Brazilian recipe
Traditional Acarajé: Crispy black-eyed pea fritters with prawns (Acarajé)
Discover the art of the perfect Acarajé: a crunchy, golden exterior filled with rich vatapá and dried prawns, representing the heart of Brazilian street food.
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Ingredients
2 medium onions, peeled and chopped
500 ml neutral vegetable oil for frying
Sea salt to taste
500 g dried black-eyed peas (cowpeas)
1 small onion, skin left on, for infusing the oil
1 small onion, skin left on, for infusing the oil
500 ml red palm oil (azeite de dendê) for authentic flavour and colour
150 g dried prawns, cleaned and peeled
500 ml neutral vegetable oil for frying
Sea salt to taste
500 g dried black-eyed peas (cowpeas)
1 small onion, skin left on, for infusing the oil
1 small onion, skin left on, for infusing the oil
500 ml red palm oil (azeite de dendê) for authentic flavour and colour
150 g dried prawns, cleaned and peeled
Where to find ingredients
You can find black-eyed peas and dried prawns in the 'world foods' or 'Asian grocery' sections of local supermarkets like Countdown or PAK'nSAVE. For the essential azeite de dendê (red palm oil), specialist Latin American import stores or online gourmet grocers are the best places to source this authentic ingredient, as it is unique to the recipe and cannot be perfectly substituted.
Preparation method
- Soak the black-eyed peas in plenty of cold water for at least 12 hours to soften them for processing.
- Drain the peas and remove the skins by rubbing them vigorously between your hands or using a fine-mesh sieve under running water until most skins have been discarded.
- Once the skins are removed, rinse the beans thoroughly under cold running water and set aside.
- In a food processor, blend the peas until you achieve a smooth, consistent batter, being careful not to over-process into a thin purée.
- Work in smaller batches if your processor capacity requires it.
- Transfer the prepared bean batter into a large mixing bowl.
- Add the chopped onions and salt to the bowl.
- Stir the mixture thoroughly to combine.
- Using a sturdy wooden spoon, beat the batter vigorously for about 10 minutes until it triples in volume and becomes light and aerated.
- This aeration step is vital to ensure the final light texture of the acarajé.
- Heat the vegetable oil in a deep-sided pot or heavy-bottomed pan.
- Add one of the small onions with the skin on to the oil to infuse it with flavour.
- Using two dessert spoons, shape the batter into rounds of approximately 8 cm in diameter, using your hands to smooth them if preferred.
- Deep-fry the fritters in the hot oil for about 3 minutes on each side until they are golden brown and crispy.
- Keep a close eye on the temperature to ensure they cook through without burning the exterior.
- Remove the acarajés with a slotted spoon and drain on paper towels to remove excess oil.
- Carefully slice the fritters in half horizontally and fill the centres generously with vatapá.
- Place the dried prawns inside the filling and close the fritter.
- Serve immediately while hot, alongside your choice of fresh salsas or hot sauces if desired.
Observations
Acarajé is an iconic delicacy deeply rooted in Brazilian heritage, holding a special place in the food culture of Bahia. Crafted from ground black-eyed peas, these fritters are deep-fried until they achieve a signature crispness that gives way to a soft, fluffy centre. The combination of the hearty bean base, the intense umami of dried prawns, and the creamy, spiced depth of vatapá makes it an unforgettable experience. Whether you are hosting a vibrant get-together or simply want to explore authentic flavours at home, this recipe provides the essential techniques to master this classic dish using accessible ingredients.
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