>>68423548imagine my shock when i saw this pop up. as an
argie i was flabbergasted.
ok so lore time. This is a paraguayan dish, made supposedly in the colonial era by the jesuits so the natives could harvest more and popularized in the Triple alianza war for its extremely high calory count.Supposedly, the dish has origins on jewish cuisine.
Corn flour is the cornerstone of Paraguayan cuisine thanks to the natives, which pretty much used it for anything.
the correct name is Vori-Vori soup, which means "little balls" in Guarani, the second language of the country (Paraguay is one the few countries where they have two official languages). Paraguay also has "paraguayan soup" which isnt a soup, its a cheesy bread made of corn flour, onions,eggs, milk and cheese.
Its name is confusing, because it isnt "sopa" as in soup, its "So'opa", which was something the natives used to tell the jesuits. Turns out, that meant "No meat", as in they had no more meat to offer so they would make this bread. Jesuits helped them create the modern day version by introducing milk and cheese