Vatapá is kind of a stew prepared of dry shrimps, bread ,cashew nut, peanuts and coconut milk. It originated in the state of Bahia, but its deep roots are from Africa. The vatapá can be served as is or over white rice, but its most common usage is as filling for acarajé.
250g (8 oz) dried shrimp
1 cup unsalted cashews
½ cup peeled unsalted peanuts
3 cups bread torn into pieces
2 cups unsweetened coconut milk
3 cups coconut cream
1 large tomato
1 medium white onion
2 tbsp. fresh ginger
1 cup coriander leaves (cilantro)
3-4 green spring onions
1 large jalapeño pepper
1½ cup red palm oil (dendê oil)
salt
freshly ground black pepper
Preparation time: 1 hr.
Difficulty level: Medium
Special equipment: Food processor
Ingredients
Preparation
Remove head and tails of the dried shrimp. Place in a food processor and pulse it into powder. Add cashews and peanuts and process for 2 minutes, then remove and set aside.
In a bowl mix the bread and 2 cups unsweetened coconut milk. Allow soaking for a few minutes. Place the bread and coconut milk mixture in a food processor and process until it turns into a paste (about 40 seconds), then remove and set aside.
Place tomato, onion, ginger, coriander leaves, spring onions and jalapeño in food processor. Process until incorporated (about 40 seconds), then remove and set aside.
Set a large sauce pan over medium-high heat, add the coconut cream, the tomato and spices mixture, and dried shrimp mixture. Bring to a light boil. Add red palm oil and bread mixture, stirring constantly. Add salt and pepper to taste. Reduce the heat to medium-low and cook for 30 minutes, stirring constantly.