The Vatapá is of African origin, and arrived in Brazil through the Yoruba people with the name of ' ' Ehba-tápa ' '
It is a typical dish of the northeastern cuisine and very traditional in the state of Bahia where they add the oil of palm and also eaten with Caruru. It is also popular in Amazonas, in Amapá and Pará, where the recipe suffers variations such as the absence of peanuts and other common ingredients in the traditional version. The Vatapá has influence of African cuisine brought by the Africans enslaved in slave ships, from 16th century. With the ingredients found in this new land and the need to supplement their food diet, they developed other dishes, which became typical of Brazilian cuisine.