Lampreado

Traditional Paraguayan dish

Payaguá_mascada

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Lampreado, also known as payaguá mascada, is a traditional dish from Paraguay. It is a popular food item that reflects the rich culinary heritage of the country, combining indigenous and Spanish influences. Lampreado is particularly known for its unique preparation method and its role in Paraguayan culture.

Ingredients

The primary ingredients of lampreado include:

• Cassava (also known as manioc or yuca)
• Ground beef
• Garlic
• Onion
• Salt
• Pepper
• Oil for frying

Cassava is a staple in Paraguayan cuisine and serves as the base for the dish. The ground beef is seasoned with garlic, onion, salt, and pepper to enhance the flavor.

Preparation

The preparation of lampreado involves several steps:

1. Cassava Preparation: The cassava is peeled, boiled until soft, and then mashed into a smooth consistency. This forms the dough-like base of the dish.

2. Meat Mixture: Ground beef is mixed with finely chopped onions, minced garlic, salt, and pepper. This mixture is then shaped into small patties.

3. Assembly: A portion of the cassava dough is flattened, and a meat patty is placed in the center. The cassava is then wrapped around the meat, forming a ball or patty shape.

4. Frying: The assembled lampreado is deep-fried in hot oil until golden brown and crispy on the outside.

Cultural Significance

Lampreado is more than just a dish; it is a part of Paraguayan identity. It is often prepared for family gatherings, celebrations, and national holidays. The dish is a testament to the resourcefulness of Paraguayan cuisine, utilizing local ingredients to create a satisfying and flavorful meal.

Variations

While the traditional lampreado is made with beef, variations exist that use other types of meat or even vegetarian fillings. Some versions incorporate cheese or additional spices to add different flavors.

Serving Suggestions

Lampreado is typically served hot, often accompanied by a fresh salad or sopa paraguaya, a type of Paraguayan cornbread. It can also be enjoyed with a side of chimichurri sauce or salsa for added flavor.

Related pages

• Paraguayan cuisine
• Cassava
• Sopa paraguaya
• Chimichurri