Vatapá

{{Short description|Afro-Brazilian dish}}

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| country = Brazil

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| main_ingredient = Bread, shrimp, coconut milk, peanuts, palm oil

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Vatapá (Yoruba: vata'pa, {{IPA|pt|vɐtɐˈpa|}}) is an Afro-Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste. It is a typical food of Salvador, Bahia and it is also common to the North and Northeast regions of Brazil. In the northeastern state of Bahia it is commonly eaten with acarajé, and as a ritual offering in Candomblé, with acaçá or acarajé. Vatapá is often eaten with white rice in other regions of Brazil. The shrimp can be replaced with other ingredients.

Etymology

"Vatapá" is probably derived from the term Yoruba vata'pa.CUNHA, A. G. Dicionário etimológico Nova Fronteira da língua portuguesa. Rio de Janeiro. Nova Fronteira. p. 812.

Origin

Vatapá is of African origin and arrived in Brazil through the Yoruba people with the name of ehba-tápa.

It is a typical dish of the northeastern cuisine and very traditional in the state of Bahia, where dendê (unrefined red palm oil) is a key ingredient and the dish is frequently served with caruru.

See also

References

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Category:Brazilian cuisine

Category:Cuisine of the North region of Brazil

Category:Cuisine of the Northeast region of Brazil

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