Brazilian recipe
Carne-seca na moranga: a creamy and savoury stuffed pumpkin recipe (Carne seca na moranga)
Master the art of making this iconic Brazilian dish featuring tender shredded beef served inside a roasted pumpkin shell with a rich, velvety filling.
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Ingredients
1 kg carne seca, cooked, shredded, and trimmed of excess fat
2 garlic cloves, minced
200 ml cream (creme de leite)
Salt and black pepper to taste
200 g tomato purée (polpa de tomate)
1 medium-sized pumpkin (moranga), cleaned and deseeded
200 g creamy processed cheese (requeijão cremoso)
Fresh parsley and spring onions (cheiro-verde) to taste
4 tbsp olive oil
1 onion, grated
2 garlic cloves, minced
200 ml cream (creme de leite)
Salt and black pepper to taste
200 g tomato purée (polpa de tomate)
1 medium-sized pumpkin (moranga), cleaned and deseeded
200 g creamy processed cheese (requeijão cremoso)
Fresh parsley and spring onions (cheiro-verde) to taste
4 tbsp olive oil
1 onion, grated
Where to find ingredients
You can source your ingredients at local Botswana supermarkets for pantry staples and dairy. For the carne seca, which is a Brazilian cured beef, you may need to source it from specialty international butchers or use a high-quality air-dried salted beef as a substitute if unavailable. Requeijão cremoso is a unique Brazilian spreadable cheese; if not found, a thick, mild cream cheese or a mix of mascarpone and ricotta can serve as a substitute.
Preparation method
- Carefully slice off the top of the pumpkin to create a lid and scoop out all the seeds with a sturdy spoon.
- Thoroughly rinse the interior and exterior of the pumpkin and its lid.
- Fill a large pot with water and bring it to a rolling 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 pumpkin lid using the same method until softened.
- Remove the pumpkin from the steam and allow it to cool down slightly.
- Set the pumpkin aside.
- In a large pan, heat the olive oil over medium heat and sauté the garlic and onion until golden and fragrant.
- Stir in the tomato purée, salt, pepper, and the chopped cheiro-verde.
- Mix well and add the prepared shredded carne seca to the pan.
- Cook for a few minutes, allowing the meat to absorb the flavours of the seasoning.
- Stir in the cream and half of the portion of requeijão cremoso.
- Continue to stir until the mixture achieves a smooth, creamy consistency.
- Gently spread the remaining half of the requeijão cremoso along the interior walls of the steamed pumpkin.
- Fill the pumpkin cavity generously with the prepared meat and sauce mixture.
- Garnish the top with fresh, chopped cheiro-verde.
- Place the stuffed pumpkin in a preheated oven at 180°C for about 20 minutes, or until the contents are piping hot and slightly gratinated.
- Serve immediately, preferably alongside steamed white rice or a crisp green salad.
Observations
Carne-seca na moranga is a classic Brazilian delicacy that beautifully balances the natural sweetness of roasted squash with the bold, salty depth of cured beef. This approachable dish is highly prized for its decadent texture, achieved by blending the beef with a creamy sauce. The process involves steaming the pumpkin until tender, preparing a flavourful meat filling, and finishing it in the oven to achieve the perfect melding of textures. It is an ideal centrepiece for a family feast or a special gathering, guaranteed to impress with its inviting presentation and complex flavour profile.
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