Brazilian recipe
Creamy Brazilian Vatapá (vatapá)
A rich and authentic homemade vatapá, featuring dried shrimp, white fish, palm oil, and a savory nut blend. Discover this iconic, velvety Brazilian comfort food.
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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 chopped green bell pepper
2 tsp coriander powder
1 tsp red chili flakes
20 mL lime juice
3 tbsp red palm oil (dendê oil)
1/2 cup toasted cashews
1/2 cup roasted skinless peanuts
1 tsp grated ginger
2 slices crustless white bread, 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 chopped green bell pepper
2 tsp coriander powder
1 tsp red chili flakes
20 mL lime juice
3 tbsp red palm oil (dendê oil)
1/2 cup toasted cashews
1/2 cup roasted skinless peanuts
1 tsp grated ginger
2 slices crustless white bread, soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
Dried smoked shrimp (often found in African or Asian specialty stores as 'dried prawns'), red palm oil (dendê oil), and coconut milk are best sourced from ethnic grocery sections or speciality importers. Fresh white fish can be purchased from any local fishmonger. Ensure you buy 'dendê' oil, which is distinct from refined red palm oil; it is the essential source of the dish's vibrant colour and authentic flavour.
Preparation method
- Soak the dried shrimp in water to remove excess salt
- Toast the peanuts and remove any loose skins
- Season the white fish fillets with salt and pepper, then set aside
- In a pan, heat half of the palm oil and sauté the onion, tomato, coriander powder, and bell pepper
- Arrange the fish fillets on top of the sautéed vegetable mixture
- Cook gently for about 5 minutes
- Sprinkle with the red chili flakes
- Drizzle with the lime juice and the remaining palm oil
- Cover the pan, turn to medium heat, and cook until the fish is tender
- Remove the fish from the pan, flake it into smaller pieces, and keep the cooking liquid
- In a blender or food processor, combine the drained dried shrimp, cashews, peanuts, ginger, soaked bread, coconut milk, and water
- Pulse until you achieve a smooth yet slightly textured paste; be careful not to over-blend
- Gently fold the blended nut paste into the reserved cooking liquid in the pan
- Simmer over low heat, stirring constantly, until the mixture reaches the signature creamy consistency of vatapá
- Carefully fold the flaked fish back into the mixture
- Taste and adjust the salt and pepper as needed
- Serve warm
Observations
Vatapá is a cornerstone of Afro-Brazilian cuisine, particularly iconic in Bahia. This soulful dish is celebrated for its deep, complex flavours and luscious, creamy texture. Traditionally crafted with a base of soaked bread, coconut milk, and fragrant dendê oil, it is elevated by the addition of savoury dried shrimp and tender white fish. It’s a true showstopper for special gatherings or for anyone wanting to master a genuine classic of the Brazilian kitchen.
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