Brazilian recipe
Creamy Traditional Vatapá (Vatapá cremoso)
A rich, velvety Vatapá recipe featuring dried shrimp, white fish, palm oil, and crunchy nuts. Experience this authentic, deeply flavourful Brazilian classic.
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Ingredients
70g dried smoked shrimp
250g white fish steaks
Salt and black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 teaspoons coriander powder
1 teaspoon crushed red pepper flakes
20ml lemon juice
3 tablespoons palm oil (azeite de dendê)
1/2 cup roasted cashew nuts
1/2 cup roasted skinless peanuts
1 teaspoon 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 black pepper to taste
1/2 onion, sliced
1 tomato, peeled and diced
1/2 cup green bell pepper, chopped
2 teaspoons coriander powder
1 teaspoon crushed red pepper flakes
20ml lemon juice
3 tablespoons palm oil (azeite de dendê)
1/2 cup roasted cashew nuts
1/2 cup roasted skinless peanuts
1 teaspoon grated ginger
2 slices white bread, crusts removed and soaked
1/2 cup coconut milk
1/2 cup water
Where to find ingredients
You can find dried shrimp, palm oil (azeite de dendê), and coconut milk at specialty spice shops or ethnic food aisles in supermarkets. If palm oil is unavailable, you may substitute it with high-quality red palm oil found in international gourmet grocers, though the authentic flavour profile relies on the specific aroma of the traditional dendê oil.
Preparation method
- Soak the dried shrimp in water to remove excess salt.
- Toast the peanuts and ensure they are skinless.
- Season the fish steaks with salt and black pepper and set aside.
- In a pan, heat half of the palm 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 crushed red pepper flakes.
- Drizzle with the lemon juice and the remaining palm oil.
- Cover the pan, place over medium heat, and cook until the fish is tender.
- Remove the fish from the sauce, flake it into small pieces, and reserve the sauce in the pan.
- In a blender or food processor, combine the drained dried shrimp, cashew nuts, peanuts, grated ginger, soaked bread, coconut milk, and water.
- Pulse the mixture until a homogeneous paste is formed, maintaining a slight texture without over-processing.
- Gently fold the blended paste into the reserved sauce in the pan.
- Cook over low heat, stirring constantly, until the Vatapá reaches its characteristic creamy consistency.
- Incorporate the flaked fish pieces into the mixture.
- Adjust the salt and black pepper if necessary.
- Serve hot.
Observations
Vatapá is a signature dish in Brazilian cuisine, particularly celebrated in Bahia for its signature velvety texture and complex, savoury profile. It is traditionally crafted using a base of day-old bread, creamy coconut milk, vibrant palm oil (azeite de dendê), and aromatics, further enriched with dried shrimp and white fish. This dish is prized for its unique layering of ingredients, resulting in a comforting meal that remains a staple of national gastronomy and a favourite for special gatherings.
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