Brazilian recipe
Traditional Homemade Acarajé: Easy and Quick Recipe
Learn to make authentic Bahian acarajé at home. Light and crispy dough fried in palm oil, stuffed with vatapá and dried shrimp. An irresistible delight!
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Ingredients
500 g raw black-eyed peas
2 large onions, chopped
Salt to taste
500 ml palm oil
500 ml vegetable oil
150 g dried shrimp
Ready-made vatapá
Malagueta chili peppers to taste
2 large onions, chopped
Salt to taste
500 ml palm oil
500 ml vegetable oil
150 g dried shrimp
Ready-made vatapá
Malagueta chili peppers to taste
Where to find ingredients
Black-eyed peas, onions, and dried shrimp can be found in the grains and dry goods section of supermarkets and public markets.
Palm oil and vegetable oil are available in the oils and fats section of supermarkets.
Ready-made vatapá can be purchased at specialty markets for regional products or prepared at home in advance.
Malagueta chili peppers can be bought fresh at street markets and local markets.
Salt is a basic item found in any supermarket or grocery store.
Palm oil and vegetable oil are available in the oils and fats section of supermarkets.
Ready-made vatapá can be purchased at specialty markets for regional products or prepared at home in advance.
Malagueta chili peppers can be bought fresh at street markets and local markets.
Salt is a basic item found in any supermarket or grocery store.
Preparation method
- Lightly break the raw black-eyed peas in a blender, without completely crushing them
- Place the peas in a bowl, cover with water, and soak for 8 to 12 hours to facilitate shell removal
- Remove the loosened shells, wash the peas thoroughly under running water, and drain completely
- In the blender, process the peeled peas with the chopped onions and salt until a smooth and creamy batter is obtained
- Transfer the batter to a large bowl and beat vigorously with a wooden spoon until it doubles or triples in volume
- In a deep pot, heat a mixture of palm oil and vegetable oil over medium-high heat
- Using two spoons, shape the batter into fritters and carefully drop them into the hot oil
- Fry the acarajés for approximately 3 to 4 minutes per side, until golden brown and crispy
- Remove the acarajés with a slotted spoon and place them on paper towels to absorb excess oil
- Cut each acarajé in half, without separating it completely
- Generously stuff with vatapá and dried shrimp
- Add malagueta chili peppers to taste, if you desire a spicy kick
Observations
Acarajé is an iconic Brazilian culinary delight, especially from Bahia, recognized for its flavorful black-eyed pea batter. Its careful preparation results in fritters that are true gastronomic gems. Traditionally served with vatapá, dried shrimp, and a touch of chili pepper, acarajé offers a taste experience that celebrates rich Afro-Brazilian heritage.
This detailed recipe guides you through preparing authentic acarajé in your own kitchen. Follow traditional methods to ensure fritters that are crispy on the outside and soft on the inside, perfect for any special occasion. The secret lies in the batter preparation and ideal frying in palm oil.
This detailed recipe guides you through preparing authentic acarajé in your own kitchen. Follow traditional methods to ensure fritters that are crispy on the outside and soft on the inside, perfect for any special occasion. The secret lies in the batter preparation and ideal frying in palm oil.
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