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  • Hey, it's not all about meat in Brazil. Which is why we're giving a go who this

  • African inspired Vatapá as a Brazilian shrimp stew.

  • This Brazilian

  • shrimp stew needs dried shrimp which we're going to rehydrate, some amazing spices and

  • flavours that we're going to cook off in palm oil

  • and its thickened with nuts and bread. Now you said Brazilian.

  • Yes. Are you sure this is Brazilian? Yes from the northeast region of Brazil.

  • And it starts with some dried shrimp, about a handful. And all we need to do is start to rehydrate

  • those

  • just by pouring hot water over. Wait wait wait, you have to appreciate the smell of this.

  • Can you smell that? I don't think they going to be able to smell that. Yeah, that's what I thought.

  • Not pleasant. They are potent. But that's what gives this dish its authentic

  • depth of flavour. In the meantime, I'm going to chop up an onion

  • you're going to do two cloves of garlic and one red

  • chili. And this is the base to our stew. Now the reason I questioned

  • if this was from Brazil or not, is that I've heard that it started

  • in Africa So it's now very traditional

  • in the northeast of Brazil. But you're absolutely right, it came across as an original

  • concept or idea from Africa. Now these need to be fried off. Are you alright there?

  • in a little bit of palm oil.

  • You're really struggling. The onions were quite strong. A little bit of palm oil

  • Have you ever used this stuff before? I have never used it, I've heard about it.

  • Another ingredient that came across from Africa, now used a lot

  • in the tropics, Brazilian cuisine. The color comes from the

  • oil palms. It's the reddish pulp from the fruit of the oil palms

  • that creates palm oil. Now you're starting to cry. Now I'm going. There we go.

  • While that's sweating away we're going to talk about a few other ingredients that are classic

  • to a vatapá that thickens it. It's nuts... cashew nuts,

  • peanuts and bread. Okay so, if I give you

  • some of this stale bread. Yeah. If you just put it in our chopper, Where is it? We just want bread crumbs.

  • Over there.

  • Blend those up to crumbs.

  • Great, and the crumbs can go into here because now we need to take our shrimp...

  • they've kind of begun to absorb that and rehydrate.

  • They're alive! Not alive, just floating occasionally. What I'm going to do it drain that off.

  • You actually buy shimp paste. Because this bit kind of makes it like a chowder.

  • I guess doesn't it? In the sense that you're blitzing up fish into the dish. Yeah. I guess so like a laksa

  • from Asia. All round the world different

  • stews of fish variety use shrimp as a paste, so yeah I guess you're right.

  • That's cool. Now at this stage

  • our onions are beginning to go nice and soft

  • and this is a brilliant part of this dish, everything goes in together now.

  • So what we're going to do is put about a tablespoon or two of that in there, along with the same

  • of breadcrumbs. Nuts... we've got two forms of nuts... cashew nuts

  • and roasted peanuts. Good handful of each of those. A can of coconut milk

  • and then the same again, another can, but this time just water, because you've got so many

  • flavours in there now

  • the water just helps to cook it out. So bring this up to simmer

  • and let it bubble away for half an hour or so. And then we can blend it to a kind of thick

  • paste and we're going to serve ours with rice, which we're going to cook off

  • in salted boiling water. That's traditional in the northeast of Brazil, but, you can also serve it as

  • street food. In kind of black-eye pea fritters. Almost like falafel that you split open and

  • put this amazing shrimp

  • stewy paste inside. The Black-eyed Peas did a Brazilian song didn't they?

  • Did they? Yeah, withrgio Mendes.

  • (Sing sing sing!)

  • At this point our rice is cooked. And our stew, look at that... thickened up

  • nicely. It's a lot thicker.

  • Like bread sauce in the UK, bread and milk infused with flavours

  • The bread in here has now absorbed a lot of that and all we need to do is transfer it

  • to our blender to liquidise it. Why are we blending it, why can't we leave it lumpy?

  • I guess you could, but you what the nuts in there to blend up

  • that's what will make it creamy. Ahhhh. As the nuts get blended. I'm guessing it's traditional.

  • We're trying out best here to be tradition.

  • If we're not, let us know!

  • So if can blend that up because over here this is where I'm going to take it away from tradition.

  • Okay. This tradition would be quite a cheap everyday kind of meal. Yeah.

  • With a shrimp paste. We're going to elevate it by putting in some fresh sea bass

  • and some king prawns on top. So we've got a smoking hot pan there

  • and our sea bass goes in. At this point season it up

  • on the flesh side. The thing is, you can do what you want

  • at this point, because what I've read about this dish is that people even use chicken. You can kind of put anything in it.

  • Yep, you've got the absolute basis and from there you can make it your own. If you can blend that up.

  • done?

  • Almost. Well it's a nice consistency but now we season it up.

  • Because although our shrimp paste is really quite salty

  • Ahh ha. Now you can bring it bring to life with the juice of a lime.

  • So there we go, we can start to plate this up now. Our fish is nearly ready.

  • Plenty of our rice. Can I try some?

  • Thank you. Ahhhh, that is incredible.

  • Now it smelt very fishy earlier on,

  • but that is just the right amount of fish. Because that was only one ingredient. When you mix it with everything else

  • it's absolutely beautiful. So that's going to go in there like so

  • and we'll top it off with a fillet of sea bass.

  • A few of our prawns dotted around there as well.

  • Fresh coriander on top. Look at that!

  • Or cilantra? And there we go, a few cashew nuts. It's our take

  • on a Vatapá. Slightly more high-end with sea bass and king prawns.

  • Hopefully the concept is still there. Do let us know though, in the comments below, if you'd do anything differently.

  • That is SORTED!

  • Now this is one I'm looking forward to. This is so unique!

  • It's good. Kind of like a curry, but not. Little bit of spice,

  • a little sweetness from the coconut and the nuts and the fish just makes it amazing.

  • Yep, I like it. That's delicious. I'm definitely going to try this one.

  • But I might try a different fish. Why not? What fish would you go for?

  • I'd go for cod. You?

Hey, it's not all about meat in Brazil. Which is why we're giving a go who this

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B1 shrimp brazilian paste brazil bread palm oil

Saucy Shrimp Recipe... Sorted Eats Brazil

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    nckuba posted on 2014/04/06
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