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Vatapá

Yields3 ServingsPrep 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
1

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.

2

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.

3

Season:
Add the chopped cilantro, salt, pepper, and lime juice to taste. Adjust the seasoning and cook for an additional 5 minutes.

4

Serve:
Serve hot alongside or over acarajé, or with steamed white rice.

Nutrition Facts

0 servings

Serving size

200g

Amount per serving
Calories450
% Daily Value *
Total Fat 25g33%
Sodium 1200mg53%
Total Carbohydrate 40g15%

Dietary Fiber 4g15%
Total Sugars 6g
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.