Brazilian recipe
Authentic Acarajé: Black-Eyed Pea Fritter Recipe (Acarajé)
Acarajé is a Brazilian specialty featuring a crispy, fluffy black-eyed pea dough filled with savory vatapá and dried shrimp for an irresistible snack.
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Ingredients
2 medium onions, peeled and chopped
500 ml vegetable oil for frying
Salt to taste
500 g dried black-eyed peas, high quality
1 small onion, unpeeled (for oil seasoning)
1 small onion, unpeeled (for oil seasoning)
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 dried black-eyed peas, high quality
1 small onion, unpeeled (for oil seasoning)
1 small onion, unpeeled (for oil seasoning)
500 ml dende oil (palm oil) for traditional flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Find black-eyed peas in the dry legume aisle or at specialty bulk food stores. Dried shrimp and dende oil (palm oil) are available at international grocery markets, particularly those specializing in African, Caribbean, or Latin American ingredients. A neutral vegetable oil like canola or sunflower oil works best for frying.
Preparation method
- Soak the black-eyed peas in water for at least 12 hours to soften them for processing.
- Drain the beans and remove the skins by rubbing the grains between your hands or using a fine-mesh sieve under running water until most skins are gone.
- Once peeled, rinse the beans thoroughly under running water and set aside.
- Pulse the beans in a food processor until you reach a smooth, thick consistency, taking care not to turn them into a pureed paste.
- Work in small batches if necessary to maintain the right consistency.
- Transfer the batter to a large mixing bowl.
- Incorporate the chopped onions and salt into the mixture.
- Mix everything thoroughly.
- Using a wooden spoon, beat the dough vigorously for about 10 minutes until it triples in volume and becomes airy.
- This aeration step is essential for the final light, fluffy texture of the acarajé.
- Heat the vegetable oil in a deep pot or heavy-bottomed pan.
- Add the unpeeled small onion to the oil to infuse flavor.
- Use two large spoons to shape portions of the dough into balls approximately 8 cm in diameter.
- Deep-fry the fritters in the hot oil for about 3 minutes per side until they turn golden brown and crispy.
- Carefully monitor the heat to prevent the exterior from darkening too quickly before the inside is set.
- Remove the finished acarajé with a slotted spoon and drain on paper towels to remove excess oil.
- Slice the fritters in half and stuff them with generous portions of vatapá.
- Top with the dried shrimp and close the fritter.
- Serve immediately while hot, traditionally paired with local sauces or vinaigrette.
Observations
Acarajé is an iconic culinary delicacy from Brazil, deeply rooted in the food culture of Bahia. Crafted from ground black-eyed peas, these fritters are deep-fried until they achieve a perfect golden, crispy exterior while remaining soft inside. The dish balances the earthy texture of the bean base with the distinct, savory profile of dried shrimp and vatapá, creating a unique treat for gatherings or special meals. Follow this step-by-step guide to prepare this traditional classic at home using accessible techniques and ingredients.
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