Brazilian recipe
Traditional Bahia-Style Acarajé (Acarajé)
A faithful Brazilian recipe for traditional bahia-style acarajé, adapted into natural English while preserving the original ingredients and method.
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Ingredients
500 g of beans fradinho cru
2 onions grandes chopped
Sal to taste
500 ml of dendê oil
500 ml of vegetable oil
150 g of prawns seco
Vatapa pronto
Pimenta-malagueta to taste
2 onions grandes chopped
Sal to taste
500 ml of dendê oil
500 ml of vegetable oil
150 g of prawns seco
Vatapa pronto
Pimenta-malagueta to taste
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação 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. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Quebre levemente the grathe of beans fradinho cru in the blender, without triturar completamente
- Place the beans in the bowl, Cover with water and Let of sauce for 8 the 12 horas to facilitar the remocathe of the cascas
- Remova the cascas that if soltaram, lave bem the beans in water corrente and escorra completamente
- In the blender, Beat the beans descascado with the onions chopped and sal ate obter the dough lisa and cremosa
- Transfer the dough to the bowl grande and Beat vigorosamente with the spoon of pau ate that ela dobre or triplique of volume
- In the pan funda, aquecthe the mixture of dendê oil and vegetable oil in medium-high heat
- With the auxilio of duas spoons, molde fritters with the dough and insira-the cuidadosamente in the oil hot
- Fry the acarajes for approximately 3 the 4 minutes of cada lado, ate that fiquem golden and crocantes
- Remove the acarajes with the escumadeira and place-the sobre kitchen paper to absorver the excesso of oil
- Cut cada acaraje to the meio, without separa-lo completamente
- Fill generosamente with vatapa and camaroes secos
- Add pepper-malagueta to taste, if desejar the toque picante
Observations
This recipe keeps the Brazilian identity of Acarajé, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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