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Vatapa travelog |
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My travelog on the famous Brazilian peasant dish Vatapa
Pronunciation vah-tah-pah'
Travelog
Soon after the Portuguese navigator Cabral claimed Brazil in 1500, slaves from Africa were being imported in great numbers to Bahia, in northeastern Brazil, to work the sugar cane plantations. Over the years a racial mixture called mulatto began to emerge, and eventually it became the dominant population group. The mulattos of Brazil are people of three continents - the blood of black slaves, white settlers, and native Indians runs in their veins.
More than blood blended. An amalgamated cuisine developed, borrowing from the culinary styles and ingredients of West Africa, Europe, and South America. A dish that is typical of this melting-pot cuisine is the Bahian specialty called vatapa, a hot and spicy stew cooked with dende (palm nut) oil and coconut milk. The main ingredient can be seafood or meat.
I enjoyed a vatapa made of dried shrimp and fresh fish in a fisherman's palm-sheltered hut along Bahia's beautiful coastline. Like most Bahians, my host and his family were quick to smile and went out of their way to make strangers feel at ease and welcomed. But the grandmother of the house made the most delightful impression on me - she prepared the vatapa that would please almost any guest, as this recipe will verify.
vatapa
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I hope you find my vatapa travelog page interesting ©2008 HQP / Hillman Quality Publications
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