Saporó is a thick broth made with minced meat, beans and rice, considered for its high protein and nutritive composition, as the "barracks food" (military barracks) par excellence in Paraguayan popular cuisine. < / p>
Like any dish of the so-called culinary anthropology of Paraguay, the "saporó" is rich in caloric values, for historical reasons fully and scientifically proven.
Name's originThe name "saporó", although it is essentially Guaranitic, has no etymological relationship with other words of the rich indigenous language that is, with constitutional rank, the official language of Paraguay.
Little, then, is what can be said of the term that designates the broth popularly called "saporó". Ingredients
For the preparation of a good "saporó" are necessary oil, meat, onion, tomato, locote, dry beans, rice and salt. Preparation
Heat the oil and brown the diced meat. The onion is added. Cover the pan and let it sauté ("sauté a food so that it is impregnated with the fat and the ingredients with which it is spiced") a few minutes. The preparation is primed with plenty of boiling water.
It is then when the bean is added, which was previously soaked the night before cooking, and salt is added.
The broth is boiled until the bean is tender and then the rice is added. Let it boil for 15 more minutes and remove the broth from the heat and serve it hot. Interesting data
According to some scholars of the social history of Paraguay, all the Paraguayan popular gastronomy that solidifies as a small family industry after the War of Paraguay against the Triple Alliance (Argentina, Brazil and Uruguay, between 1864 and 1870), is very forceful in caloric content because the situation that happened in the country after the genocide that meant that great war conflict made food scarce, for which reason all Paraguayan cuisine has high protein content due to the fact that daily meals were scarce. < / p> Bibliography
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