Vatapá (Bahian Shrimp and Bread Stew)

• 200 g White bread, slightly stale
• 600 ml Coconut milk, full-fat
• 80 g Cashew nuts, unsalted
• 1 large Yellow onion
• 3 cloves Garlic
• 3 tbsp Palm oil
• 250 g Shrimp, peeled
• 1 medium Lime
• 1 tsp Ground ginger
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Tear the bread into pieces and put in a bowl with 400 ml of the coconut milk. Leave to soak for 10 minutes, pressing it down once or twice so it absorbs evenly.
2. Put the cashew nuts in a blender with the remaining 200 ml coconut milk and blend until very smooth. Add the soaked bread mixture and blend again to a thick, creamy purée.
3. Finely chop the onion and crush the garlic. Heat the palm oil in a saucepan over medium heat, then cook the onion with a pinch of the salt for 6 to 8 minutes until soft and lightly golden.
4. Stir in the garlic and ground ginger and cook for 1 minute until fragrant. Add the shrimp and cook for 2 to 3 minutes, stirring, until they are just turning pink.
5. Pour in the blended bread and cashew mixture and bring to a gentle simmer over low heat. Cook for 12 to 15 minutes, stirring often, until thick and glossy; loosen with a splash of water only if it becomes too stiff.
6. Season with the remaining salt and the black pepper, then squeeze in lime juice to taste. Serve warm, with extra lime at the table if you like.

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