Vatapá

🧂 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving