Vatapá
A rich and creamy Afro-Brazilian stew from Bahia, featuring tender shrimp in a velvety sauce made with coconut milk, peanuts, cashews, and the distinctive flavor of dendê oil.
🧂 Ingredients
- 200 g Dried shrimp
- 500 g Fresh shrimp
- 800 ml Coconut milk(Use full-fat for best results)
- 60 ml Dendê oil (palm oil)(Essential for authentic flavor and color)
- 100 g Peanuts
- 100 g Cashews
- 4 slices Bread
- 1 Onion
- 2 inches Ginger
- 3 cloves Garlic
- 1/2 cup Cilantro
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the base paste: In a blender, combine the soaked and drained dried shrimp, roasted peanuts, cashews, and the bread slices (torn into pieces). Add about 1 cup (240ml) of the coconut milk. Blend until you achieve a very smooth, thick paste. You may need to scrape down the sides of the blender multiple times. Set aside.
⏱️ 15 minutes - 2
Sauté aromatics: Heat the dendê oil in a large, heavy-bottomed pot or Dutch oven over medium heat (around 175°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the grated ginger and minced garlic, and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 10 minutes - 3
Cook the paste: Pour the blended shrimp and nut paste into the pot with the sautéed aromatics. Stir well to combine. Cook, stirring constantly, for about 5-7 minutes. This step helps to cook out any raw flavors from the paste and deepens its color.
⏱️ 7 minutes - 4
Add liquids and simmer: Gradually whisk in the remaining coconut milk. Bring the mixture to a gentle simmer over medium-low heat. Continue to cook, stirring frequently to prevent sticking, for about 20-25 minutes, or until the vatapá has thickened considerably to a creamy, porridge-like consistency. The dendê oil should start to separate slightly and pool on the surface.
⏱️ 25 minutes - 5
Add fresh shrimp: Stir in the peeled and deveined fresh shrimp. Continue to simmer gently, stirring occasionally, just until the shrimp are pink and cooked through, about 3-5 minutes. Be careful not to overcook the shrimp. Season generously with salt and freshly ground black pepper to taste.
⏱️ 5 minutes - 6
Serve: Ladle the hot vatapá into bowls. Garnish with fresh chopped cilantro. Vatapá is traditionally served with acarajé (black-eyed pea fritters) or steamed white rice.
💡 Pro Tips
- ✓Dendê oil is crucial for the authentic flavor and vibrant orange-red color of Vatapá. If unavailable, it's difficult to replicate the dish, but a blend of annatto oil and a neutral oil could be a distant substitute.
- ✓The texture should be thick and creamy, similar to a very rich porridge or polenta. Adjust simmering time as needed to reach desired consistency.
- ✓Vatapá is a staple in Bahian cuisine and is often served as part of a larger meal or alongside other traditional dishes like Acarajé or Moqueca.
- ✓For a smoother consistency, you can strain the blended paste before adding it to the pot, though this is not always traditional.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a lighter version, use half the amount of dendê oil.
- Add a pinch of cayenne pepper or a finely chopped chili pepper (like malagueta) along with the garlic and ginger for a spicier kick.
- Some recipes include finely ground toasted breadcrumbs or manioc flour (farinha de mandioca) to help thicken the stew further.