Vatapá (Afro-Brazilian Seafood Cream)

• Prep time: 20 minutes

• Cook time: 25 minutes

• Total time: 45 minutes

• Servings: 6 servings

• Country of Origin: Brazil

• Description: A smooth, velvety Afro-Brazilian dish made from stale bread puréed with coconut milk, ground peanuts, cashews, dried shrimp, and red palm oil.

• Presentation & How It's Eaten: Spooned over white rice, or used as a rich stuffing for fried acarajé pea fritters. Eaten warm with a spoon.

• Ingredients:

  • 4 cups stale white bread, cubed

  • 2 cups full-fat coconut milk

  • 1 cup chicken or seafood stock

  • 1/2 cup roasted unsalted peanuts

  • 1/2 cup roasted unsalted cashews

  • 1/2 cup dried smoked shrimp

  • 1 large yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 3 tbsp red palm oil (dendê)

  • 1/2 lb fresh small shrimp, peeled

  • Salt, to taste

• Step-by-Step Directions:

  • Soak Bread: Soak cubed stale bread in coconut milk and stock in a large bowl for 15 minutes until soft.

  • Blend Base: In a food processor, blend peanuts, cashews, dried shrimp, onion, garlic, and ginger until finely ground. Add soaked bread and coconut milk mixture; process into a completely smooth purée.

  • Cook Cream: Pour purée into a saucepan over medium heat. Stir in red palm oil and cook continuously for 15 minutes as sauce thickens and turns glossy orange.

  • Add Fresh Shrimp: Fold in fresh small shrimp and cook for an additional 5 minutes until shrimp turn pink and opaque.

  • Season & Serve: Season with salt as needed and serve warm.

• Optional: Garnish with whole toasted cashew nuts and extra cilantro.

• Cooking Tips: Keep stirring the thick purée while cooking to prevent scorching on the bottom of the pan.

• Nutrition Facts:

  • Calories: ~430 kcal

  • Total Fat: 27g

  • Saturated Fat: 14g

  • Cholesterol: 85mg

  • Sodium: 490mg

  • Total Carbohydrates: 32g

  • Dietary Fiber: 3g

  • Sugars: 6g

  • Protein: 18g