quibebé
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thumb|300px|right|Kiveve is a creamy traditional dish of Paraguay and the North-East of Argentina that is made with a pumpkin with deep orange flesh and sweet taste, milk, sugar, corn flour, and fresh cheese, and may be served as a dessert, as a breakfast, or as a sweet snack during the afternoon.
Key facts
- Prepared food.name
- Quibebe
- Prepared food.country
- Paraguay
- Prepared food.type
- Purée
- Prepared food.main_ingredient
- winter squash
via Wikipedia infobox
Wikidata facts
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- Calabaza Cucurbita moschata "anday" (Paraguay) y kivevé - cropped.jpg
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- Commons category
- Quibebé
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Article
5 sectionsContents
- Ingredients and preparation
- Origin of the name
- See also
- Notes
- References
thumb|300px|right|Kiveve is a creamy traditional dish of Paraguay and the North-East of Argentina that is made with a pumpkin with deep orange flesh and sweet taste, milk, sugar, corn flour, and fresh cheese, and may be served as a dessert, as a breakfast, or as a sweet snack during the afternoon.
' (, Argentina, Bolivia, Paraguay, and Uruguay), (Paraguay, pronounced the same), or ' (, 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.