Brazilian recipe
Carne seca na moranga: creamy stuffed pumpkin recipe (Carne seca na moranga: receita e saborosa com recheio)
Discover how to prepare carne seca na moranga, a traditional Brazilian dish featuring a succulent, creamy filling served inside a roasted pumpkin.
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Ingredients
1 kilogram dried salted beef, cooked, shredded and trimmed of fat
2 cloves garlic, minced
200 grams heavy cream
Salt and black pepper to taste
200 grams tomato purée
1 medium pumpkin, cleaned and seeded
200 grams creamy requeijão
Fresh parsley and scallions to taste
4 tablespoons extra virgin olive oil
1 onion, grated
2 cloves garlic, minced
200 grams heavy cream
Salt and black pepper to taste
200 grams tomato purée
1 medium pumpkin, cleaned and seeded
200 grams creamy requeijão
Fresh parsley and scallions to taste
4 tablespoons extra virgin olive oil
1 onion, grated
Where to find ingredients
You can find cured, shredded beef (carne seca) and Brazilian-style creamy requeijão at specialty Latin American markets or international grocery stores. The pumpkin, fresh herbs, and pantry staples can be purchased at any local supermarket produce and dry goods sections.
Preparation method
- Cut a small lid from the top of the pumpkin and scoop out all the seeds using a spoon
- Thoroughly wash the pumpkin and its lid
- Bring a large pot of water to a rolling boil
- Place the pumpkin upside down over the steam of the pot, ensuring it does not touch the water, and steam until tender, about 30 minutes
- Steam the pumpkin lid using the same method until softened
- Remove the pumpkin from the steam and let it cool slightly
- Set the pumpkin aside
- In a large skillet, heat the olive oil and sauté the garlic and onion until golden and fragrant
- Stir in the tomato purée, salt, pepper, and the fresh parsley and scallions
- Combine well and add the shredded carne seca
- Simmer for a few minutes to allow the flavors to meld
- Fold in the heavy cream and half of the creamy requeijão
- Stir until you have a thick, creamy, and uniform filling
- Carefully spread the remaining half of the requeijão along the interior walls of the prepared pumpkin
- Fill the pumpkin cavity with the meat and sauce mixture
- Garnish the top with fresh parsley and scallions
- Place the stuffed pumpkin in a preheated oven at 180°C for about 20 minutes, or until it is thoroughly heated and lightly browned on top
- Serve immediately, preferably with a side of white rice or a fresh salad
Observations
Carne seca na moranga is a hallmark of Brazilian cuisine, perfectly balancing the natural sweetness of the pumpkin with the bold, savory notes of shredded, cured beef. This dish is celebrated for its deep, comforting flavors and its impressive presentation, making it an excellent choice for family gatherings or special dinners. The method involves steaming the pumpkin until tender, creating a robust, seasoned meat filling enriched with cream and cheese, and finishing it in the oven to marry all the flavors together. It is a hearty, practical, and truly distinctive meal that brings the warmth of home-style cooking to the table.
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