Quibebe is a thick pumpkin soup from Brazil made with butternut squash and various spices. It is often served as a precursor to a larger entrée and has many variations in its preparation. The dish is influenced by African cuisine and is popular in the northeastern region of Brazil.
Quibebe is a squash-based pumpkin soup popular in Brazil. In its native country, the soup is often served as a precursor to a larger entrée. Butternut squash is the main ingredient in quibebe, and savory accompaniments such as onions and peppers are often added to the dish.
Unlike many other pumpkin soups, quibebe has a thick texture, more like a purée than a soup. The dish originated in northeastern Brazil, and like many recipes that have been around for centuries, there are many variations in its preparation. Brazilian families often have specialized recipes that have been passed down from generation to generation. Quibebe is always served hot.
The basis of all real quibebe is butternut squash. The pumpkin is peeled and cut into small squares. Cooks pressed for time can opt to purchase chopped squash in the produce section of most large grocery stores. The squash is then boiled on a stovetop in water until soft. It is mashed by hand or puréed and infused in a food processor to achieve a smooth consistency. Butternut squash, or another winter squash, can be used in place of butternut squash.
After the squash has been prepared, a number of other flavorings and spices are added. Garlic, olive oil, salt and pepper are common spices found in the dish. Some prefer a spicier dish and add red chili peppers to the mixture. Tomatoes and corn are also often found in quibabe to give the dish more greens and vary its texture. The ingredients are combined in a large saucepan before serving, and some reserve liquid may be added to reduce its texture.
Brazilian cuisine often varies by region, depending on the availability of crops in that particular part of the country. The ready availability of butternut squash in the northeastern part of the country has led to the popularity of quibebe. This section of Brazil enjoys a tropical climate, allowing for the growth of many different fruits and vegetables. The flavor of the dish is influenced by dishes found in Africa as well as many foods popular in the northeastern region of Brazil.
Other common foods found in Brazil’s northeastern region include a traditional dish made with white beans and rice, cashews, seafood, and special bread. Many fruits are grown and eaten in this area, including mangoes and papayas. Cashews are a local crop and are a common addition to many recipes. Quibebe is also often eaten in Argentina.
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