Brazilian recipe
Homemade Acarajé (Traditional Brazilian Bean Fritters)
Master the art of making authentic Acarajé at home. Enjoy crispy, deep-fried black-eyed pea fritters served with savoury vatapá and dried shrimp.
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Ingredients
500 g dried black-eyed peas
2 large onions, chopped
Salt to taste
500 ml red palm oil (dendê oil)
500 ml vegetable oil
150 g dried shrimp
Prepared vatapá
Malagueta chilli pepper to taste
2 large onions, chopped
Salt to taste
500 ml red palm oil (dendê oil)
500 ml vegetable oil
150 g dried shrimp
Prepared vatapá
Malagueta chilli pepper to taste
Where to find ingredients
Black-eyed peas are widely available in local markets and supermarkets under the name 'beans' or 'black-eyed peas'. Red palm oil (dendê oil) and dried shrimp can typically be found in the international section of larger supermarkets or at local markets specialising in West African ingredients, as they are staples in many Ghanaian dishes. Vatapá is a specialised Brazilian coconut-shrimp paste; if unavailable, you may need to prepare it using coconut milk, peanuts, and breadcrumbs, or substitute with a similar thick, savoury seafood-based porridge. Malagueta peppers can be replaced with any small, hot bird's eye chilli found locally if authentic Brazilian peppers are not stocked.
Preparation method
- Pulse the dried black-eyed peas in a food processor until they are broken down, but not completely pulverised
- Place the beans in a large bowl, cover generously with water, and let them soak for 8 to 12 hours to help the skins loosen
- Drain and rinse the beans under running water, removing all the loose skins, then drain well
- Blend the peeled beans, chopped onions, and salt until you have a smooth, creamy batter
- Transfer the batter to a large mixing bowl and beat it vigorously with a wooden spoon until it doubles or triples in volume
- In a deep pot, heat a blend of palm oil and vegetable oil over medium-high heat
- Using two spoons, shape the batter into small balls and carefully slide them into the hot oil
- Deep-fry the Acarajé for about 3 to 4 minutes on each side until they turn golden and crispy
- Remove the fritters with a slotted spoon and place them on kitchen paper to drain any excess oil
- Slice each fritter down the middle, taking care not to cut all the way through
- Stuff each one generously with a dollop of vatapá and top with the dried shrimp
- Add a touch of malagueta chilli pepper to taste if you prefer a spicy kick
Observations
Acarajé is an iconic delicacy from the Afro-Brazilian culinary tradition, most famously associated with Bahia. These flavourful, golden fritters are crafted from a seasoned black-eyed pea paste. Preparing them requires patience, but the reward is a textured, crispy exterior that yields to a soft, airy centre. It is traditionally served split open and stuffed with a rich, creamy vatapá, dried shrimp, and a spicy hit of chilli pepper, offering a vibrant celebration of flavour.
This guide will walk you through the process of making these authentic fritters in your own kitchen. By following these traditional methods—soaking the beans, carefully removing the skins, and whisking the batter to achieve the perfect texture—you can recreate this street food favourite at home. The final touch of frying in palm oil adds the characteristic deep colour and unique aroma that defines a proper Acarajé.
This guide will walk you through the process of making these authentic fritters in your own kitchen. By following these traditional methods—soaking the beans, carefully removing the skins, and whisking the batter to achieve the perfect texture—you can recreate this street food favourite at home. The final touch of frying in palm oil adds the characteristic deep colour and unique aroma that defines a proper Acarajé.
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