A favorite dish in Paraguay and is know by another name quibebé in Guarani. As Paraguay is a dual language country many foods are popularly know by both names. This dish is also widely consumed in Argentina and Brazil. Kivevé means red and this dish sports a deep orange color derived from the pumpkin that is in it.
1 lb pumpkin
1 cup water
2 Tbs sugar
1 tsp salt
3 Tbs butter
2 cups maiz flour (extra fine cornmeal)
3 oz. Queso paraguayan grated. (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. )
Cut and peel pumpkin. Cut into small chunks and boil with the sugar and salt until tender.
Remove pumpkin and puree while keeping the water (you can use canned pumpkin but do NOT use pumpkin pie mix)
Pour the Pumpkin puree into the cooking water
Cook for 1 minute stirring constantly
Add butter and maiz flour in small batches stirring constantly if you add it all at once it will form lumps
Add cheese, mix well and remove from heat.
If the kiveve thickens add luke warm water to think it down a bit. Cold water will cause it to form lumps.