Vatapá is a unique and intensely flavorful dish from the northeastern region of Brazil, particularly celebrated in Bahia for its rich texture and spicy aroma. This creamy stew is made from bread, shrimp, coconut milk, finely ground peanuts and cashews, and dende oil (palm oil), which gives it a distinctive deep yellow or orange color. It’s commonly spiced with fresh herbs and chili peppers, creating a complex, compelling, comforting flavor profile.
Traditionally served with rice or as a filling in acarajé (black-eyed pea fritters), vatapá can accompany typical Brazilian dishes like fish or chicken. Its creamy, spicy, and nutty qualities make it a favorite at religious festivals and family gatherings. Vatapá embodies the fusion of indigenous, African, and Portuguese culinary influences that characterize Bahian cuisine. Vatapá is a dish and a cultural expression, offering a taste of Brazil’s rich culinary heritage in each spoonful.
AuthorJulia ForesekCategoryBrazilian, Main CourseDifficultyIntermediatePrepare the Base:
In a blender or food processor, combine the soaked dried shrimp, bread crumbs (soaked in just enough milk to cover), peanuts, and cashews. Blend until you form a thick paste.
Cook the Vatapá:
In a large pot, heat the dendê oil over medium heat. Add the onions, garlic, ginger, and chilies. Sauté until the onions are translucent.
Add the bell pepper and tomatoes, cooking until soft.
Stir in the shrimp and nut paste, then slowly add the coconut milk, stirring continuously to avoid lumps.
Cook over low heat, stirring frequently, until the mixture thickens (about 20-30 minutes). It should have a creamy, porridge-like consistency.
Season:
Add the chopped cilantro, salt, pepper, and lime juice to taste. Adjust the seasoning and cook for an additional 5 minutes.
Serve:
Serve hot alongside or over acarajé, or with steamed white rice.
Ingredients
Directions
Prepare the Base:
In a blender or food processor, combine the soaked dried shrimp, bread crumbs (soaked in just enough milk to cover), peanuts, and cashews. Blend until you form a thick paste.
Cook the Vatapá:
In a large pot, heat the dendê oil over medium heat. Add the onions, garlic, ginger, and chilies. Sauté until the onions are translucent.
Add the bell pepper and tomatoes, cooking until soft.
Stir in the shrimp and nut paste, then slowly add the coconut milk, stirring continuously to avoid lumps.
Cook over low heat, stirring frequently, until the mixture thickens (about 20-30 minutes). It should have a creamy, porridge-like consistency.
Season:
Add the chopped cilantro, salt, pepper, and lime juice to taste. Adjust the seasoning and cook for an additional 5 minutes.
Serve:
Serve hot alongside or over acarajé, or with steamed white rice.
Notes
Beverage Pairing:
- Light Beer: A cold, light beer complements the rich and spicy flavors of vatapá.
- Cachaça-based cocktails: A refreshing cocktail can balance the richness of the dish.
