Brazilian recipe
Authentic Acarajé: A Crispy Black-Eyed Pea Fritter Recipe (Acarajé)
Discover the art of making traditional Acarajé, a Brazilian delicacy featuring a light, airy black-eyed pea dough fried to perfection and filled with savory vatapá and dried shrimp.
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Ingredients
2 medium onions, peeled and chopped
500 ml vegetable oil, for deep frying
Salt, to taste
500 g raw black-eyed peas, high quality
1 small onion, unpeeled, to infuse the oil
1 small onion, unpeeled, to infuse the oil
500 ml dende oil (palm oil), for authentic flavor and color
150 g dried shrimp, cleaned and peeled
500 ml vegetable oil, for deep frying
Salt, to taste
500 g raw black-eyed peas, high quality
1 small onion, unpeeled, to infuse the oil
1 small onion, unpeeled, to infuse the oil
500 ml dende oil (palm oil), for authentic flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
You can find black-eyed peas and dried shrimp at local Asian or specialty grocers in Koror. For the dende oil (palm oil), specialty international food shops are your best source; if unavailable, the recipe remains unique to its traditional roots, though it cannot be substituted for the authentic flavor profile.
Preparation method
- Soak the black-eyed peas in water for at least 12 hours to soften them for processing.
- Drain the peas and remove the skins by rubbing the beans between your hands or using a fine mesh sieve under running water until most skins are gone.
- Once the skins are removed, rinse the beans thoroughly under cold water and set aside.
- Place the beans in a food processor and pulse until you reach a smooth, homogeneous paste, taking care not to let it turn into a puree.
- Process the beans in smaller batches if necessary to ensure consistent texture.
- Transfer the prepared pea paste into a large mixing bowl.
- Add the chopped onions and salt to the paste.
- Mix the ingredients thoroughly to combine.
- Using a wooden spoon, beat the dough vigorously for about 10 minutes until it triples in volume and becomes airy.
- This aeration process is essential to ensure the signature light texture of the fritter.
- Heat the vegetable oil in a deep pot or heavy-bottomed wok.
- Add the unpeeled onion to the oil to infuse it with flavor.
- Using two large spoons, shape the dough into oval fritters roughly 8 cm in diameter, using your hands or the spoons to refine the shape.
- Deep-fry the fritters in the hot oil for approximately 3 minutes per side, until they are golden and crispy.
- Adjust the heat carefully during frying to ensure they cook through without burning the exterior.
- Remove the fritters with a slotted spoon and let them drain on paper towels to remove excess oil.
- Slice each fritter in half and fill the center with generous portions of vatapá.
- Place the dried shrimp on top of the filling and close the fritter.
- Serve immediately while hot, optionally accompanied by fresh salsa or dipping sauces.
Observations
Acarajé is an iconic dish from Brazil, particularly synonymous with the vibrant street food culture of Bahia. Crafted from ground black-eyed peas, these fritters are deep-fried until they achieve a signature golden crunch. The preparation relies on a careful whipping process to ensure the interior remains remarkably soft and light. Served with the rich, spiced texture of vatapá and the intense savory notes of dried shrimp, Acarajé offers a complex flavor profile that makes it a standout choice for gatherings or traditional snacks. Follow this guide to master the techniques and bring this authentic taste to your own kitchen.
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