Brazilian recipe
Creamy Traditional Vatapá (Vatapá cremoso)
A flavorful and rich traditional dish featuring dried shrimp, fish, dendê oil, and roasted nuts for an authentic, velvety texture.
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Ingredients
70g dried smoked shrimp
250g white fish fillets
Salt and black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 teaspoons ground coriander
1 teaspoon crushed red pepper flakes
20 mL lime juice
3 tablespoons azeite de dendê
1/2 cup roasted cashew nuts
1/2 cup peanuts, skinned and roasted
1 teaspoon grated ginger
2 slices white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
250g white fish fillets
Salt and black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 teaspoons ground coriander
1 teaspoon crushed red pepper flakes
20 mL lime juice
3 tablespoons azeite de dendê
1/2 cup roasted cashew nuts
1/2 cup peanuts, skinned and roasted
1 teaspoon grated ginger
2 slices white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
You can find dried shrimp, coconut milk, and azeite de dendê in local specialty grocers, Caribbean markets, or the ethnic food aisles of larger supermarkets in Belize. If azeite de dendê is unavailable, red palm oil is the correct substitute to maintain the authentic flavor and color.
Preparation method
- Soak the dried shrimp in water to desalt them.
- Toast the peanuts and remove their skins if necessary.
- Season the fish fillets with salt and black pepper and set aside.
- Heat half of the azeite de dendê in a pan and sauté the onion, tomato, ground coriander, and green bell pepper.
- Place the seasoned fish fillets on top of the sautéed vegetable base.
- Cook for approximately 5 minutes.
- Sprinkle with the crushed red pepper flakes.
- Drizzle with the lime juice and the remaining azeite de dendê.
- Cover the pan, set over medium heat, and cook until the fish is tender.
- Remove the fish from the liquid, flake it into small pieces, and keep the cooking liquid in the pan.
- In a blender or food processor, combine the drained dried shrimp, cashew nuts, roasted peanuts, grated ginger, soaked bread, coconut milk, and water.
- Pulse until you reach a smooth paste that retains a slightly coarse, pleasant texture.
- Gently stir the processed paste into the reserved cooking liquid in the pan.
- Cook over low heat, stirring constantly, until the mixture thickens into the signature creamy consistency of vatapá.
- Gently fold the flaked fish back into the mixture.
- Taste and adjust the salt and black pepper as needed.
- Serve warm.
Observations
Vatapá is an iconic specialty of Brazilian cuisine, particularly celebrated in Bahia, renowned for its luxurious, creamy consistency and deeply complex flavor profile. Traditionally crafted from a base of stale bread, coconut milk, azeite de dendê, and aromatic spices, it is enriched with savory dried shrimp and tender white fish. This dish is beloved for its unique harmony of ingredients, creating a deeply comforting and flavorful experience that stands as a true centerpiece of national gastronomy.
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