Fish Vatapa with Beans


For 2 (For 4)

Basmati Rice: 1 bag (2 bags)

Vegetable Stock Pot: 1 (2)

Red Onion: 1 (2)

Green Chilli: 1 (2)

Crushed Garlic: 2 sachets (4 sachets)

Peanut Butter: 1 pod (2 pods)

Black Beans: 1 tin (2 tins)

Coconut Milk: 1 small can (1 large can)

Lime: ½ (1)

White Fish Fillets: 1 pack (2 packs)

Coriander: 1 bunch (2 bunches)

Nutritional Information:

Per serving: Energy (kcal) 945 Fat 30g of which saturates 18g Carbohydrates 105g of which sugars 7g Protein 61g Salt 3.11g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

Vatapa was probably brought to Brazil by the Yoruba people of West Africa, but the dish as it exists today is a unique product of Bahia on Brazil’s northeastern coast. Actually, it’s more like two dishes— there’s a spicy fish-based paste, thickened with bread, that is used to stuff acaraje (bean fritters), and then a soupier fish stew with similar flavours. We’ve gone for the stew, but in tribute to the acaraje style, though, we’ve included black beans, whose earthy flavours pair perfectly with the peanutty notes of the delicate, zesty sauce.

  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 40 mins