Brazil

Stale bread

grated onion

Palm oil

Smoked dried shrimp

Roasted skinless peanuts

Roasted cashews

Ginger Juice

Coconut Milk

homemade fish or chicken broth

Salt

Easy Vatapá

Hidrate o pão com água filtrada e leite de coco, em seguida liquidifique até chegar num creme fluido e homogêneo. 

Hydrate the bread with filtered water and coconut milk, then liquefy until you get a smooth, fluid cream.

Em uma panela refogue no Dendê a cebola ralada e alguns camarões secos inteiros, acrescentando em seguida o fundo misto*, o creme de pão batido e o caldo. Cozinhe em fogo médio sem parar de mexer. Quando ferver adicione um pouco mais de Dendê com a intenção de colorir e aromatizar a preparação, misture até toda a massa estar pintada, e acerte o sal. Quando chegar numa consistência pastosa e soltando da panela adicione o sumo do gengibre, envolva bastante e retire do fogo.

In a pan, sauté the grated onion and some whole dried shrimp in Dendê, then add the mixed bottom*, the beaten bread cream and the broth. Cook over medium heat, stirring constantly. When it boils, add a little more Dendê with the intention of coloring and flavoring the preparation, mix until all the mass is painted, and adjust the salt. When it reaches a pasty consistency and releasing from the pan, add the ginger juice, mix well and remove from the heat.

*FUNDO MISTO = camarão seco triturado + castanha de caju triturada +amendoim torrado triturado. Tem um vídeo no meu Igtv explicando.*

*MIXED BACKGROUND = crushed dried shrimp + crushed cashew nuts + crushed roasted peanuts. There's a video on my Igtv explaining it.*

Easy Vatapá

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