One of only two landlocked countries in S. America, Paraguay is called the "Corazón de América." Bordered by Argentina, Brazil and Bolivia, Paraguay's cuisine reflects this deep cultural fusion and is unusual in South American for its lack of seafood. Milanesas and empanadas from Argentina are popular, as well as guarana sodas from Brazil. Dishes such as sopa paraguay and chipa, however, set Paraguayan cuisine apart. As Paraguayans tend to skip breakfast, snack vendors line the streets selling versions of chipa for "merienda." Usually crescent shaped but nothing like a croissant, chipa is made from cornmeal, yucca and cheese or it can be served filled with shredded beef in the form of chipa so'o.
The Sopa is typically served with soups or stews and we felt it would make a hearty pairing with Slovak Goulash: http://worldcupfoodchallenge.blogspot.com/2010/06/day-10-slovakia-vs-paraguay-new-zealand.html