Vatapa

Ingredients

• 6 slices stale white bread, crusts removed, torn
• 1 cup coconut milk, for soaking the bread
• 1 lb (450g) medium shrimp, peeled and deveined
• 1/2 cup dried shrimp, ground or finely chopped
• 1 cup roasted peanuts, ground
• 1/2 cup roasted cashews, ground
• 1 can (14 oz/400ml) coconut milk
• 1/4 cup dende (palm oil)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 2 tomatoes, chopped
• 1-2 malagueta or red chile peppers, minced, to taste
• 2 cups shrimp or fish stock
• Juice of 1 lime
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Steps

1. Soak the torn bread in 1 cup coconut milk until softened, about 10 minutes.
2. Season the fresh shrimp with lime juice and salt, and set aside briefly.
3. Heat 2 tbsp of the dende oil in a large pot and saute the onion, garlic, and ginger until softened, about 5 minutes.
4. Add the tomatoes and chile, and cook 5 minutes until broken down.
5. Add the dried shrimp and cook 2 minutes to release its flavor.
6. Stir in the ground peanuts and cashews, then the soaked bread mixture, remaining coconut milk, and stock.
7. Blend the mixture, using an immersion blender directly in the pot, until smooth and thick.
8. Return to low heat, stir in the remaining dende oil, and simmer 15-20 minutes, stirring frequently to prevent sticking, until thick and glossy.
9. Add the fresh shrimp and cook 4-5 minutes until just cooked through and pink.
10. Adjust the salt and lime juice, garnish with cilantro, and serve with white rice or alongside acaraje.