Also spelled quibebé, kivevé is a squash and cornmeal purée made in parts of Argentina, Brazil, and Paraguay. The name is derived from the Guaraní term for a reddish color, which refers to the hue of the dish’s star ingredient, andaí. A hard winter squash with deep orange flesh, andaí is a genetic cousin to butternut and calabaza, either of which may be used in its place.
