Brazilian recipe
Traditional Acarajé: A step-by-step guide (Acarajé)
Master the art of authentic Bahian street food in your own kitchen. These light, crispy black-eyed pea fritters are deep-fried in dende oil and served with vatapá and dried shrimp.
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Ingredients
500g raw black-eyed peas
2 large onions, chopped
Salt to taste
500ml azeite de dendê (palm oil)
500ml vegetable oil
150g dried shrimp
Pre-made vatapá
Malagueta chili peppers to taste
2 large onions, chopped
Salt to taste
500ml azeite de dendê (palm oil)
500ml vegetable oil
150g dried shrimp
Pre-made vatapá
Malagueta chili peppers to taste
Where to find ingredients
You can find black-eyed peas and dried shrimp in the dry goods or Asian/International aisles of local supermarkets or specialized ethnic grocers. Azeite de dendê (red palm oil) and traditional Brazilian ingredients like vatapá may need to be sourced from specialty Latin American food importers or online culinary retailers. As a substitute, vegetable oil can replace the frying mixture, though it will lack the authentic flavor profile of palm oil.
Preparation method
- Lightly crack the raw black-eyed peas in a blender without grinding them completely.
- Place the beans in a bowl, cover with water, and soak for 8 to 12 hours to facilitate skin removal.
- Remove the loose skins, rinse the beans thoroughly under running water, and drain completely.
- In a blender, process the peeled beans with the chopped onions and salt until you achieve a smooth, creamy batter.
- Transfer the mixture to a large bowl and beat vigorously with a wooden spoon until it doubles or triples in volume.
- In a deep pot, heat a mixture of azeite de dendê and vegetable oil over medium-high heat.
- Using two spoons, mold the batter into fritters and carefully drop them into the hot oil.
- Fry the acarajés for approximately 3 to 4 minutes per side until they are golden and crispy.
- Remove the acarajés with a slotted spoon and place them on paper towels to absorb excess oil.
- Slice each acarajé in half, being careful not to separate the two pieces completely.
- Generously fill each one with vatapá and dried shrimp.
- Add malagueta chili peppers to taste if you prefer a spicy kick.
Observations
Acarajé is an iconic delicacy of Brazilian cuisine, particularly celebrated in the state of Bahia, known for its distinct black-eyed pea batter. The meticulous preparation results in fritters that are true gastronomic treasures. Traditionally served with vatapá, dried shrimp, and a spicy kick of chili, acarajé offers a tasting experience that honors a rich Afro-Brazilian heritage.
This detailed recipe guides you through preparing authentic acarajé at home. Follow these traditional methods to ensure the fritters turn out crispy on the outside and soft on the inside, perfect for a special gathering. The secret lies in the texture of the batter and the essential frying technique using azeite de dendê.
This detailed recipe guides you through preparing authentic acarajé at home. Follow these traditional methods to ensure the fritters turn out crispy on the outside and soft on the inside, perfect for a special gathering. The secret lies in the texture of the batter and the essential frying technique using azeite de dendê.
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