Brazilian recipe
Creamy Vatapá (Receita de vatapá cremoso)
A staple of Brazilian coastal cuisine, this rich, velvety stew blends shredded chicken and prawns in a thick base of bread and coconut milk.
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Ingredients
2 kg cooked and shredded chicken
1 kg small prawns
8 stale crusty white rolls
2 bottles coconut milk
1 onion, finely diced
4 garlic cloves, minced
200 ml azeite de dendê
2 litres vegetable stock
Chopped fresh coriander to taste
Chopped pimenta de cheiro to taste
Salt to taste
1 kg small prawns
8 stale crusty white rolls
2 bottles coconut milk
1 onion, finely diced
4 garlic cloves, minced
200 ml azeite de dendê
2 litres vegetable stock
Chopped fresh coriander to taste
Chopped pimenta de cheiro to taste
Salt to taste
Where to find ingredients
You can find azeite de dendê and pimenta de cheiro (or a suitable mild chilli substitute) at specialty Latin American grocers. Stale rolls can be sourced from local bakeries; use standard crusty white rolls. Fresh prawns are available at any high-quality fishmonger or supermarket seafood counter.
Preparation method
- Slice the crusty rolls into pieces and place them in a large mixing bowl.
- Pour the coconut milk over the bread and allow it to soak until completely soft.
- Transfer the bread and coconut milk mixture to a blender and blitz until you have a smooth, homogeneous cream.
- Heat the azeite de dendê in a large heavy-bottomed pot over medium heat.
- Add the diced onion and sauté until it turns translucent.
- Stir in the minced garlic and cook for a further minute, being careful not to let it brown.
- Toss in the small prawns and cook for just a few minutes until they turn pink.
- Add the shredded chicken to the pot and combine thoroughly with the aromatics and prawns.
- Pour the blended bread and coconut milk cream into the pot.
- Gradually add the hot vegetable stock, whisking constantly with a balloon whisk or wooden spoon to prevent the bread from sticking and to ensure a silky texture.
- Simmer over low heat, stirring continuously, until the vatapá thickens to your desired consistency.
- Season with salt to taste, adjusting as needed.
- Finally, fold in the chopped coriander and pimenta de cheiro.
- Serve the vatapá while steaming hot, ideally accompanied by steamed white rice.
Observations
Vatapá is an iconic dish of Brazilian gastronomy, particularly celebrated in Bahia for its signature velvety texture and deep, complex flavour profile. Often served at large family gatherings and Sunday lunches, it is a soul-warming dish that never fails to impress. Its unique character stems from its luxurious consistency and the essential combination of chicken, prawns, and the distinct, earthy aroma of azeite de dendê (red palm oil).
This guide breaks down the process for creating an authentic Vatapá in your own kitchen. By using fresh components and following the precise folding techniques required to achieve its signature silkiness, you will produce a sophisticated dish worthy of a professional kitchen.
This guide breaks down the process for creating an authentic Vatapá in your own kitchen. By using fresh components and following the precise folding techniques required to achieve its signature silkiness, you will produce a sophisticated dish worthy of a professional kitchen.
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