufflé as a main course accompanied by a fresh green salad or as a side dish alongside grilled meats or seafood. It pairs well with a glass of chilled white wine.

Presentation advice

Present the Mbeju Soufflé in the soufflé dish, allowing its golden brown top to be the centerpiece. Garnish with fresh herbs such as parsley or chives for a pop of color.