RoRo · CC0Kiveve
kiveve («rojizo»)
An orange cream of andai squash with cornmeal, milk and cheese, sweet and savory at once.
What it is
Andai, a local heirloom squash, is boiled, mashed or blended, and cooked with milk, sugar and cornmeal sprinkled in until thick; crumbled queso Paraguay goes in at the end and melts into strings. Its sweet-and-savory flavor puzzles at first and then wins you over. It is eaten as a dessert or a side, and there is also a dark kiveve made with cane molasses.
Ingredients
History
Its name is a Guaraní word for reddish, after the orange hue of the andai; the same word is used for redheads. It appears in the classic cookbooks of Paraguayan cuisine, such as “Tembi'u Paraguay” by Josefina Velilla de Aquino.
Did you know…?
Kiveve is also what Paraguayans call a redhead: the dish and the nickname share the color of the andai.
When
Home-style lunch or dessert, year-round.
Where
Traditional restaurants and family homes.
Researched and reviewed in September 2026 with 2 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.