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- El kivevé o quibebé (en guaraní: kiveve) es un postre tradicional de la gastronomía de Paraguay y del noreste argentinos. similar a una gacha que tiene como base a un tipo de calabaza tradicional llamado «andaí». Hasta pasado la primera mitad de siglo XIX, en Buenos Aires y su zona de influencia era común el kivevé. Kivevé es un término guaraní para designar al color «rojizo», del cual toma el nombre este plato a partir de la asociación con el color naranja del «andaí». De esta manera se designa a las personas pelirrojas igualmente. (es)
- Quibebé ([kibe'be], Argentina, Bolivia, Paraguay, and Uruguay), kivevé ([kibe'be], Paraguay), 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, the was very usual in the City of Buenos Aires and its area of influence. The origin of "kiveve" is located in Guaraní-Jesuit Missions. (en)
- Quibebe é um prato de origem africana, típico da culinária brasileira. É um purê de abóbora que acompanha, geralmente, carne, frango ou peixe. (pt)
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- Kiveve served in a bowl with milk. (en)
- Smashing cubes in the pot. (en)
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- Kiveve in a bowl with milk. (en)
- Smashing cubes in the pot. (en)
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- Cucurbita maxima Zapallo Plomo semillería Costanzi - 2014 04 02 - Squash M preparing "Quibebé" 2.JPG (en)
- Cucurbita maxima Zapallo Plomo semillería Costanzi - 2014 04 02 - Squash M preparing "Quibebé" 1 smashing cubes in the pot.JPG (en)
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- El kivevé o quibebé (en guaraní: kiveve) es un postre tradicional de la gastronomía de Paraguay y del noreste argentinos. similar a una gacha que tiene como base a un tipo de calabaza tradicional llamado «andaí». Hasta pasado la primera mitad de siglo XIX, en Buenos Aires y su zona de influencia era común el kivevé. Kivevé es un término guaraní para designar al color «rojizo», del cual toma el nombre este plato a partir de la asociación con el color naranja del «andaí». De esta manera se designa a las personas pelirrojas igualmente. (es)
- Quibebe é um prato de origem africana, típico da culinária brasileira. É um purê de abóbora que acompanha, geralmente, carne, frango ou peixe. (pt)
- Quibebé ([kibe'be], Argentina, Bolivia, Paraguay, and Uruguay), kivevé ([kibe'be], Paraguay), 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. (en)
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- Kivevé (es)
- Quibebé (en)
- Quibebe (pt)
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