Brazilian recipe
Authentic Homemade Acarajé (Acarajé : receita e)
Discover how to prepare authentic Bahian acarajé at home. Enjoy crispy, deep-fried black-eyed pea fritters served with rich vatapá and dried shrimp.
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Ingredients
500g raw black-eyed peas
2 large onions, chopped
Salt to taste
500ml red palm oil (dendê)
500ml vegetable oil
150g dried shrimp
Pre-prepared vatapá
Malagueta chilli (or chilli of choice) to taste
2 large onions, chopped
Salt to taste
500ml red palm oil (dendê)
500ml vegetable oil
150g dried shrimp
Pre-prepared vatapá
Malagueta chilli (or chilli of choice) to taste
Where to find ingredients
You can find black-eyed peas and dried shrimp at Asian or specialty international grocery stores. Red palm oil (dendê oil) is available in most South American specialty shops or online gourmet food stores. Vatapa is often found in the refrigerated or frozen section of Brazilian specialty grocers.
Preparation method
- Pulse the raw black-eyed peas in a food processor or blender just enough to break them up, ensuring they are not completely ground into a paste.
- Place the beans in a bowl, cover with water, and soak for 8 to 12 hours to help loosen the skins.
- Remove the loose skins, rinse the beans thoroughly under cold running water, and drain well.
- In a food processor, blend the peeled beans with the chopped onions and salt until you achieve a smooth, creamy consistency.
- Transfer the mixture to a large bowl and beat vigorously with a wooden spoon until it doubles or triples in volume.
- In a deep pot, heat a mixture of the red palm oil and vegetable oil over medium-high heat.
- Using two tablespoons, shape the batter into small rounds and carefully slide them into the hot oil.
- Deep-fry the acarajé for approximately 3 to 4 minutes on each side until they are golden and crispy.
- Remove the fritters with a slotted spoon and drain them on paper towels to absorb any excess oil.
- Slice each acarajé open horizontally, being careful not to separate the two halves completely.
- Stuff them generously with a portion of vatapá and dried shrimp.
- Add a small amount of malagueta chilli if you prefer a spicy kick.
Observations
Acarajé is an iconic delicacy from Brazil, deeply rooted in the culture of Bahia, celebrated for its savoury black-eyed pea batter. Preparing these fritters requires patience and care, resulting in a golden-brown snack that is a true culinary treasure. Traditionally served with a filling of vatapá, dried shrimp, and a dash of hot chilli, acarajé provides an unforgettable experience that honours its rich Afro-Brazilian heritage.
This recipe will guide you through the process of making authentic acarajé in your own kitchen. By following these traditional techniques, you will achieve fritters that are perfectly crisp on the outside while remaining light and soft within. The secret lies in the preparation of the batter and the essential use of dende oil (red palm oil) for that unmistakable flavour.
This recipe will guide you through the process of making authentic acarajé in your own kitchen. By following these traditional techniques, you will achieve fritters that are perfectly crisp on the outside while remaining light and soft within. The secret lies in the preparation of the batter and the essential use of dende oil (red palm oil) for that unmistakable flavour.
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