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My cooking tips
for the famous
Brazilian peasant dish
Vatapa
Also see these
Vatapa pages
 Some
pointers
 If
palm nut oil is unavailable
Use olive oil. Also substitute 12 centiliters
(1/2 cup) pureed
tomatoes for the 6 centiliters (1/4) cup of the water in step 7 - this gives the dish some of its
characteristic reddish hue that would otherwise have been imparted by the palm
nut oil.
When
handling chili peppers
Do not touch your eyes. Thoroughly wash the knife blade, your hands, and the
work surface when you complete the cutting task.
Chili
hotness
Adjust the quantity of chili according to your degree of built-up immunity to
that spice but, remember, Vatapa is supposed to be hot.
Halibut
substitutes
They include cod and striped sea bass.
Coconut
milk
Do not let it boil for even a second throughout the recipe.
Serving
Suggestions
Thickening
Ladle your Vatapa into shallow soup bowls. By the time the preparation is
cooked, it will have the consistency of a thin porridge.
Traditional
accompaniments
Serve Vatapa with pirao de arroz com leite de coco, a cold
pudding made with rice flour and coconut milk. Plain rice served steaming hot is
also popular. Cold beer is the preferred alcoholic beverage for Vatapa.
Variations
Shrimp
Add some shelled and deveined fresh shrimp to the recipe 1 or 2 minutes after
you add the fish in step 8.
Tomatoes
Use them whether or not you use palm nut oil.
Nuts
Substitute almonds or cashew nuts for the peanuts. Brazil nuts can be used,
too.
Extra
ingredients
Experiment by adding ginger and other flavoring agents. Diced
sweet green peppers lend color contrast.
Cornmeal
In place of it, use manioc, rice flour, cornstarch, or bread crumbs to thicken
the dish.
Meat
substitution
Use pork or chicken as the main ingredient.
Explore additional
Vatapa pages
  
 
  
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