This thing you’re looking at is what we know as Paraguayan Soup.
“Soup”? you say But this thing doesn’t look as soup! It’s solid!
Yeah, that’s what a lot of people thinks, you’re not the only one that would be surprised.
To understand why it’s called like that, we have to go back to XIX century.
A story of the origin of the dish involves Don Carlos Antonio López (the founder of the Paraguayan state and president of the country between 1841 and 1862) and one of his cooks (called machú in the Guarani language). It is said that the great governor, a famously obese man, liked a white soup elaborated with milk, Paraguay cheese (fresh cheese), egg and corn flour. One day the machú mistakenly added too much corn flour to the mixture. Near noon, she found herself with two problems: first, the mixture was too thick for tykuetî; second, she didn’t have time to start over the process, or replace the favorite dish with another. So, showing off a decided attitude, a mix of fear and wit, she poured the mixture into an iron container and cooked it in the tatakua (“hole of fire”, a rustic Guarani oven made of clay and adobe), from which she obtained a “solid soup”. Don Carlos, after tasting it, found it very delicious and immediately named it “sopa paraguaya” (Paraguayan Soup).