6 Serves
81 Mins
Soak the stale bread in coconut milk in a large bowl until completely softened.
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Vitamin E
3 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
82 µg / 400 µgCalcium
79 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
249 mg / 1,250 mgPotassium
646 mg / 4,700 mgSodium
703 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
6 g / 28 gSugar
19 g / 50 gSaturated Fat
25 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
In a food processor, blend the soaked bread mixture with peanuts and dried shrimp until a smooth paste forms.
Heat palm oil in a large pot over medium heat and sauté finely chopped onions and garlic until translucent.
Stir the blended bread and shrimp mixture into the pot, cooking over low heat while stirring constantly to prevent sticking.
Season the Vatapá with salt and black pepper to taste before serving hot.
3
g11
g0
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