Brazilian recipe
Traditional Acarajé: deep-fried black-eyed pea fritter recipe with shrimp (Acarajé)
Acarajé is a Brazilian classic, featuring a crispy exterior and soft center, stuffed with vatapá and dried shrimp. A practical and flavorful recipe.
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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, high quality
1 small onion with skin, to flavor the oil
1 small onion with skin, to flavor the oil
500 ml palm oil (azeite de dendê), for authentic 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, high quality
1 small onion with skin, to flavor the oil
1 small onion with skin, to flavor the oil
500 ml palm oil (azeite de dendê), for authentic flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Black-eyed peas and dried shrimp can be found in specialized ethnic markets or well-stocked international food aisles. Palm oil (azeite de dendê) is essential for the authentic taste; it is available in Latin American specialty stores. As a substitute, you may use red palm oil, though the original product is highly recommended for the genuine 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 skins are removed
- After removing the skins, rinse the beans well under running water and set aside
- In a food processor, blend the beans until a homogeneous dough forms, being careful not to turn it into a purée
- Process in batches if necessary
- Transfer the dough to a large bowl
- Add the chopped onions and salt
- Mix well
- Using 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 onion with the skin to the oil to infuse flavor
- Using two spoons, shape the fritters into approximately 8 cm diameter balls, forming them with your hands or the spoons
- 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 burning
- Remove the acarajé with a slotted spoon and place on paper towels to drain excess oil
- Cut 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 renowned delicacy from Brazilian cuisine, especially iconic in the Bahia region. Prepared with ground black-eyed peas, it is deep-fried until golden and crispy. This recipe combines the soft, airy texture of the bean dough with the distinctive flavor of dried shrimp and vatapá, creating an irresistible option for parties, snacks, or special meals. Follow this step-by-step guide to prepare this treat at home using accessible ingredients and traditional techniques.
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