Brazilian recipe
Traditional Acarajé: Recipe for Fried Black-Eyed Pea Fritters with Shrimp (Acarajé)
Acarajé is a Brazilian specialty, crispy on the outside and soft on the inside, 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, preferably of good quality
1 small onion with skin, to flavor the oil
1 small onion with skin, to flavor the oil
500 ml red palm oil (dendê), 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, preferably of good quality
1 small onion with skin, to flavor the oil
1 small onion with skin, to flavor the oil
500 ml red palm oil (dendê), for traditional flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Find black-eyed peas and onions in local markets or supermarkets. Dried shrimp and palm oil can be sourced at specialty spice markets or stores focusing on traditional global pantry staples. If you cannot find palm oil, peanut oil can be used as a substitute, though it will change the traditional flavor and color significantly.
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 as much skin as possible is removed
- After removing the skins, wash the beans well under running water and set aside
- In a food processor, pulse the beans until you get a homogeneous dough, but do not turn it into a puree
- Do this in stages if necessary
- Transfer the dough to a large bowl
- Add the chopped onions and the salt
- Mix well
- Using a wooden spoon, beat the dough vigorously for about 10 minutes until it triples in volume and becomes aerated
- This process is essential for the final texture of the acarajé
- Heat the vegetable oil in a deep pot
- Add the onion with skin to the oil to flavor it
- Using two spoons, shape the dough into fritters of approximately 8 cm in diameter, forming them with your hands or the spoons
- Fry the fritters in hot oil for about 3 minutes on each side until they are golden and crispy
- Adjust the temperature to prevent them from burning
- Remove the acarajés with a slotted spoon and place on absorbent paper to remove 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
The acarajé is a culinary delicacy from Brazil, particularly famous in Bahia. Made with ground black-eyed peas, it is deep-fried until golden and crispy. This recipe combines the soft texture of the beans with the distinct taste of dried shrimp and vatapá, making it an irresistible choice for gatherings, snacks, or special meals. Learn how to prepare this treat at home using accessible ingredients and straightforward techniques.
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