Name: Vatapá
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 3 servings
Ingredients: 1/2 pound dried shrimp, soaked for 2 hours and then drained; 2 cups bread crumbs (ideally from stale bread, soaked in milk); 1 can (13.5 oz) coconut milk; 1/2 cup roasted unsalted peanuts, ground; 1/2 cup cashews, ground; 2 tablespoons dendê oil (palm oil); 2 onions, chopped; 3 cloves garlic, minced; 1-inch piece ginger, grated; 2 fresh green chilies, seeded and chopped; 1 red bell pepper, chopped; 2 tomatoes, peeled and chopped; 1 bunch cilantro, chopped; Salt and pepper to taste; Juice of 1 lime

CategoryBrazilian, Main CourseDifficultyIntermediate

Yields3 Servings

Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

For the Vatapá:

1/2 pound dried shrimp, soaked for 2 hours and then drained

2 cups bread crumbs (ideally from stale bread, soaked in milk)

1 can (13.5 oz) coconut milk

1/2 cup roasted unsalted peanuts, ground

1/2 cup cashews, ground

2 tablespoons dendê oil (palm oil)

2 onions, chopped

3 cloves garlic, minced

1-inch piece ginger, grated

2 fresh green chilies, seeded and chopped

1 red bell pepper, chopped

2 tomatoes, peeled and chopped

1 bunch cilantro, chopped

Salt and pepper to taste

Juice of 1 lime

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.

Ingredients