Brazilian recipe
Carne seca na moranga: A creamy and flavourful stuffed pumpkin recipe (Carne seca na moranga)
Master the art of making 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
1 carton (250 ml) cream
Salt and black pepper to taste
1 carton (200 g) tomato puree
1 medium-sized pumpkin (moranga), cleaned and de-seeded
1 tub (200 g) requeijão cremoso
Fresh herbs (parsley/spring onion) to taste
4 tbsp olive oil
1 onion, grated
2 cloves garlic, minced
1 carton (250 ml) cream
Salt and black pepper to taste
1 carton (200 g) tomato puree
1 medium-sized pumpkin (moranga), cleaned and de-seeded
1 tub (200 g) requeijão cremoso
Fresh herbs (parsley/spring onion) to taste
4 tbsp olive oil
1 onion, grated
Where to find ingredients
You can find carne seca (cured beef) and requeijão cremoso at specialized Latin American or international food markets in South Africa. If unavailable, high-quality beef biltong (though tougher, it must be rehydrated/simmered) can be a rough alternative, and cream cheese can be substituted for requeijão. Shop for pumpkins, fresh herbs, and pantry staples in the produce and dry goods aisles of local supermarkets like Woolworths, Checkers, or Pick n Pay.
Preparation method
- Cut a small lid from the top of the pumpkin and carefully scoop out all the seeds and fibres with a spoon.
- Wash the exterior of the pumpkin and its lid thoroughly.
- Bring a large pot of water to a boil.
- Place the pumpkin upside down over the pot to steam it, ensuring it does not touch the boiling water, for about 30 minutes until tender.
- Steam the pumpkin lid using the same method until softened.
- Remove the pumpkin from the steam and allow it to cool slightly.
- Set the steamed pumpkin and lid aside.
- Heat the olive oil in a large pan and sauté the garlic and onion until golden and fragrant.
- Stir in the tomato puree, salt, black pepper, and fresh herbs.
- Mix well and add the shredded carne seca.
- Cook for a few minutes over medium heat to allow the flavours to meld.
- Stir in the cream and half of the requeijão cremoso.
- Combine everything until the filling is smooth, rich, and creamy.
- Carefully spread the remaining half of the requeijão cremoso inside the walls of the prepared pumpkin.
- Fill the hollow of the pumpkin with the prepared meat and sauce mixture.
- Garnish the top with extra fresh herbs.
- Place the stuffed pumpkin into a preheated oven at 180°C for approximately 20 minutes, or until thoroughly heated and lightly browned.
- Serve immediately alongside steamed white rice or a crisp garden salad.
Observations
Carne seca na moranga is a quintessential Brazilian dish that beautifully balances the natural sweetness of pumpkin with the bold, savory depth of shredded cured beef. This recipe is perfect for those seeking a sophisticated yet straightforward meal, boasting a luscious, creamy filling crafted from simple, high-quality ingredients. The process involves gently steaming the pumpkin until tender, preparing a fragrant, spiced meat filling, and finishing it off with a quick roast to meld the flavours. This dish is an ideal centrepiece for family gatherings or special dinners, offering a harmonious blend of textures and tastes that is sure to impress.
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