Brazilian recipe
Traditional Homemade Acarajé: An Authentic Recipe (Acarajé : receita e)
Learn how to make authentic Brazilian acarajé at home. Enjoy crispy, deep-fried black-eyed pea fritters served with vatapá and dried shrimp for a bold, Afro-Brazilian feast.
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Ingredients
500g raw black-eyed peas
2 large onions, chopped
Salt to taste
500ml dende oil (palm oil)
500ml vegetable oil
150g dried shrimp
Prepared vatapá paste
Malagueta chili or chili of choice to taste
2 large onions, chopped
Salt to taste
500ml dende oil (palm oil)
500ml vegetable oil
150g dried shrimp
Prepared vatapá paste
Malagueta chili or chili of choice to taste
Where to find ingredients
You can find black-eyed peas and dried shrimp at local markets (soko) or specialty dry-food sections in supermarkets. For the dende oil and vatapá, check international food aisles or specialized culinary suppliers that stock Brazilian or West African ingredients. Vegetable oil is readily available in any local grocery store.
Preparation method
- Lightly pulse the raw black-eyed peas in a food processor or blender, ensuring they are cracked rather than pulverized.
- Place the beans in a bowl, cover with water, and soak for 8 to 12 hours to help loosen the skins.
- Remove the loosened skins, rinse the beans thoroughly under cold running water, and drain well.
- In a blender, process the peeled beans with the chopped onions and salt until you have a smooth, creamy batter.
- Transfer the batter to a large mixing bowl and beat vigorously with a wooden spoon until it doubles or triples in volume.
- In a deep pot or heavy-bottomed pan, heat a mixture of dendê oil and vegetable oil over medium-high heat.
- Using two large spoons, shape the batter into rounded fritters and carefully slide them into the hot oil.
- Deep-fry the acarajé for approximately 3 to 4 minutes per side until they turn golden and crispy.
- Remove the fritters with a slotted spoon and place them on paper towels to drain excess oil.
- Slice each acarajé open down the center, being careful not to separate the two halves completely.
- Fill generously with a spoonful of vatapá and top with the dried shrimp.
- Add malagueta chili to taste if you prefer a spicy kick.
Observations
Acarajé is an iconic delicacy of Brazilian cuisine, hailing primarily from the state of Bahia, and is famed for its savory black-eyed pea dough. Preparing it with care results in fritters that are true culinary gems. Traditionally served with vatapá, dried shrimp, and a dash of chili, acarajé offers an unforgettable flavor profile that celebrates a rich, deep-rooted heritage.
This detailed recipe will guide you through the process of making authentic acarajé in your own kitchen. Follow these time-honored methods to achieve perfectly crispy exteriors and light, airy interiors, ideal for any special gathering. The secret lies in the texture of the dough and the traditional deep-frying in palm oil, known as dendê oil.
This detailed recipe will guide you through the process of making authentic acarajé in your own kitchen. Follow these time-honored methods to achieve perfectly crispy exteriors and light, airy interiors, ideal for any special gathering. The secret lies in the texture of the dough and the traditional deep-frying in palm oil, known as dendê oil.
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