Meals typical dishes originating from the Guarani

Source: https://vozpueblocom.wordpress.com/2013/12/10/diego-rivera-las-luchas-en-sus-murales-de-ayer-tan-vigentes-hoy/

The Guarani were excellent hunters, hunted with great respect, they did so only to eat, plus fabulous farmers tilled the soil and planted, they learned to fertilize their land with waste bones, dung of animals and hangovers of the jungle.
His best-known crops were maize, cassava, sweet potatoes, squash, peanuts, beans, peppers, pineapple, snuff, cotton and some herbs.
They were real sollastres kitchen, which would call excellent chef, beyond their culinary skills were very good transmitting their beliefs and knowledge, that which is passed from generation to generation, and reach our days these exquisite dishes.
The jopara is a delicious dish of my ancestors, is a traditional dish of the commemoration of October Karai leave the link so that they can report to the Karai is.
https://steemit.com/spanish/@jlufer/leyendas-de-mi-pueblo-el-karai-octubre
The jopara is a kind of locro or caldudo stew has a special feature, it must be cooking in an iron pot, with log fire.

Source: http://www.ultimahora.com/jopara-estudiantil-ahuyentar-al-karai-octubre-la-corrupcion-n934937.html
the chopped firewoods prepares the catches fire, the iron estreve where the big iron pot to cook our Jopara support is placed above.
This is a family event, the entire family gathers around the fire to contemplate the baking process, accompanied by exquisite bitter mates and MBOCA chipa.
The ingredients are:
150 gr. bean, 150 gr. Corn locro, 1k. charque vaccine, 1 tomato, chopped 1 chopped onion, 1 red bell pepper, 1 bunch of green onions, 1 bunch of parsley, 1 sprig cilantro1 Piece of pumpkin, oil, water and salt amount needed taste.
Traductor de Google para empresas:Google Translator ToolkitTraductor de sitios webGlobal Market Finder
The preparation begins the day before, it puts the beans in a pot to soften, in another pot corn.
The very early next day, the iron pot fire gets when taking temperature a little oil is added and starts to brown the tomato, onion, pepper, parsley, and green onions, once golden brown these ingredients, beef jerky diced add, I brown them, once ready add the boiling water, then diced squash, beans and corn soaked, this simmer for about four hours. Before serving, add cilantro. (The charque is a stuffed meat containing a particular flavor).

Source: http://www.ultimahora.com/jopara-se-podra-comer-la-plaza-uruguaya-este-jueves-n934928.html

According to my beliefs with this Jopara ayuntamos evil spirits Karai October.

Another typical dish is the reviro or poor food, this dish is like breakfast cereals.

Source: http://www.elnuevoagro.com.ar/noticia/cocina-misionera-platos-de-locos/992
The reviro is a very simple dish to prepare, is placed in a dish, flour, salt, water, lard and small pieces of dried meat, is mescla forming a wet mass and mass round buns are made.
Ingredients: Flour, salt, water, oil, lard, beef jerky and eggs
The preparation is very simple, the fire pot put a little oil once hot pot bun mace is placed and begins to brown stands, once golden bun with a wooden spoon to break the bun in bits and stir constantly until golden brown before serving place three or four eggs and mix until egg is cooked.
Then serve.

Source: http://www.paginapopular.net/receta-para-hacer-reviro/

The kiveve is another dish of my ancestors, is a semi sweet creamy paste is prepared with pumpkin andai

Source: http://cyberspaceandtime.com/Comidas_t%C3%ADpicas_de_Paraguay-Kiveve/f0bPm-6hWls.video

Ingredients: 1 kg pumpkin, 3 cups water, 2 tablespoons oil, 1 onion, finely chopped, 1 cup milk
1 cts. coarse salt, 1 tablespoon sugar, 2 cups cornmeal, 150 g. fresh cheese.
The preparation is very simple, boil pumpkin in three cups of water in another saucepan heat and put a little oil, brown the onion, then place the cup of milk, take boiled squash and mash, put in the pot after milk, sugar, salt, cornmeal, cheese cut into small pieces, stir circularly start slowly for 10 minutes until cooked, once cooked remove from heat and serve.

Source: http://misionesonline.net/2015/06/11/la-misionera-patricia-zacarias-convencio-al-jurado-con-su-exquisito-plato/

My ancestors were very environmentally friendly, made ritual in gratitude to the land and their crops, the best known are avatikyry blessing of corn, and ñemongarai gratitude to the new plants.
The creator of the earth Nande Ru Guazú (Our Great Father) appoint guardians of the Guarani land, which spread over the years among his descendants.
Excellent teachers of the teachings, they shared their wisdom with the next generation, from boy Guarani should earn their bread from the table.
Teaching, I give you a plate of food I feed, I teach to till the ground it'll live forever.

Source: https://javiersoriaj.wordpress.com/2012/02/15/guarani-miguel-hachen/

Source: http://cocinatipicaparaguaya.blogspot.com.ar/2010/04/jopara.html
Source: http://es.slideshare.net/crisalca08/recetas-de-comidas-guaranes-presentation-794843
Source: http://puebloguarani.blogspot.com.ar/2013/11/la-alimentacion-de-los-guaranies.html
Source: http://www.paginapopular.net/receta-para-hacer-reviro/
Source: https://cookpad.com/ar/recetas/96570-kiveve-o-andai-kamby
Source: https://es.wikipedia.org/wiki/Guaran%C3%ADes

I want to dedicate this post to a friend sollastres excellent kitchen
@englishtchrivy

I hope tomorrow to enjoy another story of my Corrientes earth.

José Luis Fernández
Corrientes Argentina

                                     http://i.imgsafe.org/dd8bd8753d.gif

If you were to your liking, please help spread my channel, share on your channel, reesteemit.