- 1 ONION, CHOPPED
- 6 TABLESPOONS BUTTER
- 1 TABLESPOON SUGAR
- 1 KG BUTTERNUT SQUASH, PEELED AND CUBED
- ½ BUNCH SCALLION, CHOPPED
- SALT TO TASTE
Sauté the onion in the butter, until transparent. Add sugar, butternut squash, and stir. Pour in 1 cup of water and cook with the pot covered, without letting it stick into the pot. When tender, mash the squash with a spoon, season with salt, add scallions, and serve.
In detail: The name comes after kimbundu word kibebe, spoken in Angola. This recipe, with a texture that resembles one of a thick porridge, is made with butternut squash, known as jerimum in Northeastern Brazil. In Goiás, however, the word refers to cooked manioc.