Brazilian recipe
Creamy and Authentic Vatapá
A true classic from the heart of Brazil, this Vatapá pairs shredded chicken and shrimp in a rich, velvety bread-based coconut sauce—perfect for special gatherings.
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Ingredients
2 kg cooked and shredded chicken
1 kg small shrimp
8 stale French bread rolls
2 cans coconut milk
1 onion, finely chopped
4 garlic cloves, minced
200 ml red palm oil (dendê oil)
2 liters vegetable stock
Chopped fresh coriander, to taste
Chopped pimenta de cheiro (or mild habanero/chili pepper), to taste
Salt, to taste
1 kg small shrimp
8 stale French bread rolls
2 cans coconut milk
1 onion, finely chopped
4 garlic cloves, minced
200 ml red palm oil (dendê oil)
2 liters vegetable stock
Chopped fresh coriander, to taste
Chopped pimenta de cheiro (or mild habanero/chili pepper), to taste
Salt, to taste
Where to find ingredients
For the essential ingredients: Red palm oil (dendê oil) and pimenta de cheiro are best found in Latin American or Brazilian specialty grocers, as they are key to the authentic flavor. If you cannot find pimenta de cheiro, a small amount of mild habanero or a similar aromatic chili can be a substitute, though the original is ideal. For the fresh produce like coriander and onions, any local supermarket will have them. The small shrimp can be found at your local fishmonger or the frozen seafood section of most well-stocked grocery stores.
Preparation method
- Slice the stale bread rolls into pieces and place them in a large mixing bowl
- Pour the coconut milk over the bread and let it soak until completely softened
- Transfer the soaked bread mixture into a blender and process until you have a smooth, homogeneous cream
- Heat the red palm oil (dendê oil) in a large heavy-bottomed pot over medium heat
- Add the chopped onion and sauté until it becomes translucent
- Toss in the minced garlic and cook for about a minute, being careful not to let it brown
- Add the small shrimp to the pot and cook for just a few minutes until they turn pink
- Stir in the shredded chicken, making sure it is well coated with the aromatics
- Pour the blended bread and coconut cream into the pot
- Gradually add the hot vegetable stock while whisking constantly with a wire whisk or sturdy spoon to ensure a smooth consistency and prevent the bread from sticking to the bottom
- Cook over low heat, stirring continuously, until the vatapá thickens to your preferred consistency
- Season with salt to taste, adjusting as needed
- Finally, fold in the chopped fresh coriander and the pimenta de cheiro
- Serve the vatapá while steaming hot, ideally accompanied by white rice
Observations
Vatapá is a quintessential Brazilian dish, most famously associated with the Bahia region. Known for its signature velvety texture and deep, layered flavors, it’s a staple for festive weekend lunches or special occasions. This comforting meal balances the richness of coconut milk and dendê oil with savory chicken and shrimp, creating a unique dish that never fails to impress.
Following this guide, you can recreate an authentic Vatapá right in your own kitchen. With fresh ingredients and a bit of patience, you'll achieve that restaurant-quality consistency and depth of flavor that defines a proper, traditional Vatapá.
Following this guide, you can recreate an authentic Vatapá right in your own kitchen. With fresh ingredients and a bit of patience, you'll achieve that restaurant-quality consistency and depth of flavor that defines a proper, traditional Vatapá.
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