Ingredients with Measurements:
- 2 cups of dried shrimp
- 2 cups of coconut milk
- 2 cups of bread crumbs
- 1 cup of peanuts
- 1 cup of cashews
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons of dendê oil (palm oil)
- 2 tablespoons of olive oil
- 2 tablespoons of tomato paste
- 2 tablespoons of lime juice
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of paprika
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 tablespoon of dried oregano
- 1 tablespoon of dried thyme
- 1 tablespoon of sugar
- 1 cup of water
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. Soak the dried shrimp in water for 30 minutes, then drain and rinse them.
2. In a blender or food processor, blend the peanuts and cashews until they become a paste.
3. In a large pot or Dutch oven, heat the dendê oil and olive oil over medium heat.
4. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
5. Add the tomato paste, lime juice, salt, black pepper, paprika, coriander, cumin, oregano, thyme, and sugar to the pot and stir well.
6. Add the blended peanuts and cashews to the pot and stir well.
7. Add the soaked dried shrimp to the pot and stir well.
8. Add the bread crumbs and water to the pot and stir well.
9. Add the coconut milk to the pot and stir well.
10. Reduce the heat to low and let the vatapá simmer for 30 minutes, stirring occasionally.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 30g
Protein: 15g
Sodium: 800mg
Sugar: 8g
Fiber: 5g
Substitutions for ingredients:
- Instead of dried shrimp, you can use fresh shrimp or crab meat.
- Instead of dendê oil, you can use vegetable oil or coconut oil.
- Instead of bread crumbs, you can use cornmeal or tapioca flour.
- Instead of peanuts and cashews, you can use almonds or macadamia nuts.
Variations:
- You can add diced bell peppers or hot peppers to the vatapá for extra flavor and spice.
- You can use chicken or beef instead of seafood for a meat-based vatapá.
- You can add okra or eggplant to the vatapá for a vegetable-based version.
Tips and tricks:
- Make sure to soak the dried shrimp in water before using them to soften them up.
- Use a blender or food processor to make the peanut and cashew paste for a smoother texture.
- Stir the vatapá frequently while it simmers to prevent it from sticking to the bottom of the pot.
Storage instructions:
- Store leftover vatapá in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the vatapá in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the vatapá in a large bowl or individual bowls.
- Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Serve the vatapá with rice or bread.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans.
Troubleshooting advice:
- If the vatapá is too thick, add more water or coconut milk to thin it out.
- If the vatapá is too thin, add more bread crumbs or peanuts and cashews to thicken it up.
Food safety advice:
- Make sure to cook the seafood or meat thoroughly before adding it to the vatapá.
- Store leftover vatapá in the refrigerator and consume within 3 days.
Food history:
- Vatapá is a traditional Brazilian dish that originated in the state of Bahia. It is a creamy stew made with seafood or meat, coconut milk, and spices.
Flavor profiles:
- Creamy, nutty, savory, and slightly sweet.
Serving suggestions:
- Serve the vatapá as a main dish for lunch or dinner.
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Region: Brazilian