Brazilian Vatapa Sauce

Brazilian Vatapa sauce
Nutrition Information
  • Serving size: 100g
  • Calories: 217 kcal
  • Fat: 14 grams
  • Saturated fat: 4.8 grams
  • Carbohydrates: 14 grams
  • Sugar: 4 grams
  • Sodium: 1.2 grams
  • Fiber: 1.4 grams
  • Protein: 8.8 grams
Recipe type: Seafood
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
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Brazilian Vatapa sauce is something you have to try ! An Afro/<a href="https://chilliworkshop.co.uk/2020/11/27/the-use-of-chillies-in-brazilian-cooking/" data-mce-href="https://chilliworkshop.co.uk/2020/11/27/the-use-of-chillies-in-brazilian-cooking/"> Brazillian </a>dish popular around the whole of Brazil. This spicy, creamy stew is traditionally eaten with <a href="https://www.foodandwine.com/recipes/acaraje" data-mce-href="https://www.foodandwine.com/recipes/acaraje">Acaraje</a>, a fried bean and onion dough ball that has its origins in Nigeria, It can also be served with rice and in a more western style, simply with toast. Really tasty and full of flavour!
Ingredients
  • Dried shrimps - 100 grams
  • Onion – one large – finely diced
  • Garlic – two cloves- finely chopped
  • Birds-eye Chillies – three – finely chopped ( see note)
  • Coriander/ Cilantro – ½ cup ( chopped)
  • Roasted peanuts – ¼ Cup
  • Cashew nuts – ½ Cup (unsalted)
  • Ginger paste – 1 teaspoon
  • Red Chilli powder – one teaspoon
  • Coconut milk – 400ml
  • Palm oil – 100 ml ( see note)
  • Milk (full fat) – 250ml
  • Day-old soft crushed French loaf – ¾
  • Salt – one teaspoon
  • Water – ½ cup
  • Wheat flour – 3 tablespoons
Instructions
  1. Finely grind the peanuts, cashew nuts and shrimp individually and place in separate bowls
  2. Break the French bread into a large bowl and add coconut cream, milk and water. Allow bread to soak up the liquids by stirring with a spoon
  3. Place the soaked bread in a blender and pulse. Add wheat flour and chilli powder. Blend well
  4. Now slowly incorporate the nuts by and shrimp tablespoon by tablespoon until well combined
  5. Heat palm oil in a pan and bring to medium heat. Add onions and fry until translucent
  6. Add chillies, ginger and the garlic. Fry gently for two-three minutes
  7. Place the bread /nut mixture into the pan
  8. Gently heat to a medium temperature, stirring all the time
  9. Add Coriander
  10. Allow to reach simmering point. It is essential that you not stop stirring at any point as there is a danger the mixture will catch on the bottom of the pan. What you are looking to achieve is to cook the mixture at simmering /boiling temperature until the mixture is cooked. The mixture will thicken in this process into a creamy paste
  11. When the palm oil starts rising to the surface, it indicates that the sauce is cooked through
  12. Remove from stove and serve with rice, toast or Acarajé (Brazillian fried patty made with beans and onions.)
Notes
* Palm oil can be substituted by Canola oil

**For a hotter Brazilin vatapa sauce , add more chillies


Keywords: Vatapá

Serves: 4 - 5 portions