Brazilian recipe
Traditional Acarajé: Black-eyed pea fritters with shrimp (Acarajé)
Acarajé is a Brazilian classic, crispy on the outside and soft inside, traditionally served with vatapá and dried shrimp.
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Ingredients
2 medium onions, peeled and chopped
500 ml vegetable oil for frying
Salt to taste
500 g raw black-eyed peas
1 small onion with skin, for flavoring the oil
1 small onion with skin, for flavoring the oil
500 ml palm oil (azeite de dendê), for traditional flavor and color
150 g dried shrimp, cleaned and peeled
500 ml vegetable oil for frying
Salt to taste
500 g raw black-eyed peas
1 small onion with skin, for flavoring the oil
1 small onion with skin, for flavoring the oil
500 ml palm oil (azeite de dendê), for traditional flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Find black-eyed peas, dried shrimp, and palm oil at local markets or specialized international grocery stores. As a substitute for palm oil, you may use refined red palm oil, though it will differ slightly from the authentic dendê flavor.
Preparation method
- Soak the black-eyed peas in water for at least 12 hours to facilitate processing.
- Drain the beans and remove the skins by rubbing the grains with your hands or using a fine sieve under running water until most of the skins are gone.
- After removing the skins, wash the beans well under running water and set aside.
- In a food processor, pulse the beans until you get a homogeneous dough, but avoid turning it into a puree.
- Do this in batches if necessary.
- Transfer the dough to a large bowl.
- Add the chopped onions and salt.
- Mix well.
- With a wooden spoon, beat the dough vigorously for about 10 minutes until it triples in volume and becomes airy.
- This process is essential for the final texture of the acarajé.
- Heat the vegetable oil in a deep pot.
- Add the unpeeled onion to the oil to aromatize it.
- Using two spoons, shape the dough into fritters about 8 cm in diameter, using your hands or the spoons to form them.
- Fry the fritters in the hot oil for about 3 minutes on each side until they are golden and crispy.
- Adjust the temperature to prevent them from burning.
- Remove the acarajés with a slotted spoon and place them on paper towels to remove excess oil.
- Slice the fritters in half and fill with vatapá.
- Add the dried shrimp inside and close the acarajé.
- Serve hot, accompanied by sauces or salads if desired.
Observations
Acarajé is a signature delicacy of Brazilian cuisine, particularly iconic in the state of Bahia. It is crafted from ground black-eyed peas, deep-fried until golden and crispy. This recipe marries the fluffy texture of the seasoned bean dough with the distinctive flavors of dried shrimp and vatapá, creating an irresistible treat for gatherings or special meals. Follow these steps to master this classic dish at home using simple techniques and traditional ingredients.
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