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+ servings
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
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.
Course: Side Dish
Cuisine: Paraguayan, Vegetarian
Servings: 4 people
Author: Nisha Ramesh
  • 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
  1. Peel and remove the seeds from the pumpkin.
  2. Cut into pieces and boil in the water, salt and sugar until tender.
  3. Drain the pumpkin and purée. Reserve the cooking water.
  4. Pour all the pumpkin purée into the cooking water.
  5. Cook for one minute, stirring constantly.
  6. Add margarine and maize flour and mix well.
  7. Add cheese, mix well and remove from heat.
Recipe 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.