Brazilian recipe
Creamy Traditional Brazilian Vatapá (Vatapá)
A rich, velvety traditional Brazilian vatapá featuring salted dried shrimp, fish, dende oil, and toasted nuts for a truly authentic flavour profile.
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Ingredients
70g dried smoked shrimp
250g white fish fillets
Salt and black pepper to taste
1/2 onion, sliced into rounds
1 tomato, peeled and diced
1/2 cup chopped green bell pepper
2 teaspoons ground coriander
1 teaspoon crushed red chilli flakes
20 mL lemon juice
3 tablespoons dende oil (red palm oil)
1/2 cup toasted cashew nuts
1/2 cup roasted and peeled peanuts
1 teaspoon grated ginger
2 slices of 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 into rounds
1 tomato, peeled and diced
1/2 cup chopped green bell pepper
2 teaspoons ground coriander
1 teaspoon crushed red chilli flakes
20 mL lemon juice
3 tablespoons dende oil (red palm oil)
1/2 cup toasted cashew nuts
1/2 cup roasted and peeled peanuts
1 teaspoon grated ginger
2 slices of white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
To prepare this authentic recipe in Ghana, you can find the main ingredients at major local markets (such as Makola or Madina Market) or well-stocked supermarkets in urban centres. White fish is readily available at local fishmongers. Coconut milk and bread are staples in any local shop. Dried shrimp is often found in the spice or dry goods section of markets under names like 'koobi' or dried fish vendors. Dende oil, or red palm oil, is widely used in Ghanaian cuisine; look for high-quality, pure palm oil in the cooking oil aisle or at traditional market stalls. If specific nuts are scarce, you can use high-quality local peanuts as a base, although cashews are increasingly available in specialty stores and health food shops in Accra and other large cities.
Preparation method
- Soak the dried shrimp in water until the excess salt is removed
- Roast the peanuts and remove their skins
- Season the fish fillets with salt and black pepper and set aside
- In a cooking pot, heat half of the dende oil and sauté the onion, tomato, ground coriander, and green bell pepper
- Arrange the fish fillets on top of the sautéed vegetable mixture
- Cook for approximately 5 minutes
- Sprinkle with the crushed red chilli flakes
- Drizzle with the lemon juice and the remaining dende oil
- Cover the pot, cook over medium heat until the fish is tender
- Remove the fish from the liquid and flake it into small pieces, reserving the cooking liquid
- In a blender or food processor, combine the drained dried shrimp, cashew nuts, roasted peanuts, grated ginger, soaked bread, coconut milk, and water
- Pulse the mixture until you have a smooth paste with a slight texture, being careful not to over-process
- Gently fold the blended paste into the reserved cooking liquid in the pot
- Cook over low heat, stirring constantly, until the mixture achieves the signature creamy consistency of vatapá
- Gently fold the reserved flaked fish back into the mixture
- Adjust the salt and black pepper if necessary
- Serve hot
Observations
Vatapá is a quintessential Brazilian dish, particularly celebrated in the Bahia region for its luscious, creamy texture and complex, savoury profile. Traditionally crafted from a base of soaked bread, creamy coconut milk, vibrant red palm oil known as dende oil, and a blend of aromatic spices, this hearty meal is further elevated with the addition of dried smoked shrimp and tender white fish. Its enduring popularity stems from this unique, flavourful harmony, making it a comforting and sophisticated choice for special gatherings or for anyone looking to enjoy an iconic classic of national cuisine.
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