Brazilian recipe
Creamy Traditional Vatapá (Vatapá cremoso)
Discover how to make this rich, traditional Brazilian vatapá at home, featuring dried shrimp, white fish, palm oil, and a savory blend of nuts.
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Ingredients
70g dried smoked shrimp
250g white fish steaks
Salt and black pepper to taste
1/2 onion, sliced
1 skinless tomato, diced
1/2 cup green bell pepper, chopped
2 tsp coriander powder
1 tsp red pepper flakes
20 mL lemon juice
3 tbsp dende oil (palm oil)
1/2 cup roasted cashews
1/2 cup roasted, peeled peanuts
1 tsp grated ginger
2 slices of crustless white bread, soaked
1/2 cup coconut milk
1/2 cup water
250g white fish steaks
Salt and black pepper to taste
1/2 onion, sliced
1 skinless tomato, diced
1/2 cup green bell pepper, chopped
2 tsp coriander powder
1 tsp red pepper flakes
20 mL lemon juice
3 tbsp dende oil (palm oil)
1/2 cup roasted cashews
1/2 cup roasted, peeled peanuts
1 tsp grated ginger
2 slices of crustless white bread, soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
You can find dried shrimp at specialized Asian grocery stores or international spice markets in Pakistan. Dende oil is a unique ingredient; if unavailable, a high-quality red palm oil may serve as a substitute. Fresh fish, coconut milk, and nuts are readily available at local vegetable markets (sabzi mandi) and grocery retailers.
Preparation method
- Soak the dried shrimp in water to remove excess salt.
- Roast the peanuts and ensure the skins are removed.
- Season the fish steaks with salt and black pepper and set aside.
- In a pan, heat half of the dende oil and sauté the onion, tomato, coriander powder, and green bell pepper.
- Place the fish steaks over the sautéed base.
- Cook for approximately 5 minutes.
- Sprinkle with the red pepper flakes.
- Drizzle with the lemon juice and the remaining dende oil.
- Cover the pan, set to medium heat, and cook until the fish is tender.
- Remove the fish from the sauce, flake it into small pieces, and keep the sauce in the pan.
- In a blender or food processor, combine the drained dried shrimp, cashews, roasted peanuts, grated ginger, soaked bread, coconut milk, and water.
- Pulse the mixture until you achieve a homogeneous paste that still retains a slight texture, avoiding over-processing.
- Gently fold the blended paste into the reserved sauce in the pan.
- Cook over low heat, stirring constantly, until the mixture reaches the characteristic creamy consistency of vatapá.
- Fold the reserved fish pieces into the mixture.
- Adjust the salt and black pepper if necessary.
- Serve hot.
Observations
Vatapá is an iconic dish from Brazilian cuisine, particularly celebrated in Bahia for its signature creamy texture and complex, deep flavors. It is traditionally crafted using a base of soaked stale bread, coconut milk, and dende oil (palm oil), further enriched with dried shrimp and white fish. This dish is cherished for its unique combination of ingredients, creating a comforting experience that serves as an essential centerpiece for special gatherings or for those looking to enjoy a classic piece of national gastronomy.
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