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Vatapá: photo of the dish
Illustrative photo: Elingunnur — CC BY 3.0, Wikimedia Commons
Everyday meals

Vatapá

Vatapá is a thick, creamy purée from Bahia, made with soaked bread, shrimp, peanuts, cashews and coconut milk, seasoned with palm oil. It traditionally accompanies rice, fish or chicken.

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Ingredients

Ingredients

Base

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

1,470 kcal per serving

Protein
58.6 g
Carbohydrates
86.4 g
of which sugars
13.6 g
Fat
95.6 g
of which saturated fat
49.4 g
Fiber
11.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the bread in the coconut milk for 15 minutes until thoroughly soaked.
  2. Finely blend the peanuts and cashews with a little water to obtain a smooth paste.
  3. Heat the palm oil, sauté the onion, garlic and chili for 4 minutes, then add the shrimp and cook until pink.
  4. Stir in the soaked bread, the nut paste, the ginger and the salt, then mix over medium heat.
  5. Cook for 15 minutes, stirring often, until you get a thick purée that pulls away from the pan.
  6. Sprinkle with fresh coriander and serve hot with white rice.

Variations and tips

Vegetarian version. Replace the shrimp with sautéed mushrooms and a spoonful of soy sauce, keeping the creamy texture.

Using what's available here. Palm oil is sold in African or Latin grocery stores; otherwise use peanut oil with a pinch of paprika.

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Original Ecomely recipe.