Brazilian recipe
Authentic Crispy Acarajé (Acarajé)
Master the art of creating authentic, golden-fried bean fritters at home, filled with traditional vatapá and savoury dried shrimp.
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Ingredients
500g dried black-eyed peas
2 large onions, chopped
Sea salt to taste
500ml azeite de dendê (red palm oil)
500ml vegetable oil
150g dried shrimp
Ready-made vatapá
Malagueta chilli to taste
2 large onions, chopped
Sea salt to taste
500ml azeite de dendê (red palm oil)
500ml vegetable oil
150g dried shrimp
Ready-made vatapá
Malagueta chilli to taste
Where to find ingredients
Find dried black-eyed peas and onions in the dry goods and produce sections of your local supermarket. Dried shrimp and vatapá can be sourced from specialist Latin American grocery shops. Azeite de dendê is the defining ingredient for authentic flavour; if unavailable, you may use red palm oil from international food stores. Vegetable oil serves as a neutral frying medium.
Preparation method
- Pulse the raw black-eyed peas in a food processor, just enough to crack them without pulverising them into flour.
- Place the beans in a bowl, cover with water and soak for 8 to 12 hours to loosen the skins.
- Remove all loose skins by hand, rinse the beans thoroughly under cold running water and drain well.
- In a processor, blend the peeled beans with the onions and salt until you achieve a smooth, creamy consistency.
- Transfer the mixture to a large mixing bowl and beat vigorously with a wooden spoon until the volume doubles or triples, creating an airy texture.
- In a deep heavy-bottomed pan, heat the azeite de dendê and vegetable oil over medium-high heat.
- Using two spoons, shape the dough into oval fritters and carefully drop them into the hot oil.
- Fry the acarajés for approximately 3 to 4 minutes on each side until they turn golden and crispy.
- Remove the fritters using a slotted spoon and drain them on kitchen paper to absorb excess oil.
- Slice each acarajé open down the centre, keeping one side connected.
- Fill each piece generously with a portion of vatapá and dried shrimp.
- Add malagueta chilli to taste if you prefer a spicier finish.
Observations
Acarajé is an iconic street-food staple of Brazilian cuisine, particularly synonymous with the state of Bahia, renowned for its savoury black-eyed pea dough. The careful preparation results in fritters that are true culinary treasures. Traditionally served with vatapá, dried shrimp, and a dash of chilli, the dish offers a flavour profile that pays homage to a rich Afro-Brazilian heritage.
This detailed recipe guides you through the process of preparing authentic acarajé in your own kitchen. Follow these traditional techniques to ensure your fritters are crisp on the outside and airy on the inside, perfect for any special occasion. The secret lies in the texture of the dough and achieving the perfect fry using azeite de dendê (red palm oil).
This detailed recipe guides you through the process of preparing authentic acarajé in your own kitchen. Follow these traditional techniques to ensure your fritters are crisp on the outside and airy on the inside, perfect for any special occasion. The secret lies in the texture of the dough and achieving the perfect fry using azeite de dendê (red palm oil).
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