Quibebé
semi-sweet winter squash stew
Quibebé ([kiβeˈβe], Argentina, Bolivia, Paraguay, and Uruguay), kiveve (Paraguay, pronounced the same), or quibebe ([ki'bɛbi], Brazil) is a popular dish of semi-sweet winter squash stew or purée in Paraguayan, Northeastern Brazilian, and the North-Eastern Argentina gastronomies. It has a doughy texture and is of creamy consistency. Its taste is very pleasant and the primary ingredient is a pumpkin fruit that is called by the guarani name, "andaí" or "zapallo anco" of Cucurbita moschata. The fruit is a squash that may be elongated or spherical, and its exterior color ranges from green to orange, to reddish. The pulp is orange color (a color that in Guarany would be called "reddish", the translation of the term Kiveve), compact, of firm texture, and has a sweet flavor.
Till the second part of the 19th century, it was very usual in the city of Buenos Aires and its area of influence.
The origin of "kiveve" is located in Guaraní-Jesuit Missions.
Ingredients and preparation
Traditional "kiveve" is made using the following ingredients: a pumpkin or "andai" with a deep orange flesh and sweet flavor, cooked and pureed; sugar, a kind of cornmeal with a consistency between corn starch and corn flour (harina de maíz), and fresh cheese. It is served mildly warm or already cool in a bowl, each commensal pours in milk to taste.
The pumpkin is peeled, cubed and boiled in water.
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This entry incorporates text from “Quibebé” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.