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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Vatapa is a rustic Brazilian stew, a fiery blend with beer, coconut milk, and ground peanuts as its base. Made with leftover turkey, it's a snap to prepare. Vatapa can be made up to 2 days in advance; keep it covered in the refrigerator. It will thicken as it sits; just add a little water. Seed the jalapeño pepper to tame its heat. Ingredients:
1 teaspoon peanut oil |
1/2 cup finely chopped onion |
3 garlic cloves, minced |
1 tablespoon minced peeled fresh ginger |
1 jalapeño pepper, minced |
1 cup water |
1 (28-ounce) can no-salt-added diced tomatoes, undrained |
1 (12-ounce) can light beer |
1/4 cup unsalted, dry-roasted peanuts |
3 cups chopped skinned cooked turkey |
1/2 cup light coconut milk |
1/2 cup finely chopped fresh parsley |
1/2 cup finely chopped fresh cilantro |
1 tablespoon fresh lime juice |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
cilantro sprigs (optional) |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Add ginger and jalapeño; sauté 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
2. Place peanuts in a spice or coffee grinder; process until finely ground. Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.
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