2 cups of morning-form shrimp shells
2 liters of water
2 coconuts
6 tablespoons of hot water
3/4 cup of dendê oil
250g of dry shrimp, peeled and ground
100g of toasted cashew nuts, ground
100g of roasted almonds, ground
1 piece of 7 cm grated ginger
1 large onion, ground
to taste salt
2 malagueta peppers, crushed
2 cups of morning-form shrimp shells
2 liters of water
2 coconuts
6 tablespoons of hot water
3/4 cup of dendê oil
250g of dry shrimp, peeled and ground
100g of toasted cashew nuts, ground
100g of roasted almonds, ground
1 piece of 7 cm grated ginger
1 large onion, ground
to taste salt
2 malagueta peppers, crushed
Remove the shells from the shrimp
Soak in two liters of water
Strain and pass through a coarse-mesh sieve. Reserve
Grate the coconuts and strain to extract thick coconut milk. Reserve
Pour over the coconut pulp 6 tablespoons of boiling water, then strain again to remove thin coconut milk
In a pot, combine the shrimp shells, dendê oil, all spices, thick coconut milk, 2 tablespoons of thin coconut milk, and dry shrimp
Bring to a simmer, stirring constantly
If needed, add sufficient water to achieve a creamy consistency
Cook, always stirring, until the vatapé comes apart easily from the bottom and sides of the pot
The final point is a consistent cream 'to be cut with a spoon'
Serves 10 people.
