Shrimp and Peanut Sauce/Vatapá
Vatapá is a must-have for Brazilian diners in Bahia, a state in eastern Brazil. Rich and heavily spiced, it is often served with white rice as an accompaniment to many dishes. Look for dried shrimp, one of the crucial ingredients, at Asian or Latin American markets. Serve with farofa and white rice.
Ingredients
1 large loaf Italian or French bread, dried in a paper bag at room temperature for three days
1/2 cup dried shrimp, shelled
1/2 cup mixed raw (not roasted), unsalted peanuts and cashews, roughly chopped
1 1/2-in. piece fresh gingerroot, peeled and coarsely chopped
1 onion, chopped
1/2 cup dendê or peanut oil
1 cup coconut milk
1 tbsp. fresh cilantro
salt to taste
preserved malagueta pepper or hot pepper sauce to taste (you can substitue it with hot sauce)*
Instructions:
1. Tear bread into chunks and soak in water in a large bowl for at least an hour. Remove and squeeze dry.
2. Combine all ingredients in a food processor or blender and process until the mixture is pastelike.
3. Transfer mixture to a medium-sized saucepan and cook over medium-low heat, stirring constantly, for 10 to 15 minutes, or until smooth and creamy. If the mixture is too thick, stir in a little bit of water.
Preparation time: 10 to 15 minutes
Cooking time: 10 to 15 minutes
Serves 4 to 6
