Brazilian recipe
Traditional Acarajé Recipe with Fried Bean Fritters and Shrimp (Acarajé)
Acarajé is crisp on the outside and soft inside, filled with vatapá and dried shrimp. A practical, flavour-packed 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 dendê 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 dendê oil, for traditional colour and flavour
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Look for black-eyed peas, dried shrimp, and palm oil at Filipino wet markets, supermarket dry-goods aisles, and the seafood section; onions and salt are available in the produce and pantry sections.
Preparation method
- Soak the black-eyed peas in water for at least 12 hours to make processing easier.
- Drain the beans and remove the skins, rubbing the grains with your hands or using a fine sieve under running water until as many skins as possible have been removed.
- After removing the skins, wash the beans well under running water and set aside.
- In a food processor, blend the beans until you get a smooth mixture, but do not turn it into a puree.
- Do this in batches if needed.
- Transfer the mixture to a large bowl.
- Add the chopped onions and salt.
- Mix well.
- Using a wooden spoon, beat the mixture vigorously for about 10 minutes until it triples in volume and becomes airy.
- This step is essential for the final texture of the 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, forming them with your hands or spoons.
- Fry the fritters in the hot oil for about 3 minutes on each side, until golden and crisp.
- Adjust the heat to prevent burning.
- Remove the acarajés with a slotted spoon and place them on paper towels to remove excess oil.
- Cut the fritters in half and fill with vatapá.
- Add the dried shrimp inside and close the acarajé.
- Serve hot, with sauces or salads if desired.
Observations
Acarajé is a classic Brazilian dish, especially popular in Bahia. Made with ground black-eyed peas, it is fried until golden and crisp. The recipe brings together 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 how to make this treat at home with accessible ingredients and simple techniques.
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