1. Prepare the Bread Paste:

   • Tear the bread into pieces and soak it in the fish or chicken stock for about 5 minutes, until it becomes soft and mushy.
   • Once softened, blend the bread with the stock in a food processor or blender to create a smooth paste. Set aside.

2. Cook the Aromatics:

   • In a large pot, heat the palm oil over medium heat. Once hot, add the chopped onions, bell pepper, and garlic. Sauté for about 5-7 minutes until the onions are softened and translucent.
   • Add the chopped tomatoes and cook for an additional 3 minutes until they begin to break down and release their juices.
   • Stir in the minced ginger, ground coriander, cumin, and a pinch of salt and black pepper. Continue to cook for another 2-3 minutes to let the spices toast and become fragrant.

3. Add Coconut Milk and Peanuts:

   • Add the coconut milk and ground peanuts (or peanut butter) to the pot. Stir well to combine and simmer for 10-15 minutes, allowing the mixture to thicken slightly.

4. Incorporate the Bread Paste:

   • Once the coconut-peanut mixture has thickened, slowly add the bread paste into the pot, stirring to combine. Let the mixture cook on low heat for 10-15 minutes until it becomes thick, creamy, and smooth. Stir occasionally to ensure the stew doesn’t stick to the bottom of the pot.

5. Cook the Shrimp:

   • Add the shrimp to the pot and cook for 5-7 minutes, or until the shrimp turn pink and are fully cooked through. The shrimp will absorb the flavors of the stew.

6. Final Seasoning and Serve:

   • Taste the vatapá and adjust the seasoning with more salt, pepper, or a squeeze of lime if desired. If the sauce is too thick, you can thin it out with a little extra stock or water.
   • Once the shrimp are cooked and the dish is well-seasoned, remove from heat and serve.

Serving Suggestions:

• Serve the vatapá hot with steamed white rice, which helps balance the richness of the dish.
• Garnish with fresh cilantro leaves and serve lime wedges on the side for an extra burst of freshness.