Brazilian recipe
Creamy and Authentic Vatapá (Receita de vatapá cremoso)
A celebrated staple of Brazilian cuisine, Vatapá features a rich, velvety blend of shredded chicken and prawns in a coconut milk and bread-based sauce.
0.0 / 5 by 0 Reviews
Ingredients
2 kg cooked and shredded chicken
1 kg small prawns
8 crusty white bread rolls (day-old), sliced
2 bottles (400ml total) coconut milk
1 onion, finely chopped
4 garlic cloves, minced
200 ml azeite de dendê
2 litres vegetable stock
Handful of fresh coriander, chopped
Pimenta de cheiro (or mild chilli), chopped to taste
Sea salt, to taste
1 kg small prawns
8 crusty white bread rolls (day-old), sliced
2 bottles (400ml total) coconut milk
1 onion, finely chopped
4 garlic cloves, minced
200 ml azeite de dendê
2 litres vegetable stock
Handful of fresh coriander, chopped
Pimenta de cheiro (or mild chilli), chopped to taste
Sea salt, to taste
Where to find ingredients
Prawns and chicken are readily available at any local high-street butcher or fishmonger. For the authentic azeite de dendê and pimenta de cheiro, visit a specialist Brazilian grocer or a well-stocked international food market. Crusty white bread rolls can be sourced from your local bakery; day-old bread is ideal for the correct thickening texture.
Preparation method
- Place the sliced bread rolls into a large mixing bowl.
- Pour the coconut milk over the bread and allow it to soak until completely softened.
- Transfer the bread and coconut milk mixture to a blender and blitz until you achieve a smooth, homogenous cream.
- Heat the azeite de dendê in a large heavy-bottomed pot over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and cook for a further minute, taking care not to brown it.
- Add the small prawns to the pan and sear for a few minutes until they change colour.
- Stir in the shredded chicken, ensuring it is well incorporated with the aromatics.
- Pour the blended bread and coconut milk mixture into the pot.
- Gradually add the warm vegetable stock, stirring continuously with a balloon whisk or wooden spoon to ensure a smooth consistency and prevent the bread from catching on the bottom.
- Reduce to a low heat and continue to stir constantly until the Vatapá thickens to your desired texture.
- Season with salt to taste, adjusting as needed.
- Fold in the chopped fresh coriander and pimenta de cheiro just before finishing.
- Serve the Vatapá piping hot, ideally accompanied by fluffy white rice.
Observations
Vatapá is an iconic dish of Brazilian heritage, deeply rooted in the culinary traditions of Bahia. It is prized for its luxurious, velvety texture and complex flavour profile, often served as a highlight of festive gatherings and Sunday family lunches. The unique depth of the dish comes from the harmonious combination of tender chicken, prawns, and the distinctive earthiness of azeite de dendê (red palm oil).
This recipe provides a comprehensive guide to crafting an authentic Vatapá in your own kitchen. By using quality ingredients and following these steps with patience, you will achieve that signature velvety consistency and vibrant flavour that is truly unmistakable.
This recipe provides a comprehensive guide to crafting an authentic Vatapá in your own kitchen. By using quality ingredients and following these steps with patience, you will achieve that signature velvety consistency and vibrant flavour that is truly unmistakable.
Ratings and comments