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Vatapá

A rich Afro-Brazilian seafood stew featuring a smooth coconut and nut-thickened sauce flavored with dendê oil and spices.

40 minMediumServes 6420 cal/serving

BrazilianDinnerStovetop and BlenderPescatarianDairy-FreeEgg-FreeSoy-FreePork-FreeCorn-Free

Ingredients

  • 6 slices stale white bread, cubed
  • 2 cups canned coconut milk
  • 1/2 cup roasted peanuts
  • 1/2 cup roasted cashews
  • 1/4 cup ground dried shrimp
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 red chili pepper, seeded
  • 1/4 cup dendê oil
  • 1 lb raw shrimp, peeled
  • 1 tsp fine salt

Instructions

  1. 1

    Soak 6 slices cubed stale white bread in 2 cups canned coconut milk for 10 minutes until softened.

  2. 2

    In a blender, combine soaked bread, 1/2 cup roasted peanuts, 1/2 cup roasted cashews, 1/4 cup ground dried shrimp, 1 medium chopped yellow onion, 4 minced garlic cloves, 1 tsp grated fresh ginger, and 1 seeded red chili pepper. Blend until smooth.

  3. 3

    Heat 1/4 cup dendê oil in a large pot over medium heat.

  4. 4

    Pour the blended mixture into the pot and stir constantly for 10 to 15 minutes until thickened and glossy.

  5. 5

    Add 1 lb peeled raw shrimp and 1 tsp fine salt to the pot, simmering until shrimp reach an internal temperature of 145°F, about 4 to 5 minutes.

Questions

Can I make Vatapá gluten-free?

Yes. The gluten in this entry is 6 slices stale white bread, cubed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Vatapá keep?

Refrigerate it in a sealed container for up to four days and stir it back together before serving.

Can I halve or double Vatapá?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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