Brazilian recipe
Pumpkin Stuffed with Creamy Chicken (Frango na moranga)
Frango na moranga is a classic Brazilian dish that pairs the subtle sweetness of roasted pumpkin with a rich, spiced, and velvety chicken filling.
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Ingredients
1 medium squash (pumpkin), washed
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning
200g requeijão (cream cheese/spreadable cheese)
1kg chicken, cubed
1 pinch black pepper
2 tbsp lime juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili, chopped
2 vegetable stock cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning
200g requeijão (cream cheese/spreadable cheese)
1kg chicken, cubed
1 pinch black pepper
2 tbsp lime juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili, chopped
2 vegetable stock cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
Where to find ingredients
You can find fresh produce like pumpkins and herbs at local markets such as Serrekunda Market. For items like requeijão or coconut milk, visit larger supermarkets in the Greater Banjul Area, specifically in the imported goods or dairy aisles. Substitutes for requeijão include high-quality plain cream cheese or a thick, unsweetened spreadable cheese.
Preparation method
- Wrap the entire squash in aluminium foil.
- Place in a roasting tin and bake in a preheated oven at 180ºC for approximately 1 hour and 30 minutes, or until the flesh is tender.
- Remove from the oven and carefully discard the foil.
- Cut a lid into the top of the squash.
- Scoop out all the seeds using a spoon.
- Brush the outer skin of the squash with 1 tablespoon of oil.
- Spread a mixture of the vegetable seasoning and the requeijão inside the cavity of the squash.
- Keep the squash warm.
- In a mixing bowl, season the cubed chicken with black pepper and lime juice.
- Set aside to marinate briefly.
- Heat the remaining oil in a large pan and sauté the onion and garlic until fragrant.
- Add the seasoned chicken cubes to the pan.
- Sauté for about 10 minutes until the meat is cooked through and tender.
- Stir in the chopped tomatoes, red chili, and the vegetable stock cubes.
- Pour in the flour previously dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the stock cubes have fully dissolved.
- Remove from the heat.
- Gently fold in the table cream, chives, and parsley.
- Mix well and fill the prepared squash cavity with the creamy chicken mixture.
- Place in the oven for a few minutes to brown slightly if you prefer a golden finish.
Observations
This recipe is perfect for special gatherings, as serving the chicken directly inside the pumpkin ensures both a stunning presentation and an unforgettable depth of flavour. The combination of creamy textures and the delicate taste of the squash creates a balanced meal that is deeply comforting.
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