A creamy, golden pudding of andai squash cooked with corn flour, milk, and cheese, sweetened with sugar — a uniquely Paraguayan side dish that straddles sweet and savory.
Instructions
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1
Boil squash until very tender, about 20 min. Drain and mash until smooth.
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2
Mix corn flour with milk to make a slurry.
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3
Combine mashed squash with the corn flour mixture in a large pot over medium heat.
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4
Stir continuously as the mixture thickens, about 10 min. Add sugar, butter, and salt.
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5
When thick and pulling away from the sides, remove from heat. Stir in grated cheese.
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6
Serve warm as a side dish.
Did You Know?
Kivevé is one of the few dishes in the world that is simultaneously considered a side dish, a dessert, and a comfort food depending on how sweet it is made.
The Story Behind Kivevé
Kivevé comes from the Guarani tradition of cooking squash (andai) in various forms. The name itself is Guarani, and the dish predates European contact, though cheese and milk were later additions. It exemplifies the Paraguayan tendency to blur the line between sweet and savory — some families make it sweeter as a dessert, others keep it savory as a side for grilled meats.
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