Vatapá

Cut 4 stale bread rolls into pieces, pour over 400 ml water and 200 ml coconut milk, and let sit for 2 hours until the bread is completely softened.

Squeeze out the excess liquid from the bread. In a blender, purée the onion, tomato, bell pepper, ginger, cashews, peanuts and 50 g dried shrimp together with the remaining 200 ml coconut milk until you get a smooth cream.

Add the soaked bread and the liquid left over from soaking, then blend again until smooth and thick.

Heat 50 ml dendê oil in a heavy pot, pour in the bread-and-shrimp mixture and cook over medium heat for 25–30 minutes, stirring constantly with a spatula so it doesn't stick to the bottom.

Add the remaining 50 g dried shrimp, lower the heat and cook for another 10 minutes, until the vatapá becomes very thick, like a purée.

Season with salt to taste, stir in the cilantro and heat through for 2–3 minutes without letting it boil hard. Serve hot as a filling for acarajé or as a side to fish or seafood.