Vatapá (Bahian Shrimp and Coconut Cream)
In short: A thick, spoonable Bahian cream of bread, coconut milk, nuts and shrimp, finished with red palm oil and served over rice or inside acarajé. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 35 min
- Resting
- 30 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 505 kcal
Vatapá is a staple of Bahian celebrations and street stalls. Soaked bread is blended with coconut milk, peanuts, cashews, ginger and shrimp into a smooth cream, then cooked slowly with red dendê palm oil until thick like soft polenta. It is served with white rice or tucked into acarajé fritters. The taste is rich, nutty and gently spiced, with a deep seafood backbone.
Instructions
- Put the bread in a bowl, pour over the coconut milk and water, and soak for 15 minutes, until completely soft.
- Toss the fresh shrimp with the lime juice and 1/2 tsp of the salt. Leave them in the fridge for 15 minutes.
- Blend the soaked bread and its liquid with the dried shrimp, peanuts, cashews, onion, garlic, ginger and tomatoes until smooth, working in batches.
- Heat 1 tablespoon of the dendê in a wide pot over medium heat. Cook the fresh shrimp for 2 minutes, until just pink and opaque, then lift them onto a plate.
- Pour the blended cream into the same pot. Cook over low heat, stirring constantly with a wooden spoon, for 15 to 20 minutes, until thick and smooth like soft porridge. Add a splash of water if it gets too stiff.
- Stir in the remaining dendê, the remaining salt and the chili. Fold in the shrimp and half the cilantro, and cook for 2 minutes more.
- Serve hot over white rice, scattered with the remaining cilantro.
Tips
- If you cannot find dried shrimp, add 100 g (3 1/2 oz) more fresh shrimp to the blender and 1 tsp fish sauce for depth.
- Vatapá thickens as it cools. Loosen leftovers with a splash of warm water or coconut milk when reheating, stirring over low heat.
Questions and answers
What is vatapá served with?
White rice, fish dishes and acarajé fritters. In Bahia it is a standard filling for acarajé, alongside caruru and hot pepper sauce.
Can I make vatapá ahead of time?
Yes. It keeps in the fridge for 3 days. Reheat it gently, adding a little warm water or coconut milk and stirring so it stays smooth.
What can I use instead of dendê?
Dendê gives the color and the earthy flavor. Use 2 tablespoons of neutral oil with 1/2 teaspoon of sweet paprika, and expect a milder result.
How long does it take to make Vatapá (Bahian Shrimp and Coconut Cream)?
About 1 h 5 min in total: 30 min of preparation and 35 min of cooking.
How many calories are in Vatapá (Bahian Shrimp and Coconut Cream)?
About 505 kcal per serving, with 26 g of protein, 28 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 505 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 28 g |
| Fat | 32 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
