The quibebe is a savory pumpkin purée used as a side dish for meat, and goes very well with “arroz e feijão”. Many claim that quibebe has an African origin because “kibebe” is a word from the Quibundo language but, as pumpkin is native to Central America and native Americans used it before the Portuguese arrival, quibebe is probably an afro-indigenous teamwork.
As an alternative to pumpkin purée you can cut the pumpkin into small cubes and cook it as directed until all the pieces are soft.
• 1 Kg pumpkin (I prefer using butternut squash)
• 1 onion chopped
• 1 garlic clove chopped
• 1 tablespoon olive oil
• chopped parsley
• black pepper
1. Peel the pumpkin (I prefer using butternut squash) and cut into small pieces: they cook faster.
2. Sauté chopped onion with garlic in the oil.
3. Add the pumpkin, a little water, cover and cook over low heat until softened. Stir occasionally and, if necessary, mash with a fork.
4. Add the chopped parsley at the end and cook for another few minutes.
5. Serve hot.
Posted on: 18 January 2012