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( Vatapá )
Shrimp and Peanut Sauce
( Vatapá )
Vatapá is a must have for Brazilian diners in Bahia, a state in eastern Brazil. Rich and heavily spiced, it is often served with white rice as an accompaniment to many dishes. Look for dried shrimp, one of the crucial ingredients, at Asian or Latin American markets. Serve with farofa and white rice.
Ingredients
1 large loaf Italian or French bread, dried in a paper bag at room temperature for three days
½ cup dried shrimp, shelled
½ cup mixed raw (not roasted), unsalted peanuts and cashews, roughly chopped
1½ inch piece fresh ginger root, peeled and coarsely chopped
1 onion, chopped
½ cup dendê or peanut oil
1 cup coconut milk
1 tablespoon fresh cilantro
Salt to taste
Preserved malagueta pepper or hot pepper sauce to taste (optional)*
Details
Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 90 minutes
Serves: 6
Method
Tear bread into chunks and soak in water in a large bowl for at least an hour. Remove and squeeze dry.
Combine all ingredients in a food processor or blender and process until the mixture is paste like.
Transfer mixture to a medium-sized saucepan and cook over medium-low heat, stirring constantly, for 10 to 15 minutes or until smooth and creamy. If the mixture is too thick, stir in a little bit of water.
*Many Brazilian dishes get their spiciness from fresh or preserved malagueta peppers. Check Latin American markets for malagueta. If you can’t find it but still want to add some kick to your vatapá, you can substitute a few drops of hot pepper sauce.
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