Description
Vatapá is a creamy and flavorful Afro-Brazilian seafood stew made with shrimp, peanuts or cashews, coconut milk, and aromatic spices. This comforting dish is traditionally served warm with white rice, farofa, or crusty bread, bringing a rich blend of textures and vibrant Brazilian flavors to your table.
Ingredients
Scale
Base Ingredients
- 2 tablespoons dendê oil (or substitute with vegetable oil + a few drops of sesame oil)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 small red chili or ½ teaspoon red pepper flakes (optional)
Nut and Shrimp Mixture
- ½ cup raw peanuts or cashews (unsalted)
- ¼ cup dried shrimp (soaked and chopped) or 1 cup cooked shrimp
- 2 slices white bread, crusts removed, soaked in ½ cup coconut milk
- 2 tablespoons tomato paste
- ½ cup coconut milk (for blending)
Cooking Liquids and Seasonings
- 1 cup fish or vegetable broth
- 1½ cups coconut milk (remaining)
- ¼ cup chopped cilantro
- Salt and pepper to taste
For Garnish
- Lime wedges
- Extra cilantro
Instructions
- Prepare the Nut and Shrimp Paste: In a blender or food processor, combine the raw peanuts or cashews, soaked bread slices, dried shrimp, tomato paste, and about half a cup of coconut milk. Blend these ingredients into a smooth paste and set it aside.
- Sauté Aromatics: Heat the dendê oil in a large saucepan over medium heat. Add the chopped onion, minced garlic, grated ginger, and red chili or red pepper flakes if using. Sauté the mixture for about 4 to 5 minutes until the vegetables are soft and fragrant.
- Add the Paste and Liquids: Stir in the blended nut and shrimp paste into the pan. Then, slowly pour in the remaining coconut milk and broth gradually while stirring constantly to prevent lumps from forming.
- Simmer to Thicken: Allow the stew to simmer gently for 10 to 15 minutes, stirring frequently. This will help the mixture thicken to a creamy, porridge-like consistency. Season with salt and pepper to taste. If you’re using fresh or cooked shrimp instead of dried shrimp, add them now and cook for an additional 2 to 3 minutes until heated through.
- Finish and Serve: Stir in the chopped cilantro, then remove the vatapá from heat. Serve warm accompanied by white rice, farofa, or crusty bread. Garnish with lime wedges and extra cilantro for a fresh, vibrant finish.
Notes
- Vatapá is traditionally served with acarajé (black-eyed pea fritters) or rice to balance its creamy texture.
- Adjust the spice level by varying the amount of chili or red pepper flakes.
- You can blend the mixture until completely smooth or leave it slightly chunky for added texture.
- Dendê oil provides a distinct flavor but can be substituted with vegetable oil and sesame oil for authenticity if unavailable.
