Quibebe (Pumpkin Purée)

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
  • • salt
  • • black pepper

Preparation method

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
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