Key Facts
- ✓ The creme de feijão na moranga is a traditional dish originating from the Ponta Grossa region in the Campos Gerais do Paraná.
- ✓ This specific recipe is often served to visitors at the Cachoeira da Mariquinha, a popular tourist destination in the area.
- ✓ Chef Valéria Glapinski is the expert who demonstrates the preparation method for this simple and typical regional recipe.
- ✓ The dish uses 1 kg of black beans combined with a variety of vegetables like carrot, potato, and beetroot.
- ✓ A medium-sized pumpkin serves as the edible vessel for the creamy bean mixture, which is baked for 50 minutes at 180ºC.
- ✓ The preparation requires no additional seasoning beyond salt, emphasizing the natural flavors of the ingredients.
A Taste of Tradition
The Campos Gerais region of Paraná is known for its stunning landscapes and rich culinary heritage. Among its most cherished dishes is creme de feijão na moranga, a simple yet flavorful preparation that represents the heart of local cuisine.
This traditional recipe is more than just a meal; it is a cultural experience often enjoyed at one of the area's most beloved natural attractions. The dish brings together the comfort of home-cooked beans and the unique presentation of a baked pumpkin.
The Setting and the Chef
The preparation of this iconic dish is closely tied to the Cachoeira da Mariquinha, a waterfall that serves as a major tourist point in the region. It is here that the recipe finds its natural context, often served to visitors enjoying the scenery.
Guiding the preparation is Valéria Glapinski, a chef who demonstrates the step-by-step process of creating this regional specialty. Her guidance ensures that the dish remains authentic and accessible to anyone wishing to try it.
The recipe is simple and typical of the Ponta Grossa region.
"The recipe is simple and typical of the Ponta Grossa region."
— Valéria Glapinski, Chef
Essential Ingredients
The beauty of this dish lies in its simplicity. It relies on a handful of common ingredients that come together to create a rich and satisfying meal. The core components are black beans and a variety of fresh vegetables.
The recipe calls for:
- 1 kg of black beans as the base
- Assorted vegetables such as carrot, potato, beetroot, zucchini, chayote, and cassava
- Aromatics including a large onion, purple garlic, and a leek
- One medium pumpkin to serve as the edible container
Seasoning is minimal, with salt being the only addition required, allowing the natural flavors of the ingredients to shine through.
The Preparation Process
The cooking process begins with the beans and vegetables. They are cooked together in a pressure cooker or iron pot until they become very soft. This step ensures the flavors meld perfectly.
Once cooked, the mixture is blended in a blender until it reaches a homogeneous consistency. This creates the creamy base for the dish. In a separate pan, the chopped onion, garlic, and leek are sautéed.
The blended bean mixture is then added to the sautéed aromatics. Meanwhile, the pumpkin is prepared by removing its seeds and inner flesh. It is then baked at 180ºC for approximately 50 minutes. Notably, the pumpkin itself requires no seasoning during this process.
Final Assembly
The final step brings all the elements together. The baked pumpkin is ready to be filled with the creamy bean mixture. The contrast between the soft pumpkin flesh and the rich, savory creme creates a unique texture and flavor profile.
The dish is served directly inside the pumpkin shell, making it both visually appealing and practical. It is a complete meal that highlights the agricultural bounty of the Campos Gerais do Paraná area.
This preparation method has been passed down through generations, maintaining its status as a regional specialty that continues to attract both locals and tourists alike.
A Culinary Landmark
The creme de feijão na moranga stands as a testament to the enduring culinary traditions of Ponta Grossa. It represents a connection to the land and a way of life that values simple, wholesome ingredients.
For those visiting the Campos Gerais region, experiencing this dish is as essential as seeing the Cachoeira da Mariquinha itself. It offers a genuine taste of Paraná's cultural identity, one that is deeply rooted in family kitchens and local celebrations.
