Brazilian recipe
Traditional Acarajé: An easy recipe for crispy black-eyed pea fritters with shrimp (Acarajé : receita de bolinho de feijão frito com camarão)
Acarajé is a Brazilian classic, featuring a crispy exterior and soft center, stuffed with vatapá and dried shrimp. A tasty, authentic street food snack.
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Ingredients
2 medium onions, peeled and chopped
500 ml vegetable oil for frying
Salt to taste
500 g raw black-eyed peas
1 small onion, unpeeled, to flavor the oil
1 small onion, unpeeled, to flavor the oil
500 ml dende oil (palm oil) for traditional flavor and color
150 g dried shrimp, cleaned and peeled
500 ml vegetable oil for frying
Salt to taste
500 g raw black-eyed peas
1 small onion, unpeeled, to flavor the oil
1 small onion, unpeeled, to flavor the oil
500 ml dende oil (palm oil) for traditional flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
You can find black-eyed peas (cowpeas) and dried shrimp at local markets and supermarkets in the pulse or international food aisles. Dende oil (palm oil) is a specialty item often available at ethnic grocery stores or specialized imported spice shops.
Preparation method
- Soak the black-eyed peas in water for at least 12 hours to soften them for processing.
- Drain the peas and remove the skins by rubbing the grains between your hands or using a fine sieve under running water until most skins are gone.
- After hulling, rinse the beans thoroughly under cold water and set aside.
- Place the beans in a food processor and pulse until you reach a homogeneous consistency, taking care not to create a smooth puree.
- Process in small batches if necessary to ensure even texture.
- Transfer the resulting dough into a large mixing bowl.
- Add the chopped onions and salt.
- Mix the ingredients thoroughly.
- Using a wooden spoon, beat the dough vigorously for about 10 minutes until it triples in volume and becomes light and aerated.
- This aeration process is essential to ensure the signature texture of the acarajé.
- Heat the vegetable oil in a deep frying pot.
- Add the unpeeled small onions to the oil to infuse it with aroma.
- Using two spoons, shape the dough into fritters about 8 cm in diameter, using your hands or the spoons to refine the shape.
- Fry the fritters in the hot oil for approximately 3 minutes per side until they turn golden brown and crispy.
- Regulate the heat to ensure they cook through without burning.
- Remove the acarajés with a slotted spoon and place them on paper towels to drain excess oil.
- Slice the fritters in half and fill them with a portion of vatapá.
- Place the dried shrimp inside the filling and close the fritter.
- Serve immediately while hot, accompanied by extra sauces or salads if preferred.
Observations
Acarajé is an iconic delicacy of Brazilian cuisine, particularly celebrated in the Bahia region. Crafted from ground black-eyed peas, these fritters are deep-fried until they achieve a perfect golden, crispy crust. The preparation balances the creamy texture of the bean base with the bold, savory punch of dried shrimp and velvety vatapá. It is a compelling choice for gatherings or as a special treat. Follow this step-by-step guide to master these savory fritters at home using simple techniques.
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