Brazilian recipe
Authentic Acarajé: Traditional fried black-eyed pea fritters with shrimp (Acarajé)
Acarajé is a classic Brazilian street food, featuring a crispy exterior and fluffy interior, typically stuffed with savory vatapá and dried shrimp.
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Ingredients
2 medium onions, peeled and chopped
500 ml vegetable oil, for deep frying
Salt to taste
500 g raw black-eyed peas (lobia), high quality
1 small onion, whole with skin, for aromatizing the oil
1 small onion, whole with skin, for aromatizing the oil
500 ml azeite de dendê (red palm oil), for traditional color and flavor
150 g dried shrimp, cleaned and peeled
500 ml vegetable oil, for deep frying
Salt to taste
500 g raw black-eyed peas (lobia), high quality
1 small onion, whole with skin, for aromatizing the oil
1 small onion, whole with skin, for aromatizing the oil
500 ml azeite de dendê (red palm oil), for traditional color and flavor
150 g dried shrimp, cleaned and peeled
Where to find ingredients
You can find black-eyed peas (known locally as lobia) at any local kirana store or supermarket pulse section. Dried shrimp are available at specialized seafood stores or Asian grocers. Azeite de dendê is a unique Brazilian red palm oil; if unavailable, you may search for West African palm oil as a substitute for color and texture, though the flavor profile will differ slightly.
Preparation method
- Soak the black-eyed peas in water for at least 12 hours to soften them for grinding.
- Drain the peas and remove the husks by rubbing the beans between your hands or using a fine sieve under running water until most skins are gone.
- After de-husking, rinse the peas thoroughly under cold running water and set aside.
- In a food processor, pulse the peas until you achieve a smooth, homogeneous batter, being careful not to turn it into a thin purée.
- Process the mixture in smaller batches if necessary to maintain consistency.
- Transfer the prepared batter into a large mixing bowl.
- Add the chopped onions and salt to the bowl.
- Incorporate the ingredients well.
- Using a wooden spoon, beat the mixture vigorously for about 10 minutes until it triples in volume and becomes light and aerated.
- This aeration step is essential to achieve the characteristic fluffy texture of the acarajé.
- Heat the vegetable oil in a deep-sided pot.
- Add the whole onion with skin into the oil to infuse it with aroma.
- Using two spoons, shape portions of the batter into balls approximately 8 cm in diameter, refining them with your hands or the spoons.
- Deep-fry the fritters in the hot oil for about 3 minutes on each side until they turn deep golden brown and crispy.
- Regulate the heat carefully to ensure they do not burn while cooking through.
- Remove the acarajés with a slotted spoon and drain them on absorbent paper towels to remove excess oil.
- Slice the fritters in half and stuff them generously with vatapá.
- Add the dried shrimp into the center and close the acarajé.
- Serve immediately while hot, accompanied by your choice of spicy sauces or fresh salad if desired.
Observations
Acarajé is a cornerstone of Brazilian culinary heritage, deeply rooted in the traditions of Bahia. This savory snack is crafted from ground black-eyed peas, deep-fried until perfectly golden and crunchy. The dish balances the delicate texture of the pea dough with the bold, umami-rich notes of dried shrimp and vatapá, creating a unique profile that is perfect for festive gatherings or as a distinctive snack. Follow this guide to prepare this authentic delicacy at home, using traditional techniques and simple components.
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