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This comforting side dish has the texture of thick, creamy polenta. Corn is a mainstay in the Paraguayan diet and is even used in desserts. Because it has both sweet and savory ingredients, this is often served alongside meats or as a dessert. The word kivevé means “reddish” in the native Guarani language. The traditional pumpkin used in this dish is the deep-orange-colored andaí, hence the name.
Original reipce makes 2 dozen Change Servings
PLACE squash in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 30 to 35 minutes or until tender; drain. Place back in saucepan. Mash with a potato masher. Stir in sugar and salt.
MEANWHILE, HEAT vegetable oil in medium skillet over medium-high heat. Add onion, stirring occasionally, for 4 to 5 minutes or until onion is soft and golden.
STIR onions into squash mixture. Add evaporated milk. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Reduce heat to medium-low. Gradually stir in corn meal. Continue cooking for 5 minutes or until thickened. Cover saucepan; cook, stirring occasionally, for an additional 5 minutes. Remove from heat. Stir in cheese until blended. Serve immediately.
|Calories from Fat||40|
|Total Fat 4.5g||7%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 2g||8%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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