The Recipe
Serves: 3-4 people
Preparation: 20 minutes
Baking Time: 20-30minutes
Vatapá is a dish from Bahia, in the Northeastern region of Brazil and is the influence of the West African ethnic group known as the Yoruba people
Vatapá is a dish from Bahia, in the Northeastern region of Brazil. particularly in the Bahia and Pernambuco states, and is the influence of the West African ethnic group known as the Yoruba people. This area in Brazil contains dishes that heavily use ingredients such as coconut milk, okra and dendê (palm oil).
Vatapá is a stew based on fish, dried shrimp, coconut, palm oil, bread and peanuts. Traditionally it is served as a paste and a filling inside acarajé, a black-eyed pea fritter.
The cuisine of Brazil is extremely diverse, just as its’ people are, reflecting a mixture of ingredients and techniques from the Europeans, Africans and the Native Indians as well as differing from region to region. Learn more about Brazil’s cuisine here
This variation of vatapá is served more like a chunky stew, topped with fresh grilled prawns – a comforting combination and a great sharing dish.
THE INGREDIENTS
VATAPA BASE
80g dried prawns
300g boiling water
Olive oil
5g ginger, finely chopped
5g garlic, finely chopped
70g white onion, thinly sliced
20g red chillies, finely chopped, include seeds
4g annatto seeds (ground)*
2g cumin seeds (ground)
120g ripe tomatoes, roughly chopped
30g ground peanuts
300g coconut milk
50g stale bread
*annatto adds colour and flavour. If not available you can substitute with half turmeric & half sweet paprika
PRAWN TOPPING
800g fresh prawns
100 ml lime juice
Sea salt
Cracked black pepper
GARNISH
Chopped coriander, sliced chillies, crispy onions, annatto oil/olive oil
THE METHOD
Add 300g hot water over the dried prawns. Allow to sit for 5 minutes. Strain and keep the liquid and prawns.
Add 3-4 tbsps of oil into a heavy-based saucepan on medium heat. Fry the onions until fragrant.
Add ginger, garlic and red chillies.
Mix in the spices, and the fresh chopped tomatoes. Cook until all ingredients are coated in the spices.
Lastly add the peanuts, coconut milk, reserved prawn stock and bread.
Allow to simmer on a low heat for about 10-15 minutes, stirring occasionally
Season with sea salt according to your taste
Once the vatapa stew is done, peel and devein prawns with the tails still intact.
Coat in oil, sea salt and cook prawns in a hot frypan or grill
When the prawns are cooked, drizzle over a little lime juice and black pepper
Place on top of vatapa, garnish with chopped coriander, crispy onions, sliced chillies and serve with rice topped with toasted coconut.
