Vatapá (Bahian Shrimp, Bread & Coconut Cream)

Rinse the dried shrimp under cold water, then soak them in 150 ml warm water for 15 minutes. Keep the soaking water — it is pure shrimp flavour.

Tear the bread into a bowl and pour over 250 ml of the coconut milk. Press it down and leave it to soak into a soft mush.

Put the peanuts, cashews and the drained dried shrimp into a blender. Add the soaking water and blitz to a coarse, sandy paste.

💡 No need for it to be perfectly smooth — a little texture from the nuts is part of a good vatapá.

Warm the olive oil in a wide, heavy pan over medium heat. Fry the onion, garlic and ginger for 4–5 minutes until soft and fragrant but not browned.

Add the chopped tomato and cook 3 minutes until it collapses into a soft sauce.

Add the soaked bread, the nut-and-shrimp paste and the remaining 150 ml coconut milk. Stir everything into one smooth, thick mass.

Drop the heat to low and cook 12–15 minutes, stirring almost constantly with a wooden spoon, until the paste thickens enough to hold a line when you drag the spoon across the pan.

💡 Vatapá catches and scorches the moment you stop stirring — the ground nuts sink and burn. Keep the spoon moving and the heat gentle.

Stir in the reserved whole shrimp and cook 3–4 minutes, just until they turn pink and curl.

Pour in the dendê palm oil and the chopped coriander, and stir until the whole pan glows orange. Add the chili now if using.

Squeeze in the lime, taste, and add salt only if it needs it. Loosen with a splash of warm water if it has gone stiffer than a thick porridge.

Serve hot over white rice, or use it warm as the filling for split acarajé fritters.