Vatapá is a thick seafood and coconut stew that originates from the state of Bahia, in north-eastern Brazil. Superbly filling, this dish has become extremely popular and commonly associated with other areas in northern Brazil too. In Bahia, Vatapá is usually eaten with Acarajé (a deep fried bean ball). Elsewhere in Brazil, it is usually eaten with white rice. Vatapá is not very well known in Singapore as most Brazilian restaurants here are Churrascarias, which is a speciality of southern Brazil. Vatapá on the other hand, hails from the north, where African influence is much stronger. Here are a few simple Vatapá recipes that one can try at home. They have been modified to fit the Singaporean kitchen. Each recipe serves 6 people.
Vatapá (The Original Vatapá Recipe)
Ingredients:
- 2 to 3 tablespoon vegetable oil
- 2 large white onions, chopped
- 5 cloves garlic, finely chopped
- 1/2 cup pickled jalapeño peppers, drained
- 1/2 cup chinese dried shrimps (hay bee), ground till fine in a blender, and pre fried in oil till golden and fragrant (remember to strain off all the oil after frying first)
- 1/2 cup creamy (not chunky) peanut butter
- 2 cups hot water mixed with 2 fish or ikan bilis stock cubes (Knorr is the preferred brand)
- 1 cup breadcrumbs (the western, not japanese type)
- 2 cups coconut cream
- 500g to 750g frozen raw prawns (shrimps). Thawed, peeled and deveined. Make sure they are raw
- black pepper to taste, salt to taste if you feel that the stew is still not salty enough from using stock cubes
- 3 tablespoons palm margarine such as Planta, melted in a microwave, cooled and mixed with 1/2 to 1 teaspoon yellow food colouring (do not omit this ingredient)
Place the onion, ground dried shrimps, garlic and jalapeño peppers in a food processor and pulse till smooth. Add a little water if necessary to keep the blades turning. Heat the vegetable oil in a large deep dish saucepan over medium heat. Add the onion-shrimp mixture and sauté until cooked through, about 5-7 minutes. Stir in the stock and peanut butter. Bring to the boil, stirring constantly until smooth. Stir in breadcrumbs and black pepper. Bring to a boil again, then reduce heat to medium-low and simmer for about 10 minutes. Add the shrimp and coconut cream. Let simmer for another 5 minutes or so, until shrimp is cooked through. But not overcooked. Remove from heat, stir in the planta and food colouring mixture. Taste the stew and add salt if still necessary. Serve hot.
Vatapá de Galinha (Chicken Vatapá)
Ingredients:
- 2 to 3 tablespoon vegetable oil
- 2 large white onions, chopped
- 5 cloves garlic, finely chopped
- 1/2 cup pickled jalapeño peppers, drained
- 1/2 cup chinese dried shrimps (hay bee), ground till fine in a blender, and pre fried in oil till golden and fragrant (remember to strain off all the oil after frying first)
- 1/2 cup creamy (not chunky) peanut butter
- 2 cups hot water mixed with 2 chicken stock cubes (Knorr is the preferred brand)
- 1 cup breadcrumbs (the western, not japanese type)
- 2 cups coconut cream
- 750g to 1kg frozen skinless chicken breast meat. Thawed, boiled and shredded.
- black pepper to taste, salt to taste if you feel that the stew is still not salty enough from using stock cubes
- 3 tablespoons palm margarine such as Planta, melted in a microwave, cooled and mixed with 1/2 to 1 teaspoon yellow food colouring (do not omit this ingredient)
Place the onion, ground dried shrimps, garlic and jalapeño peppers in a food processor and pulse till smooth. Add a little water if necessary to keep the blades turning. Heat the vegetable oil in a large deep dish saucepan over medium heat. Add the onion-shrimp mixture and sauté until cooked through, about 5-7 minutes. Stir in the stock and peanut butter. Bring to the boil, stirring constantly until smooth. Stir in breadcrumbs and black pepper. Bring to a boil again, then reduce heat to medium-low and simmer for about 10 minutes. Add the chicken and coconut cream. Let simmer for another 5 minutes or so, until shrimp is cooked through. But not overcooked. Remove from heat, stir in the planta and food colouring mixture. Taste the stew and add salt if still necessary. Serve hot.
Vatapá de Peixe (Fish Vatapá)
Ingredients:
- 2 to 3 tablespoon vegetable oil
- 2 large white onions, chopped
- 5 cloves garlic, finely chopped
- 1/2 cup pickled jalapeño peppers, drained
- 1/2 cup chinese dried shrimps (hay bee), ground till fine in a blender, and pre fried in oil till golden and fragrant (remember to strain off all the oil after frying first)
- 1/2 cup creamy (not chunky) peanut butter
- 2 cups hot water mixed with 2 fish or ikan bilis stock cubes (Knorr is the preferred brand)
- 1 cup breadcrumbs (the western, not japanese type)
- 2 cups coconut cream
- 750g to 1kg firm white-fleshed fish fillets (such as red snapper), cut into chunks
- black pepper to taste, salt to taste if you feel that the stew is still not salty enough from using stock cubes
- 3 tablespoons palm margarine such as Planta, melted in a microwave, cooled and mixed with 1/2 to 1 teaspoon yellow food colouring (do not omit this ingredient)
Place the onion, ground dried shrimps, garlic and jalapeño peppers in a food processor and pulse till smooth. Add a little water if necessary to keep the blades turning. Heat the vegetable oil in a large deep dish saucepan over medium heat. Add the onion-shrimp mixture and sauté until cooked through, about 5-7 minutes. Stir in the stock and peanut butter. Bring to the boil, stirring constantly until smooth. Stir in breadcrumbs and black pepper. Bring to a boil again, then reduce heat to medium-low and simmer for about 10 minutes. Add the fish and coconut cream. Let simmer for another 5 minutes or so, until shrimp is cooked through. But not overcooked. Remove from heat, stir in the planta and food colouring mixture. Taste the stew and add salt if still necessary. Serve hot.
* important note: The reason why Planta with food colouring is so important is because any authentic Vatapá will contain Dendê oil. A type of palm oil that originates in Africa. It has an extremely strong taste and stains any neutral coloured food yellow. Dendê oil is very common in north and north-eastern Brazilian cooking but is almost impossible to get in Singapore. Hence, we chose Planta as it is stronger in taste and smell than our local palm oil. And yellow food colouring as it will give the dish its desired colour. Do not be fooled by the deep yellow sheen in plain, melted Planta. The yellow colour from it is not strong enough to colour the stew.
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