How to make Vatapá

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk lowers calories, while regular milk is often less expensive.

peanut butter

🥗Healthier: sunflower seed butter

💰Cheaper: crushed peanuts

Sunflower seed butter is nut-free, while crushed peanuts can be more economical.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil can be a cost-effective substitute.

Grind the peanuts and place them into a bowl.

Grind the cashews and place them in a different bowl.

Grind the dried shrimp in small sections and put that in a separate bowl.

Tear the bread into chunks and place them in a large bowl.

Pour the coconut cream, fat-free milk, and water into the bread and stir thoroughly, mashing with hands until an oatmeal texture forms.

Peel the onions and dice them finely.

Shake the dendê oil to get rid of any residue at the bottom until it's all the same color.

Measure the dendê oil and pour it into the pot, then add the diced onions and stir the mixture.

Add the bread mixture into the blender, then add the whole wheat flour, ground ginger, and ground cayenne pepper, and blend the mixture.

Add three spoonfuls of the ground peanuts to the blender and stir thoroughly.

Add three spoonfuls of the ground cashews to the blender and blend again.

Add the ground shrimp to the blender and mix.

After blending, add the bread mixture to the pot and begin stirring continuously.

Continue stirring during the cooking process; it will initially look marbled but will turn yellow as it cooks.

As it thickens and clumps, keep stirring.

Optionally, add cod fish broth for extra flavoring.

Optionally, add broth from a fish stew for additional flavor.

Once the mixture starts to bubble and rise to the surface, turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens