Brazilian Minced Pork Vatapá Spiced Stew
This rich, aromatic Brazilian Minced Pork Vatapá Spiced Stew is a symphony of Afro-Brazilian heritage and culinary finesse. Inspired by the traditional Bahian dish 'vatapá', typically made with seafood or chicken, this version features ground pork simmered in a thick, creamy sauce spiced with dendê oil, ground peanuts, cashews, and dried shrimp. It’s a rustic yet refined plate that delivers layers of umami, warmth, and earthiness with every spoonful.
Equipment
Large Dutch oven or heavy-bottomed pot
Medium mixing bowl
Blender or Food Processor
Wooden spoon
Chef’s Knife
Cutting Board
Ingredients
1.5 pounds ground pork (minced pork) - preferably 80% lean for better flavor- 2 tablespoons dendê oil (red palm oil) - essential for authentic flavor
1 medium yellow onion - finely chopped
4 cloves garlic - minced
1 piece ginger - (inch) peeled and grated
1 teaspoon cumin - ground
3 tablespoons peanuts - (roasted) unsalted, ground
3 tablespoons cashews - raw and ground- 2 tablespoons dried shrimp - soaked 15 minutes and minced
- 2 slices white bread - crusts removed, soaked in 1/2 cup warm coconut milk
1 cup coconut milk - unsweetened
1 teaspoon salt - or to taste
½ teaspoon ground black pepper
2 tablespoons lime juice - freshly squeezed
2 tablespoons cilantro - fresh, chopped, plus more for garnish
Instructions
- Heat the dendê oil in a Dutch oven over medium heat (approx. 350°F / 175°C) until fragrant and slightly shimmering.
- Add the chopped onion, garlic, and grated ginger. Sauté for 4–5 minutes until the onions are golden and aromatic.
- Incorporate the ground pork. Cook for 7–8 minutes, breaking it apart with a wooden spoon, until browned and slightly crispy at the edges.
- Add the ground peanuts, cashews, soaked and squeezed white bread, cumin, and minced dried shrimp. Stir to combine well, creating a thick paste-like mixture.
- Gradually pour in the coconut milk and reduce the heat to low. Simmer for 30–35 minutes, stirring occasionally to prevent sticking, until the stew thickens to a rich, creamy consistency.
- Season with salt, pepper, lime juice, and chopped cilantro. Simmer for another 5 minutes to allow flavors to meld together.
- Remove from heat. Let the stew rest for 5–10 minutes so the flavors deepen before serving.
Notes
- For a seafood twist, use minced shrimp or crab in addition to or in place of pork.
- Substitute cashews with almonds in a pinch, though flavor will be milder.
- Blend the entire stew for a smoother consistency if desired, though traditionally it remains chunky.
- Dried shrimp can be found at Latin or Asian markets; pulsing them in a spice grinder once dried enhances texture.
Nutrition
Calories: 811kcalCarbohydrates: 18gProtein: 41gFat: 65gSaturated Fat: 31gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.003gCholesterol: 207mgSodium: 1042mgPotassium: 850mgFiber: 3gSugar: 4gVitamin A: 38IUVitamin C: 8mgCalcium: 119mgIron: 5mg
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