Brazilian recipe
Carne seca na moranga: A Savory Stuffed Pumpkin (Carne seca na moranga)
Master the art of making this iconic Brazilian dish featuring tender shredded beef served inside a succulent, golden pumpkin with a rich, velvety filling.
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Ingredients
1 kg of carne seca, cooked, shredded, and excess fat removed
2 garlic cloves, minced
200g of table cream (creme de leite)
Salt and black pepper to taste
200g of tomato purée
1 medium pumpkin (moranga), cleaned and deseeded
200g of requeijão
Fresh herbs (cheiro-verde) to taste
4 tablespoons of extra virgin olive oil
1 onion, grated
2 garlic cloves, minced
200g of table cream (creme de leite)
Salt and black pepper to taste
200g of tomato purée
1 medium pumpkin (moranga), cleaned and deseeded
200g of requeijão
Fresh herbs (cheiro-verde) to taste
4 tablespoons of extra virgin olive oil
1 onion, grated
Where to find ingredients
You can find carne seca and requeijão at specialty Latin American grocers or local Caribbean markets that stock South American imports. The fresh pumpkin (often sold as Kabocha or West Indian pumpkin) and herbs are readily available at any local Barbadian supermarket or farmers' market. As a substitute for requeijão, you may use a high-quality cream cheese mixed with a splash of heavy cream to mimic the desired consistency.
Preparation method
- Cut a small lid from the top of the pumpkin and use a large spoon to scrape out all the seeds and fibers
- Thoroughly rinse the inside and outside of the pumpkin and its lid
- Bring a large pot of water to a rolling boil
- Place the pumpkin upside down over the pot, ensuring it does not touch the water, and steam until just tender, approximately 30 minutes
- Steam the lid alongside or immediately after for the same duration
- Carefully remove the pumpkin from the steamer and set aside to cool slightly
- Reserve the prepared shell for stuffing
- In a large skillet, heat the olive oil and sauté the garlic and onion until fragrant and golden
- Stir in the tomato purée, salt, pepper, and fresh herbs
- Mix well and add the shredded carne seca
- Simmer for a few minutes to ensure the flavors meld together perfectly
- Stir in the table cream and half of the requeijão
- Continue stirring until you achieve a smooth, rich, and cohesive filling
- Gently spread the remaining half of the requeijão along the interior walls of the pumpkin
- Carefully fill the pumpkin with the warm meat and sauce mixture
- Garnish the top with an extra sprinkle of fresh herbs
- Place the stuffed pumpkin into a preheated oven at 180°C for about 20 minutes, or until the filling is piping hot and slightly golden on top
- Serve immediately, preferably alongside white rice or a crisp side salad
Observations
Carne seca na moranga is a traditional Brazilian delicacy that beautifully balances the natural sweetness of roasted pumpkin with the bold, savory depth of seasoned, shredded beef. This dish is perfect for those who want a show-stopping meal that remains surprisingly straightforward to prepare. The process involves steaming the pumpkin until tender, creating a robust, flavorful meat filling, and combining it with a luxurious base to achieve its signature texture. Whether you are hosting a family gathering or planning a special weekend dinner, this stuffed pumpkin provides a heartwarming, satisfying experience that highlights the best of home-cooked comfort food.
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