Quibebé

( , 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. 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.

( , 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. 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.

Text derived from https://en.wikipedia.org/w/index.php?oldid=1275600786 under CC BY-SA 4.0; modifications have been made.