Brazilian recipe
Traditional acarajé (Acarajé)
A faithful Brazilian recipe for traditional acarajé, adapted into natural English while preserving the original ingredients and method.
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Ingredients
2 onions medias, descascadas e cortadas em pedacos
500 ml of oil vegetal for fritar
Sal to taste
500 g of beans fradinho cru, de preferencia de boa qualidade
1 onion pequena with casca, for aromatizar o oil
1 onion pequena with casca, for aromatizar o oil
500 ml of olive oil de dende, for sabor e cor tradicionais
150 g of prawns seco, limpo e without casca
500 ml of oil vegetal for fritar
Sal to taste
500 g of beans fradinho cru, de preferencia de boa qualidade
1 onion pequena with casca, for aromatizar o oil
1 onion pequena with casca, for aromatizar o oil
500 ml of olive oil de dende, for sabor e cor tradicionais
150 g of prawns seco, limpo e without casca
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Let o beans fradinho de sauce em water por pelo menos 12 horas for facilitar o processamento
- Drain o beans e Remove as cascas, esfregando os graos with as maos ou usando uma peneira fina sob water corrente ate remover a maior quantidade de cascas possivel
- Apos retirar as cascas, lave bem o beans sob water corrente e Set aside
- No processador de alimentos, Beat o beans ate obter uma dough homogenea, mas without transformar em pure
- Faca isso em etapas se necessario
- Transfira a dough for uma tigela grande
- Add as onions cortadas e o salt
- Mix bem
- With uma colher de pau, Beat a dough vigorosamente for about 10 minutes ate que ela triplique de volume e fique aerada
- Esse processo e fundamental for a textura final do acaraje
- Heat o oil vegetal in a pan funda
- Add a onion with casca ao oil for aromatizar
- With duas colheres, Shape bolinhos de aproximadamente 8 cm de diametro, usando a dough e formando-os with as maos ou colheres
- Fry os bolinhos no oil quente for about 3 minutes de cada lado, ate ficarem dourados e crocantes
- Ajuste a temperatura for evitar que queimem
- Remove os acarajes with uma escumadeira e Place sobre papel absorvente for eliminar o excesso de oil
- Cut os bolinhos ao meio e recheie with vatapa
- Add o prawns seco dentro e Close o acaraje
- Serve quente, acompanhado de sauces ou saltadas, se desejar
Observations
This recipe keeps the Brazilian identity of Acarajé, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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