Brazilian recipe
Stuffed pumpkin with sun-dried beef (Carne seca na moranga)
Discover how to prepare this classic Brazilian dish featuring a velvety filling inside a tender roasted pumpkin, a perfect centerpiece for special gatherings.
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Ingredients
1 kg sun-dried beef (carne seca), boiled, shredded, and excess fat removed
2 garlic cloves, minced
250 ml heavy cream
Salt and freshly cracked black pepper to taste
200 g tomato purée or passata
1 medium-sized pumpkin (moranga), cleaned with seeds removed
200 g requeijão cremoso
Fresh parsley and spring onions, finely chopped, to taste
4 tbsp extra virgin olive oil
1 onion, grated
2 garlic cloves, minced
250 ml heavy cream
Salt and freshly cracked black pepper to taste
200 g tomato purée or passata
1 medium-sized pumpkin (moranga), cleaned with seeds removed
200 g requeijão cremoso
Fresh parsley and spring onions, finely chopped, to taste
4 tbsp extra virgin olive oil
1 onion, grated
Where to find ingredients
You can find most ingredients at local supermarkets like Countdown, New World, or Pak'nSave. For authentic Brazilian items like carne seca and requeijão, check specialized Latin American grocers in major cities or online specialty importers. If you cannot find requeijão, a high-quality cream cheese or a thick béchamel sauce can be used as a substitute, though the texture and salt profile will differ from the original.
Preparation method
- Carefully cut a lid into the top of the pumpkin and use a large spoon to scrape out all the seeds and fibrous strands.
- Thoroughly wash the exterior of the pumpkin and the lid.
- Fill a large pot with water and bring it to a boil.
- Place the pumpkin upside down over the steaming water, ensuring it does not touch the liquid, and steam until tender, which should take about 30 minutes.
- Steam the pumpkin lid using the same method until softened.
- Remove the pumpkin from the steam carefully and allow it to cool slightly.
- Set the pumpkin aside while you prepare the filling.
- In a large frying pan, heat the olive oil over medium heat and sauté the garlic and onion until they are golden and fragrant.
- Stir in the tomato purée, salt, pepper, and the chopped fresh herbs.
- Mix well before folding in the shredded sun-dried beef.
- Simmer for a few minutes to allow the flavors to fully meld together.
- Add the heavy cream and half of the requeijão cremoso to the pan.
- Stir continuously until you have a thick, smooth, and creamy filling.
- Gently spread the remaining half of the requeijão cremoso along the interior walls of the pumpkin.
- Spoon the prepared beef and tomato mixture into the pumpkin until it is full.
- Garnish the top with an extra sprinkle of fresh herbs.
- Place the stuffed pumpkin into a preheated oven at 180°C for approximately 20 minutes, or until the contents are piping hot and slightly golden on top.
- Serve immediately, ideally paired with steamed white rice or a crisp green salad.
Observations
Carne seca na moranga is a traditional Brazilian delicacy that beautifully balances the natural sweetness of roasted pumpkin with the bold, savory depth of shredded cured beef. This dish is ideal for those looking to bring a touch of authentic rustic flair to their table, featuring a rich, creamy filling made from simple yet punchy ingredients. The preparation method involves steaming the whole pumpkin until tender, creating a robust, herb-infused meat sauce, and then finishing it in the oven to marry all the flavors together. It is an impressive showstopper for family dinners or celebrations, offering a comforting flavor profile that is sure to delight guests.
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