Brazilian recipe
Carne-seca na Moranga: Creamy Stuffed Pumpkin Recipe (Carne seca na moranga: receita e saborosa com recheio)
Discover how to make Carne-seca na Moranga, a classic Brazilian dish featuring tender shredded beef in a creamy sauce, served inside a roasted pumpkin.
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Ingredients
1 kg of carne-seca, cooked, shredded, and trimmed of fat
2 cloves of garlic, minced
1 box (200g) of table cream
Salt and black pepper to taste
1 box of tomato purée
1 medium pumpkin (moranga), cleaned and deseeded
1 cup of creamy requeijão
Fresh green herbs (cheiro-verde) to taste
4 tablespoons of extra virgin olive oil
1 onion, grated
2 cloves of garlic, minced
1 box (200g) of table cream
Salt and black pepper to taste
1 box of tomato purée
1 medium pumpkin (moranga), cleaned and deseeded
1 cup of creamy requeijão
Fresh green herbs (cheiro-verde) to taste
4 tablespoons of extra virgin olive oil
1 onion, grated
Where to find ingredients
Find carne-seca and requeijão at specialty Latin American grocers or select international aisles in major supermarkets. The pumpkin (moranga or Caribbean pumpkin/pumpkin varieties) can be found in the fresh produce section of local markets or neighborhood grocery stores.
Preparation method
- Slice off the top of the pumpkin to create a lid and scoop out the seeds with a large spoon.
- Wash the pumpkin and the lid thoroughly.
- Fill a large pot with water and bring it to a boil.
- Place the pumpkin upside down over the pot to steam until it softens, which should take about 30 minutes.
- Steam the lid separately until it is also tender.
- Carefully remove the pumpkin from the steam and let it cool slightly.
- Set the pumpkin aside.
- In a pan, heat the olive oil and sauté the garlic and onion until golden and fragrant.
- Stir in the tomato purée, salt, pepper, and fresh herbs.
- Mix well and add the shredded carne-seca to the pan.
- Cook for a few minutes to allow the flavors to meld together.
- Add the table cream and half of the requeijão to the pan.
- Stir until you have a creamy and well-combined filling.
- Carefully spread the remaining half of the requeijão along the inside walls of the pumpkin.
- Fill the pumpkin cavity with the carne-seca and sauce mixture.
- Garnish the top with fresh green herbs.
- Place the stuffed pumpkin in an oven preheated to 180°C for about 20 minutes, or until it is piping hot and slightly golden on top.
- Serve immediately, preferably with a side of white rice or a fresh green salad.
Observations
Carne-seca na Moranga is a traditional Brazilian delicacy that beautifully balances the natural sweetness of pumpkin with the savory, bold notes of sun-dried beef. This dish is perfect for those who want a show-stopping meal that remains approachable to prepare. The method involves steaming the pumpkin until tender, crafting a rich and flavorful filling, and then finishing it in the oven. It is a hearty and visually impressive centerpiece, ideal for family gatherings or special weekend dinners, offering a comforting texture and depth of flavor that is truly unique.
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