The kiveve is one of most appetizing dishes of the semi-sweet Paraguayan popular gastronomy; its taste is very pleasant and has as base for the preparation, the pumpkin, fruit that is called for the guarani name "andai", in Paraguay

Paraguay

Paraguay , officially the Republic of Paraguay , is a landlocked country in South America. It is bordered by Argentina to the south and southwest, Brazil to the east and northeast, and Bolivia to the northwest. Paraguay lies on both banks of the Paraguay River, which runs through the center of the...

.

It is a doughy and consistent cream.

As important part of the ancestral culinary art of Paraguay, it has, because of the nature of its ingredients, very high value in calories and proteins. This fact has historic nature and is scientifically refuted.

Origin of the name

The name "kiveve" comes from the Guaranitical term that designates a reddish color. Because the "andai", the main ingredient of the dessert, has a deep orange color, it was given the name "kiveve" (reddish).

In fact, in popular slang, the word "kiveve" is used to name redhead people.

Ingredients

A traditional "kiveve" is made using the following ingredients: pumpkin or "andai", water

Water

Water is a chemical substance with the chemical formula H2O. A water molecule contains one oxygen and two hydrogen atoms connected by covalent bonds. Water is a liquid at ambient conditions, but it often co-exists on Earth with its solid state, ice, and gaseous state . Water also exists in a...

, salt

Salt

In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

, oil

Oil

An oil is any substance that is liquid at ambient temperatures and does not mix with water but may mix with other oils and organic solvents. This general definition includes vegetable oils, volatile essential oils, petrochemical oils, and synthetic oils....

, onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

 (chopped very small), milk

Milk

Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...

, sugar

Sugar

Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...

, corn flour and fresh cheese.

Preparation

The pumpkin is pealed and boiled in water.

The onions browned in the oil.

The cooked pumpkin is liquefied in a blender machine and are added the milk, sugar, salt and corn flour, the last one has to be sifted over the others. When it is all mixed, this preparation is taken to the fire and cooked, always stirring the mixture, for about 10 minutes or until the corn flour is completely cooked. Finally chopped fresh cheese is added and it can be retrieve from the fire. This dish is served, mostly to accompany beef, roast, "asados" (the Paraguayan version of the American barbecue

Barbecue

Barbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...

), etc. Also, it be served alone, or even as a dessert. You can also fry them at 400* F. That will get them very hot and delicious.

Interesting facts

The "kiveve" used to be cooked in clay pots, and most people who have tried both ways of cooking, assure that the taste of the dessert made in them, was far more delicious.