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Modern Paraguayan cuisine has its roots from the Europeans. While in Asia rice is the staple, here in Paraguay (and in the rest of the Americas) cassave and corn are.
Because of this, it is not surprising to find out that most dishes in Paraguay have cassava or corn as an ingredient. It is also not surprising that Paraguayans have derived some form of starches from this two ingredients such as faria, typyraty and almidin. Read more about Paraguayan cuisine here.
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