Brazilian recipe
Traditional Creamy Vatapá
A rich and iconic Brazilian staple, this creamy vatapá features a velvety blend of coconut milk, palm oil, peanuts, cashews, and succulent dried shrimp.
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Ingredients
70g dried smoked shrimp
250g white fish steaks
Salt and freshly ground black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 tsp coriander powder
1 tsp red chili flakes
20 mL lime juice
3 tbsp dendê oil (palm oil)
1/2 cup roasted cashews
1/2 cup roasted peanuts, skinless
1 tsp grated ginger
2 slices white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
250g white fish steaks
Salt and freshly ground black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 tsp coriander powder
1 tsp red chili flakes
20 mL lime juice
3 tbsp dendê oil (palm oil)
1/2 cup roasted cashews
1/2 cup roasted peanuts, skinless
1 tsp grated ginger
2 slices white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
Find dried shrimp and palm oil (dendê) at specialized international food stores or Asian grocers. White fish, fresh produce, nuts, and canned coconut milk are available at local supermarkets and open-air markets. Substitutes: If palm oil is unavailable, a high-quality red palm oil is the best alternative to maintain the authentic color and flavor profile.
Preparation method
- Soak the dried shrimp in water to remove excess salt.
- Toast the peanuts and remove any remaining skins.
- Season the fish steaks with salt and black pepper and set aside.
- Heat half of the palm oil in a saucepan and sauté the onion, tomato, coriander powder, and green bell pepper.
- Place the fish steaks over the sautéed mixture.
- Cook for approximately 5 minutes.
- Sprinkle with the red chili flakes.
- Drizzle with the lime juice and the remaining palm oil.
- Cover the pot, cook over medium heat until the fish is tender.
- Remove the fish from the sauce and flake into small pieces, reserving the cooking liquid.
- In a blender or food processor, combine the drained dried shrimp, cashews, roasted peanuts, ginger, soaked bread, coconut milk, and water.
- Pulse the mixture until you achieve a homogeneous paste that retains a slightly coarse, pleasant texture.
- Gently stir the processed 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 flaked fish back into the mixture.
- Adjust the seasoning with salt and black pepper if necessary.
- Serve hot.
Observations
Vatapá is an iconic dish from Brazilian cuisine, particularly celebrated in the Bahia region for its luscious, creamy texture and complex, savory profile. Traditionally crafted from a base of soaked bread, creamy coconut milk, vibrant palm oil (dendê), and aromatic spices, the dish is further elevated by the depth of dried shrimp and white fish. This blend of bold ingredients creates a comforting, high-impact dish that remains a quintessential classic for special occasions or whenever you crave a true taste of coastal Brazilian gastronomy.
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