Brazilian recipe
Traditional Acarajé (Acarajé)
Acarajé is a Brazilian favourite: crisp outside, soft inside, and filled with vatapá and dried shrimp. A practical, flavourful recipe.
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Ingredients
2 medium onions, peeled and cut into pieces
500 ml vegetable oil for frying
Salt to taste
500 g raw black-eyed peas, preferably good quality
1 small onion with the skin on, to flavour the oil
1 small onion with the skin on, to flavour the oil
500 ml palm oil, for traditional colour and flavour
150 g dried shrimp, cleaned and peeled
500 ml vegetable oil for frying
Salt to taste
500 g raw black-eyed peas, preferably good quality
1 small onion with the skin on, to flavour the oil
1 small onion with the skin on, to flavour the oil
500 ml palm oil, for traditional colour and flavour
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Look for black-eyed peas, dried shrimp, palm oil, and vegetable oil in the dried goods, seafood, and cooking oils sections of well-stocked supermarkets or local markets. If vatapá is not ready-made, substitute only with a prepared vatapá filling from a specialist Brazilian foods shop.
Preparation method
- Soak the black-eyed peas in water for at least 12 hours to make them easier to process
- Drain the peas and remove the skins, rubbing the grains with your hands or using a fine sieve under running water until you have removed as many skins as possible
- After removing the skins, wash the peas well under running water and set aside
- In a food processor, blend the peas until you get a smooth paste, but do not turn it into a purée
- Do this in batches if necessary
- Transfer the paste to a large bowl
- Add the chopped onions and salt
- Mix well
- Using a wooden spoon, beat the batter vigorously for about 10 minutes until it triples in volume and becomes airy
- This step is essential for the final texture of acarajé
- Heat the vegetable oil in a deep pan
- Add the onion with the skin on to the oil to flavour it
- Using two spoons, shape fritters about 8 cm in diameter, working the batter with your hands or the spoons
- Fry the fritters in the hot oil for about 3 minutes on each side, until golden and crisp
- Adjust the heat so they do not burn
- Remove the acarajés with a slotted spoon and place them on paper towels to drain off excess oil
- Cut the fritters in half and fill them with vatapá
- Add the dried shrimp inside and close the acarajé
- Serve hot, with sauces or salads if you like
Observations
Acarajé is a classic of Brazilian cooking, especially beloved in Bahia. Made with ground black-eyed peas, it is fried until golden and crisp. The recipe combines the soft texture of the beans with the bold flavour of dried shrimp and vatapá, making it an irresistible choice for parties, snacks, or special meals. Learn the step-by-step method to prepare this treat at home with accessible ingredients and simple techniques.
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