Store

Yerba Mate and Cocido

Ka’a

Specialised

Ilex paraguariensis is native to the Paraná basin and its use is Guaraní; the JESUIT missions worked out how to germinate it and made it a cultivated crop and an export, which is why it is grown at all rather than only gathered. Modern cultivation is in Itapúa, Alto Paraná and Canindeyú. COCIDO is the breakfast form and is not tea: yerba and SUGAR are burned together over the fire until the sugar caramelises onto the leaf, then water or milk is poured on — cocido quemado. Also mate hot in winter.

Atlas — where and when

Where in the world

Communities and languages

Languages: Paraguayan Guarani

What is recorded

  • Jesuit missions work out how to germinate Ilex paraguariensis, turning yerba mate from a gathered forest product into a cultivated crop and an export. documented

Related foodways

This foodway relates to

  • related to Mate and Yerba Mate documented

    The Jesuit missions made yerba a cultivated crop; Argentina now grows most of the world supply.

Recipes

No recipes are filed under this cuisine yet.