There are just about as many versions of vatapa as there are cooks who prepare it. Just as there are many versions, vatapa can be made with a variety ingredients that can include meat, such as pork, as well as seafood. My version is somewhat lighter than the traditional ones. I’ve eliminated the dende oil, which is a palm oil and can be difficult to find, and substituted coconut milk for the more traditional coconut cream.
There’s nothing like a little wasabi to perk up ceviche. Just make sure you add it at the last minute, right before serving. You can eat the ceviche from tall glasses, or pile it on a salad of spinach, green onions, and tomatoes, topped with wasabi mayonnaise. A crusty slice of toasted garlic bread goes well with this.
Byron Bates thinks big, really big when he makes these beans. The recipe can be cut down to fit your needs. Note: To plump raisins, place them in a saucepan covered with water or fruit juice. Bring mixture to a boil, reduce heat and cook for a couple of minutes or until raisins are soft and plump.