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Ingredients

• 3 tablespoons [45 mL] vegetable oil
• 1 tablespoon [15 mL] dendê oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon [5 mL] ginger, minced fine
• 4 tomatoes, seeded and chopped
• 3 preserved malagueta chiles, minced
• Juice of 1 lime
• 2 tablespoons [30 mL] cilantro leaves
• 1 tablespoon [15 mL] parsley
• 4 cups [960 mL] coconut milk
• ¼ cup [60 mL] ground dried shrimp
• ½ cup [120 mL] ground roasted cashew nuts
• ¼ cup [60 mL] ground roasted almonds
• ¾ cup [180 mL] unsweetened coconut, grated
• 1-inch [2.5-cm] slice fresh ginger, minced
• 12 ounces [340 g] raw shrimp, peeled and deveined
• 1 pound [450 g] fish fillets, such as sea bass, cod, or tilapia, cut into pieces
• Rice or warm acarajé (see page 150), for service
• Sprigs of cilantro, for garnish

Description

Vatapá Is An African-inspired Bahian Specialty That Has Been Adopted Throughout Brazil. Traditionally It Is Made With Seafood, But It May Also Be Made With Poultry.

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