Brazilian recipe
Traditional Acaraje: Fried Black-Eyed Pea Fritters with Shrimp (Acarajé)
Acarajé is a Brazilian delicacy, crispy on the outside and soft on the inside, traditionally filled 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, of good quality
1 small onion with skin, to flavor the oil
1 small onion with skin, to flavor the oil
500 ml dende oil, 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, of good quality
1 small onion with skin, to flavor the oil
1 small onion with skin, to flavor the oil
500 ml dende oil, for traditional flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Find black-eyed peas and dried shrimp at local markets, ethnic grocery stores, or international spice shops. For dende oil (palm oil), specialty Caribbean or South American grocers are the best source. Vegetable oil is available at any standard supermarket. As a substitute, if dende oil is unavailable, you may use red palm oil, though it will alter the authentic flavor profile.
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 removed
- After removing the skins, wash the beans well under running water and set aside
- In a food processor, pulse the beans until you reach 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 the 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 flavor it
- Using two spoons, shape the dough into fritters of approximately 8 cm in diameter
- Fry the fritters in the hot oil for about 3 minutes on each side until they are golden and crispy
- Adjust the heat to prevent burning
- Remove the acarajes with a slotted spoon and place on paper towels to drain excess oil
- Cut the fritters in half and fill them with vatapá
- Add the dried shrimp inside and close the acarajé
- Serve hot, accompanied by sauces or salads if desired
Observations
Acarajé is a quintessential dish from Brazilian cuisine, particularly celebrated in Bahia. Prepared with ground black-eyed peas, these fritters are deep-fried until golden and crunchy. The recipe balances the soft texture of the beans with the distinct, savory flavor of dried shrimp and vatapá, creating an irresistible treat for parties, snacks, or special meals. Master the step-by-step process to prepare this flavorful dish at home using accessible ingredients and traditional techniques.
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