Vatapá is a rich, velvety stew made by blending bread, shrimp, ground peanuts, cashews, coconut milk, onions, garlic, and dendê oil (red palm oil) into a smooth, flavorful paste, then simmering gently. Often served with white rice or as a filling for acarajé (black-eyed pea fritters), it’s a signature dish of Bahian cuisine, showcasing the deep African influence on Brazilian food.

Traditionally eaten during religious festivals, street fairs, or as part of a full moqueca-style seafood platter, vatapá is creamy, nutty, spicy, and satisfying.

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