Turkey Vatapa
Experience the vibrant flavors of Brazil with this Turkey Vatapá recipe, a creamy and comforting stew that transforms shredded turkey into a savory masterpiece. Infused with the rich essence of dende oil, coconut milk, and ground nuts, this dish is layered with bold textures and flavors. Stale bread is cleverly repurposed to add body, while aromatic garlic, ginger, and chili peppers provide a tantalizing kick. Perfect for using up leftover turkey, this vatapá comes together in under an hour and is ideal for weeknight dinners or special occasions. Garnished with fresh cilantro and a squeeze of lime, it pairs wonderfully with steamed rice or crusty bread. Discover a delicious way to elevate your leftovers with this Brazilian-inspired turkey recipe today!
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Recipe Information
Ingredients
- 2 cups cooked turkey (shredded)
- 1 cup coconut milk
- 2 tablespoons dende oil (palm oil)
- 1 cup ground peanuts
- 1 cup ground cashews
- 4 slices bread (preferably stale, soaked in water and squeezed)
- 1 medium onion (diced)
- 3 cloves garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 chili peppers (optional, finely chopped)
- 2 cups water or turkey stock
- 2 tablespoons cilantro (chopped)
- 1 lime (for serving, cut into wedges)
- to taste salt
- to taste black pepper
Instructions
Start by soaking the bread slices in water for about 5 minutes. Once soft, squeeze out excess water and tear the bread into small pieces. Set aside.
Heat a large pot over medium heat and add the dende oil. Once warm, sauté the diced onion until soft and translucent, about 5 minutes.
Add the minced garlic, grated ginger, and chopped chili peppers (if using). Cook for another 2 minutes until fragrant.
Stir in the ground peanuts, ground cashews, and soaked bread pieces. Mix well to combine.
Add the coconut milk and 1 cup of water or turkey stock. Stir to form a thick, creamy mixture. Reduce the heat to low and let it simmer for 5 minutes, stirring occasionally to avoid sticking.
Add the shredded turkey to the pot and stir well, ensuring the turkey is fully coated in the mixture. If the mixture seems too thick, gradually add more water or turkey stock, 1/4 cup at a time, until you reach the desired consistency.
Season with salt and black pepper to taste. Continue cooking for another 10 minutes, allowing the flavors to meld together.
Remove the pot from the heat and garnish with chopped cilantro.
Serve hot with lime wedges on the side. Enjoy your Turkey Vatapá with rice or crusty bread for a complete meal!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 11.5 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 870 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
