Brazilian recipe
Traditional Acarajé (Acarajé)
Acarajé is a Brazilian favourite with a crisp shell and a soft centre, 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 and palm oil in the dry goods, seafood and international foods sections of larger supermarkets, or at local markets and fishmongers. Substitutes: if palm oil is unavailable, use the original ingredient only if you can source it; otherwise do not replace it in the recipe.
Preparation method
- Soak the black-eyed peas in water for at least 12 hours to make processing easier
- Drain the peas and remove the skins, rubbing the beans 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 peas well under running water and set aside
- In a food processor, blend the peas until you get a smooth mixture, but without turning it into a purée
- Do this in batches if necessary
- Transfer the mixture 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 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, using the batter and 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 them from burning
- Remove the acarajés with a slotted spoon and place them on paper towels to drain off the excess oil
- Split 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 delicacy, especially popular 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 option for parties, snacks or special meals. Learn step by step how to make this treat at home with accessible ingredients and simple techniques.
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