Vatapá is a creamy, aromatic dish from Bahia, Brazil, with strong African influences. It combines shrimp, coconut milk, ground nuts (peanuts or cashews), palm oil (dendê), and spices, thickened with bread or cassava flour. It’s often served with white rice, acarajé (black-eyed pea fritters), or fish.
Ingredients
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500g shrimp (peeled & deveined, reserve shells for broth)
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200ml coconut milk
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2 tbsp palm oil (dendê) (essential for authentic flavor)
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1 onion (chopped)
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2 garlic cloves (minced)
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1 tomato (diced)
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1 bell pepper (chopped)
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1 chili pepper (optional, for heat)
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100g roasted peanuts or cashews (ground)
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2 slices stale bread (or cassava flour for gluten-free)
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1 lime (juiced)
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Fresh cilantro or parsley (to garnish)
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Salt & pepper to taste
(Optional: dried shrimp for extra depth)
Execution
1. Prepare Shrimp Broth:
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Simmer shrimp shells in 1 cup water for 10 mins, then strain.
2. Sauté Aromatics:
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In a pan, heat 1 tbsp palm oil, sauté onion, garlic, bell pepper, and chili until soft.
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Add tomato, cook until it breaks down.
3. Blend Base:
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Soak bread in coconut milk, then blend with peanuts, half the shrimp, and a bit of broth until smooth.
4. Cook Vatapá:
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Pour blended mix into the pan, add remaining broth, and simmer on low heat for 15-20 mins, stirring often.
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Add remaining shrimp and cook for 5 more mins.
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Stir in lime juice, remaining palm oil, and adjust seasoning.
5. Serve:
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Garnish with cilantro and serve with rice or acarajé.
Additional Tips
✔ For extra richness, add a splash of coconut cream.
✔ No palm oil? Use annatto oil, but dendê is traditional.
✔ Vegetarian version: swap the shrimp with heart of palm or mushrooms.
✔ Thickness control: use breadcrumbs or flour to thicken.
Q&A About This Recipe
What does Vatapá taste like?
Imagine a creamy, slightly nutty stew with a hint of sweetness from coconut milk, a smoky depth from palm oil (dendê), and a gentle kick from chili peppers. The shrimp add a briny umami punch, while fresh lime brightens everything up. It’s rich but balanced—like a tropical curry’s Brazilian cousin!
Can I make Vatapá without dendê oil?
Yes, but it won’t be truly authentic. Dendê oil gives Vatapá its signature golden color and earthy flavor. If you can’t find it:
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Substitute: Mix annatto oil (achiote) + a pinch of smoked paprika for color and depth.
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Pro Tip: Order dendê oil online—it’s worth it!
Is there a vegetarian version?
Absolutely! Swap shrimp for:
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Hearts of palm (mimics seafood texture)
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Mushrooms (cremini or oyster for meatiness)
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Jackfruit (shredded for a “pulled” effect)
Use vegetable broth instead of shrimp stock.
Why is my Vatapá too thick/thin?
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Too thick? Stir in extra coconut milk or broth.
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Too thin? Simmer longer, or add a paste of mashed bread/cassava flour + water.
Would peanut butter work as a replacement for ground peanuts?
Yes, but opt for natural, unsweetened peanut butter (1-2 tbsp). Traditional ground peanuts give better texture, though!
How do I store leftovers?
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Fridge: Up to 3 days in an airtight container.
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Freezer: Up to 1 month (thaw overnight, reheat gently with a splash of coconut milk).
What’s the best way to serve Vatapá?
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Classic: Over white rice with lime wedges.
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Street-food style: Stuffed inside acarajé (black-eyed pea fritters).
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Low-carb: With roasted plantains or cauliflower rice.
Can I make it ahead for a party?
Yes! Vatapá tastes even better the next day as flavors meld. Reheat on the stove with a little broth to loosen
Why You’ll Obsess Over This Recipe
✅ Creamy ≠ Heavy—The magic blend of coconut milk and ground peanuts creates a velvety sauce that’s decadent but not stodgy.
✅ Sweet, Spicy & Umami—Dendê oil adds depth, chili brings the heat, and shrimp stock ties it all together.
✅ Versatile AF—Swap shrimp for chicken, hearts of palm, or even jackfruit. No dendê oil? A dash of smoked paprika + turmeric mimics its vibe.
Happy Cooking
Diana
