Brazilian recipe
Carne-seca na moranga: a classic savoury pumpkin bake (Carne seca na moranga)
Discover how to prepare this iconic Brazilian dish featuring tender shredded beef served inside a roasted pumpkin with a rich, creamy filling.
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Ingredients
1 kg carne-seca, cooked, shredded and trimmed of fat
2 cloves garlic, minced
200 g thickened cream
Salt and black pepper to taste
200 g tomato purée
1 medium pumpkin (moranga or Kent/Butternut as local substitutes), cleaned and seeded
200 g requeijão cremoso
Chopped fresh parsley and spring onion (cheiro-verde) to taste
4 tablespoons extra virgin olive oil
1 onion, grated
2 cloves garlic, minced
200 g thickened cream
Salt and black pepper to taste
200 g tomato purée
1 medium pumpkin (moranga or Kent/Butternut as local substitutes), cleaned and seeded
200 g requeijão cremoso
Chopped fresh parsley and spring onion (cheiro-verde) to taste
4 tablespoons extra virgin olive oil
1 onion, grated
Where to find ingredients
You can find these ingredients at local greengrocers and supermarkets. For carne-seca and requeijão cremoso, check the international aisle or visit specialist Brazilian grocers. As a substitute for moranga, a Kent or Jap pumpkin works well, while cream cheese can be used if requeijão is unavailable.
Preparation method
- Cut a small lid from the top of the pumpkin and carefully remove all seeds using a spoon.
- Wash the pumpkin and the lid thoroughly.
- Fill a large pot with enough water to create steam and bring to a boil.
- Place the pumpkin upside down over the pot, ensuring it does not touch the water, and steam for approximately 30 minutes until tender.
- Steam the lid separately until it is also soft.
- Carefully remove the pumpkin from the steam and allow it to cool slightly.
- Set the pumpkin aside.
- In a large pan, heat the olive oil and sauté the garlic and onion until golden and fragrant.
- Stir in the tomato purée, salt, pepper, and the fresh herbs.
- Mix well and add the shredded carne-seca.
- Cook for a few minutes to allow the flavours to develop and meld.
- Stir in the thickened cream and half of the requeijão cremoso.
- Mix until you achieve a smooth and creamy consistency.
- Carefully coat the inside of the reserved pumpkin with the remaining requeijão cremoso.
- Spoon the beef and sauce mixture into the pumpkin.
- Garnish with extra fresh herbs on top.
- Place the stuffed pumpkin into a preheated oven at 180°C for about 20 minutes, or until well-heated and lightly gratinated.
- Serve immediately alongside plain white rice or a fresh salad.
Observations
Carne-seca na moranga is a classic Brazilian dish that perfectly balances the natural sweetness of pumpkin with the bold, savoury profile of slow-cooked, shredded beef. This comforting meal is highly regarded for its luscious, creamy texture achieved through a simple blend of quality ingredients. The preparation method involves steaming the whole pumpkin until tender, creating a well-seasoned, savoury beef filling, and finally baking the ensemble until it is piping hot and slightly golden. This dish is an excellent choice for family gatherings or special weekend lunches, offering a harmonious contrast of flavours that is sure to impress.
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