Kivevé
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Side Dish
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Cuisine
Paraguayan
Kivevé
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Kivevé is a Paraguayan speciality made with andai (Paraguayan squash), maize flour and queso paraguai. It is a semi-sweet creamy pumpkin based dish, which has a texture and consistency in between that of a soup and purée, similar to polenta.
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Ingredients
- 1 lb pumpkin
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons margarine
- 2 cups maize flour (extra fine cornmeal)
- 3 oz. queso paraguay (Paraguayan cheese), grated
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Instructions
- Peel and remove the seeds from the pumpkin.
- Cut into pieces and boil in the water, salt and sugar until tender.
- Drain the pumpkin and purée. Reserve the cooking water.
- Pour all the pumpkin purée into the cooking water.
- Cook for one minute, stirring constantly.
- Add margarine and maize flour and mix well.
- Add cheese, mix well and remove from heat.
Notes
- Always add maize flour in batches and stir continuously while adding. Maize flour has a tendency to form lumps and adding the flour in batches and stirring continuously prevents it.
- If the kivevé thickens, add lukewarm water to dilute it. Do not add cold water as it might lump.
- Queso panela or queso blanco is the best substitute for queso paraguay. You can also use any kind of fresh cheese - farmer's cheese or cottage cheese or ricotta.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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