Turkey Vatapa

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 30%
  • Fat: 6.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 19.9g
  • Carbohydrate: 11.8g
  • Fiber: 3.3g
  • Cholesterol: 56mg
  • Iron: 2.3mg
  • Sodium: 301mg
  • Calcium: 55mg

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)

Preparation

  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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