Creamy Bahian Vatapá With Shrimp

Start the vatapá by peeling the shrimp, removing the vein, and patting dry. Leave larger pieces whole, as smaller ones stay juicier that way.

Tear the sandwich bread into pieces, place in a bowl, and pour over the coconut milk to soak and soften.

Finely chop the onion, crush the garlic, and finely grate the ginger. Deseed the chili and slice into thin strips.

Place peanuts and cashews in a blender, add the soaked bread with coconut milk, and blend into a smooth paste. Add a little water if needed for easier blending.

Roughly chop the cilantro and set a small portion aside for garnishing the dish.

Heat canola oil with palm oil in a pan over medium heat, add the onion and sauté for 4-5 minutes until translucent. Then add the garlic and ginger, and fry for another minute until fragrant.

Stir in the nut and bread paste, and add 50-100 ml water if needed for a thick sauce consistency. Cook, stirring constantly, for 6-8 minutes until the mixture thickens and the raw nut flavor mellows.

Add the chili (if using) and shrimp, season with salt and pepper. Simmer gently for 4-6 minutes just until the shrimp turn pink and opaque.

Stir in most of the chopped cilantro, adjust consistency with a splash of water if needed. Season to taste with salt and pepper, and remove from heat.

Meanwhile, bring water with 1 teaspoon of salt to a boil in a pot, add rinsed parboiled rice, reduce heat, and cook according to package instructions until tender. Drain in a colander.

Spoon some cooked rice onto a plate, serve a ladleful of vatapá alongside, sprinkle with the reserved cilantro, and serve with lime wedges for squeezing over.

Vatapá is best served creamy, not too thin. If it thickens while serving, loosen with a tablespoon of hot water and stir briefly.