Vatapá
Vatapá arrived with enslaved West Africans and became a cornerstone of Bahian cuisine, often served alongside acarajé.
A rich Bahian stew of bread, shrimp, coconut milk, peanuts and dendê palm oil, blended into a thick, creamy paste with deep African-Brazilian roots.
Ingredients
Method
Soften onion in dendê oil.
Add prawns and cook 3 minutes.
Stir in soaked bread, coconut milk and ground peanuts. Simmer 20 minutes, stirring often, until thick and smooth.
Blend partially for a creamy texture and serve with rice.
Dendê oil gives vatapá its unmistakable colour and flavour — don't substitute with regular oil if you can help it.
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