The World Food Recipe Box
Allergens in bold
Crushed Garlic (sulphur dioxide and sulphites)
Vegetable Stock Pot (celery)
Peanut Butter (peanuts)
Coley Fillets (fish)
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.
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.
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