Vatapá
Vatapá, from above
Non vegBahia

Vatapá

A creamy prawn, bread, coconut and nut purée glowing with dendê. Bahia's golden comfort.

60 minTime
25 gProtein each
mediumSpice
Bahia's golden cream2 chapters · 1 min read

Make it your way

Grandma's wayBread, prawn and nut cream with dendê.
The original
499kcalsame
25 gproteinsame
4 gfibresame
60minutessame

Vatapá.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
White bread6 slices, crusts off
Thick coconut milk400 ml
Dried shrimp½ cup
Prawns (shrimp)300 g
Peanuts⅓ cup, roasted
Cashews⅓ cup, roasted
Onion1
Gingera thumb
Garlic3 cloves
Tomato1
Coriander leaves (cilantro)a handful
Red palm oil3 tbsp dendê
Green chilli1
Lemon½ lime
Saltto taste

Method

4 steps
  1. 1Soak the bread in the coconut milk for 10 minutes.
  2. 2Blend the dried shrimp, peanuts, cashews, onion, ginger, garlic, tomato and chilli, then add the soaked bread and blend smooth.
  3. 3Cook the purée in a pot, stirring constantly, for 20 minutes until thick and creamy.
  4. 4Stir in the dendê, then the prawns, and cook 3 minutes. Finish with coriander and lime.
Serve it like this

Serve with white rice and a little extra coriander, or spoon into split acarajé with caruru.

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Make it a meal

What goes with Vatapá: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Moqueca baiana50 min
On the side Farofa15 min
On the side Feijão tropeiro60 min
A little snack Acarajé90 min
To drink Limonada suíça8 min
Something sweet Quindim70 min
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