Vatapa (1939)

[Kim & Rima McKinzey]

>    2 July 1939, NEW YORK TIMES, pg. D7:
>    Vatapa, a delicious fish dish, is one of the specialties of
>Antonion Tamos.  It takes all morning to prepare vatapa for lunch in
>Brazil, but down there they use wood fires.  In the World of
>Tomorrow vatapa is prepared in an hour and a half.
>    The ingredients the chef gathers together for the dish are a
>pound of boneless and skinless halibut, two pounds of fresh shrimps,
>two grated coconuts, a cup of roasted and crushed peanuts, twelve
>ounces of dried shrimps that have been peeled, toasted, and crushed,
>and two tablespoons of African oil.

This is interesting in that I usually associate cooking with
coconuts, peanuts, and dried shrimp with Asian cuisine, particularly
Cambodian with the dried shrimp.  And what is African oil?

Rima