The vatapá came originally from Bahia, but gained a whole new personality in Amazônia. It is prepared with peeled dried shrimps sautéed with onion, tomato, coriander and dendê oil. Then it is cooked on coconut milk, adding wheat flour, cornstarsch or even bread crumb. The icing on the cake comes in the shape of delicious dried shrimps and jambu leaves.

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