Begin by soaking the day old bread in 1 cup of coconut milk until soft, about 10 minutes. Then, blend the mixture into a smooth paste. Set aside

Heat a large pan over medium heat, adding the olive oil. Sauté the onion, garlic, and red bell pepper until softened, about 5 minutes. Stir frequently to prevent browning.

Add the chopped tomatoes and cook for another 5 minutes until they break down and form a sauce. Season with salt, pepper, and ground ginger, stirring well to combine.

Pour in the coconut milk-bread mixture, ground peanuts, and ground cashews into the pan. Stir thoroughly to ensure the mixture is smooth and creamy. Let it simmer gently for 10-15 minutes, stirring occasionally.

In a separate pan, heat the dendê oil over medium heat. Add the shrimp, lightly seasoning with salt and pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. Set the shrimp aside.

Return to the stew base and check the consistency, it should be thick and smooth. Adjust seasoning if needed, and add a little water if it’s too thick.

Gently fold in the cooked shrimp and let the vatapá simmer for another 5 minutes, allowing the flavors to blend together.

Serve the vatapá hot, garnished with fresh cilantro. Traditionally, it's accompanied by white rice and, if desired, hot sauce on the side. The rich, creamy texture of the stew, combined with the savoury shrimp, creates an authentic and deeply satisfying dish.