Bahian prawn and coconut bread cream (Vatapá)

1. Soak the bread slices (crusts removed) in half the coconut milk for 15 minutes until completely soft.

2. Blend the dried shrimp, cashews and peanuts (unroasted, unsalted) with the peeled ginger, onion and garlic into a fine paste, loosening with the remaining coconut milk.

3. Heat the palm oil (dendê) in a heavy pan, add the nut paste and fry for 3-4 minutes, stirring. Olive oil with a pinch of paprika can stand in for palm oil, but the distinctive orange colour and flavour come from dendê.

4. Add the coconut-soaked bread and cook over low heat, stirring constantly, for 15-20 minutes until thick, creamy and purée-like and it pulls away from the sides of the pan; season with salt and pepper.

5. Fold in the peeled prawns, cook for 4-5 minutes, then stir in the chopped coriander. Meanwhile cook the rice in salted water.

6. Serve with rice; in Bahia it's also used as a filling for acarajé.

Tip: Vatapá is a dish of African origin, brought to Brazil by enslaved people – the ground nuts and dried shrimp give it its deep, umami flavour.