Brazilian Vatapa

This bright orange nut sauce works like butter, or hummus, or any spread that’s perfect slathered. In this case, it’s part filling, part spread for some Acarajé

Ingredients

1 medium white onion, roughly chopped

½ - 1 chili pepper, or to taste

¼ cup dried shrimp

2 cups coconut milk

⅓ cup roasted peanuts

⅓ cup roasted cashew nuts

⅓ cup garri

⅓ cup dendê/ palm oil

Salt and black / Cayenne pepper to taste

Directions

1. Blend the onions and pepper with ⅓ cup water

2. Blend the coconut milk, peanuts, cashew nuts and garri - set aside

3. Put the dendê in a pot and set on medium heat. Add the onion mixture to fry, seasoning lightly with salt. Allow the mixture to cook down, stirring often for 5, 6 minutes

4. Add the reserved coconut mixture to the onions, on low heat. Stir often, making sure the spoon touches the bottom so it doesn’t burn. Allow to cook for 8 - 10 minutes, adding ½ to 1 cup water to thin a bit

5. Adjust seasoning to taste