Turkey Vatapa

Turkey Vatapa Recipe
Randy Mayor; Melanie J. Clarke
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.


6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 195
Caloriesfromfat 30 %
Fat 6.4 g
Satfat 1.8 g
Monofat 2.3 g
Polyfat 1.7 g
Protein 19.9 g
Carbohydrate 11.8 g
Fiber 3.3 g
Cholesterol 56 mg
Iron 2.3 mg
Sodium 301 mg
Calcium 55 mg


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)


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.

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.


November 2002
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