Vatapá (vat-a-pah) is a Brazilian dish made from bread, shrimp, coconut milk and palm oil mashed into a creamy paste. This food is very popular in the North and Northeast, but it is more typical in the northeastern state of Bahia where it is commonly eaten with acarajé, although vatapá is often eaten with white rice in other regions of Brazil.
Alternatively, the shrimp can be replaced with ground tuna, chicken, or turkey, among other options.
Acarajé is a dish found in Nigerian and Brazilian cuisine. It is traditionally encountered in Brazil’s northeastern state of Bahia, especially in the city of Salvador, often as street food, and is also found in most parts of Nigeria and Ghana.
It is made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is served split in half and then stuffed with vatapá and caruru – spicy pastes made from shrimp, cashews, palm oil and other ingredients. A vegetarian version is typically served with hot peppers and green tomatoes. In Nigeria, it is commonly eaten for breakfast with gruel made from millet.
For more on acarajé, see this NYT article.