Vatapá (SHELLFISH-FREE)

Ingredients

• 4 slices Stale bread, crust removed
• 2 13.5 oz cans Coconut milk
• 3 tbsp Dendê oil (palm oil)
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 0.5 cup Peanuts, ground
• 0.5 cup Cashews, ground
• 1.5 cup Cooked shredded chicken
• 0.25 cup Cilantro, chopped
• 1 tbsp Lime juice
• 1 tsp Salt
• 0.5 tsp White pepper
• Hot sauce, to taste

Instructions

1. 1In a medium bowl, combine the 4 slices of stale bread, crust removed, with 1 can (13.5 oz) of coconut milk. Let this soak for 15 minutes, or until the bread is very soft.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 3 tablespoons of dendê oil. Once the oil is shimmering, add the 1 medium onion, chopped, 3 cloves garlic, minced, and 1 teaspoon ginger, grated. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
3. 3Transfer the soaked bread and coconut milk mixture to a blender. Blend until completely smooth. This may take 1-2 minutes depending on your blender. You should have a creamy puree.
4. 4Pour the smooth bread mixture into the pot with the sautéed aromatics. Stir in the 0.5 cup ground peanuts, 0.5 cup ground cashews, and 1.5 cups cooked shredded chicken. Bring the mixture to a gentle simmer, then reduce the heat to low (250°F / 120°C). Cook, stirring frequently to prevent sticking, until the mixture has thickened to a creamy, stew-like consistency, about 15 to 20 minutes. The mixture will coat the back of a spoon.
5. 5Remove the pot from the heat. Stir in the 0.25 cup chopped cilantro and 1 tablespoon lime juice. Season with 1 teaspoon salt and 0.5 teaspoon white pepper. Taste and add hot sauce, if desired.
6. 6Serve the Vatapá hot. It is traditionally served with white rice.

Substitutions

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