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
Finely grind the peanuts, cashew nuts and shrimp individually and place in separate bowls
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
Place the soaked bread in a blender and pulse. Add wheat flour and chilli powder. Blend well
Now slowly incorporate the nuts by and shrimp tablespoon by tablespoon until well combined
Heat palm oil in a pan and bring to medium heat. Add onions and fry until translucent
Add chillies, ginger and the garlic. Fry gently for two-three minutes
Place the bread /nut mixture into the pan
Gently heat to a medium temperature, stirring all the time
Add Coriander
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
When the palm oil starts rising to the surface, it indicates that the sauce is cooked through
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