Vatapá
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The Tale of Vatapá
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Vatapá is an Afro-Brazilian dish from Bahia blending bread, shrimp, coconut milk, dendê palm oil, and ground peanuts into a thick, fragrant paste. It shows the fusion of African, Indigenous, and Portuguese influences typical of Bahian cuisine, and like acarajé, it's closely tied to Candomblé religious offerings.
Ingredients
Scale:· 6 servings
- 1 lb shrimp, peeled and deveined (shells reserved)
- 4 slices stale bread, soaked in coconut milk
- 1 cup roasted peanuts, ground
- 1/2 cup cashews, ground
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 2 tablespoons palm oil (dendê oil)
- Salt and pepper, to taste
Instructions
- 1Simmer the shrimp shells in water for 15 minutes to make a quick stock, then strain.
- 2Sauté the onion, garlic, and tomatoes in palm oil until softened.
- 3Add the soaked bread, ground peanuts, ground cashews, and shrimp stock, stirring to combine.
- 4Blend the mixture until smooth, then return to the pot.
- 5Stir in the coconut milk and simmer over low heat for 15 minutes, stirring often to prevent sticking.
- 6Add the shrimp and cook for 5 more minutes until just cooked through.
- 7Season with salt and pepper and serve with white rice.
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