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Name: Vatapá
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: Brazil
Ingredients: 200 g stale white bread; 400 ml coconut milk; 100 g dried shrimp; 80 g raw peanuts; 80 g cashews; 80 ml dendê palm oil; 1 onion; 3 cloves garlic; 20 g fresh ginger; 30 g fresh cilantro; 2 malagueta chili; 300 ml fish stock; 1 tsp salt

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Brazil1 h 15 minServes 6déjà cuisiné

Vatapá

Ingrédients13

stale white bread200 g
coconut milk400 ml
dried shrimp100 g
raw peanuts80 g
cashews80 g
dendê palm oil80 ml
onion1
garlic3 cloves
fresh ginger20 g
fresh cilantro30 g
malagueta chili2
fish stock300 ml
salt1 tsp

céréalefruitfruits de merlégumeautreépice et sauce

Préparation

Soak the bread in the coconut milk until soft, then mash it into a thick paste.
Toast the peanuts and cashews, then grind them finely with the dried shrimp.
Finely chop the onion, garlic, ginger, cilantro, and chili.
Warm the dendê oil and gently cook the onion, garlic, ginger, and chili until fragrant.
Stir in the nut-shrimp paste, soaked bread, and fish stock, and simmer, stirring often, until thick and creamy.
Season with salt, fold in the cilantro, and cook a few minutes more until the oil just surfaces.
Serve hot as a thick stew, traditionally with rice, or as a filling for acarajé.