Camarão na Moranga

Carmarão na Moranga is a spectacular Afro-Brazilian seafood dish from São Paulo and Rio de Janeiro, in which a whole pumpkin is roasted and serves as both a pot and a serving vessel for a rich, coconut-cream prawn filling. The pumpkin flesh softens and merges with the sauce as it bakes, creating a dish of extraordinary depth. It is a showpiece for dinner parties and family celebrations.

Serves: 6

Ingredients

• 1 medium-large pumpkin or butternut squash (about 2 kg / 4.5 lb), washed
• 1 kg (2.2 lb) large raw prawns, peeled and deveined
• 200g (7 oz) cream cheese, at room temperature
• 400 ml (14 fl oz) coconut milk
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 2 tomatoes, deseeded and diced
• 1 red capsicum, diced
• 2 tbsp (30 ml) olive oil
• 1 tbsp tomato paste
• 1 tsp sweet paprika
• Salt, black pepper, and chilli flakes to taste
• Large handful of fresh coriander and spring onion, chopped

Instructions

1. Preheat oven to 200°C (400°F). Slice the top off the pumpkin and set aside as a lid. Scoop out seeds and fibres. Brush interior with olive oil, season with salt. Replace the lid and roast on a baking tray for 50–60 minutes until flesh is just tender but the pumpkin holds its shape.
2. While the pumpkin roasts, heat olive oil in a wide pan. Sauté onion 5 minutes, add garlic, tomatoes, capsicum, and tomato paste. Cook 5–6 minutes until softened.
3. Add coconut milk, paprika, and cream cheese. Stir until cream cheese melts into the sauce. Season.
4. Add prawns and cook just 3–4 minutes until pink. Do not overcook. Stir in half the coriander and spring onion.
5. Remove roasted pumpkin from oven. Pour the prawn mixture into the pumpkin cavity.
6. Return to oven, lid off, for a further 10 minutes.
7. Bring the whole pumpkin to the table. Scatter remaining coriander on top. Serve by scooping pumpkin flesh along with the prawn filling.

Cook's Notes: Choose a pumpkin that will stand upright without a base cut. The cream cheese is the traditional thickener — do not substitute sour cream as it will curdle.