About the dish
Mate is an infusion of dried, chopped leaves of the yerba mate holly, known for centuries to the Guaraní people. The leaves fill a gourd or cup (also called a mate), are steeped in hot but not boiling water and sipped through a metal straw with a filter, the bombilla. One person, the cebador, prepares it and tops up the water, while the gourd moves around the circle; each person drinks it dry and hands it back. The brew is bitter, herbal and contains caffeine, so it is drunk all day, often without sugar, though some sweeten it or add citrus peel and herbs. In Argentina, Uruguay, Paraguay and southern Brazil mate is a daily ritual and a symbol of hospitality.
Main ingredients
- yerba mate
- hot water
- gourd and bombilla
Argentina: It is drunk at home, at work and in the park; passing one gourd around the circle is a gesture of friendship.
Brazil: In southern Brazil it is called chimarrão; the yerba is finely ground and bright green and the gourd (cuia) large.
Paraguay: In Paraguay tereré is just as important – yerba steeped in iced water or juice, often with medicinal herbs (yuyos).
Uruguay: Uruguayans carry a flask and gourd with them all day; mate is mostly drunk bitter.
More: Wikipedia (pl) Wikipedia (en)
