Payaguá Mascada
Payaguá Mascada (pah-yah-GWAH mahs-KAH-dah)
Cassava Meat Patties
Crispy fried patties of mashed cassava filled with seasoned ground beef, onion, and spices — a popular Paraguayan street food with Guarani roots.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: parsley
Accompaniments: salsa criolla, lime wedges
Instructions
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1
Boil cassava until very tender, about 25 min. Drain and mash until smooth, removing any fibrous core.
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2
Sauté onion, garlic, and bell pepper. Add ground beef, cumin, salt, pepper. Cook until beef is done. Add parsley. Let cool.
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3
Take a portion of mashed cassava, flatten in your palm, place a spoonful of meat filling in the center.
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4
Fold cassava around the filling and shape into a flat oval patty.
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5
Fry in hot oil until golden and crispy on both sides, about 3-4 min per side.
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6
Drain on paper towels. Serve hot.
Did You Know?
These patties are named after the Payaguá people, a warrior river nation who once dominated the Paraguay River and were legendary for their fierce independence.
Chef's Notes
Equipment Tips
- pot
- skillet
- frying pan
Garnishing
parsley
Accompaniments
salsa criolla, lime wedges
The Story Behind Payaguá Mascada
Payaguá mascada honors the Payaguá indigenous people who inhabited the banks of the Paraguay River. The cassava-based patty reflects the Guarani mastery of mandioca processing, while the beef filling came with Spanish cattle ranching. These crispy, portable patties became one of Paraguay's most popular street foods, sold at markets and bus stations throughout the country.
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