Brazilian recipe
Carne-seca na moranga: A creamy and savoury stuffed pumpkin dish (Carne seca na moranga)
Discover how to prepare Carne seca na moranga, a traditional Brazilian dish featuring a rich, creamy filling inside a tender roasted pumpkin.
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Ingredients
1 kg Carne seca, cooked, shredded and fat removed
2 cloves garlic, minced
200 g heavy cream
Salt and black pepper to taste
200 g tomato purée
1 medium-sized pumpkin, cleaned and deseeded
200 g Requeijão cremoso
Fresh coriander and parsley (cheiro-verde) to taste
4 tbsp olive oil
1 onion, grated
2 cloves garlic, minced
200 g heavy cream
Salt and black pepper to taste
200 g tomato purée
1 medium-sized pumpkin, cleaned and deseeded
200 g Requeijão cremoso
Fresh coriander and parsley (cheiro-verde) to taste
4 tbsp olive oil
1 onion, grated
Where to find ingredients
You can find pumpkins and fresh produce in local vegetable markets (sabzi mandi) or the produce section of supermarkets. Carne seca is a specific type of Brazilian salt-cured beef; if unavailable, a high-quality air-dried salted beef or bresaola can be used as a substitute. Requeijão cremoso is a unique Brazilian spreadable cheese; a mild, creamy processed cheese or a thick, spreadable cream cheese can serve as a suitable replacement.
Preparation method
- Cut a small lid from the top of the pumpkin and carefully remove all seeds with a spoon.
- Wash the pumpkin and its lid thoroughly.
- Pour water into a large pot and bring to a boil.
- Place the pumpkin upside down on a steaming rack above the boiling water and steam until tender, approximately 30 minutes.
- Steam the pumpkin lid using the same method.
- Remove the pumpkin from the steam and allow it to cool slightly.
- Set the pumpkin aside.
- In a pan, heat the olive oil and sauté the garlic and onion until golden brown.
- Add the tomato purée, salt, pepper, and cheiro-verde.
- Mix well and incorporate the shredded Carne seca.
- Cook for a few minutes to allow the flavors to develop.
- Stir in the heavy cream and half of the Requeijão cremoso.
- Mix until the filling is creamy and uniform.
- Carefully spread the remaining half of the Requeijão cremoso inside the prepared pumpkin.
- Fill the pumpkin with the beef and sauce mixture.
- Garnish the top with fresh cheiro-verde.
- Place the stuffed pumpkin in a preheated oven at 180°C for about 20 minutes, or until heated through and lightly browned.
- Serve immediately, accompanied by steamed white rice or a fresh salad.
Observations
Carne seca na moranga is a classic Brazilian specialty that balances the natural sweetness of pumpkin with the robust, salt-cured intensity of dried beef. This dish is favored for its impressive presentation and comforting, creamy filling, created with simple yet bold aromatics. The method involves steam-cooking the pumpkin until tender, preparing a seasoned beef reduction, and finally finishing the dish in the oven to meld the flavors together. It is an excellent centerpiece for family gatherings or special dinners, offering a harmonious blend of textures that is sure to delight any palate.
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