Brazilian recipe
Authentic Brazilian Acarajé (Acarajé): A Traditional Street Food Favourite
Learn how to make authentic Bahian acarajé right at home. Featuring a light, crispy black-eyed pea fritter deep-fried in palm oil, served with vatapá and dried shrimp. A true Afro-Brazilian delight!
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Ingredients
500 g raw black-eyed peas
2 large onions, chopped
Salt to taste
500 ml dendê oil (red palm oil)
500 ml vegetable oil
150 g dried shrimp
Vatapá (ready-made or prepared)
Pimenta-malagueta (bird's eye chilli) to taste
2 large onions, chopped
Salt to taste
500 ml dendê oil (red palm oil)
500 ml vegetable oil
150 g dried shrimp
Vatapá (ready-made or prepared)
Pimenta-malagueta (bird's eye chilli) to taste
Where to find ingredients
Black-eyed peas can be found in the dry goods section of most major supermarkets or Indian grocers. Dendê oil (red palm oil) and dried shrimp are essential for the authentic flavour; check the international aisles of FairPrice or Cold Storage, or visit a speciality spice shop in Little India. For the best selection of Brazilian or Latin American ingredients, look for online speciality grocers based in Singapore. Vatapá is a complex sauce; if you cannot make it from scratch, look for pre-made versions in Latin-themed gourmet stores, or use a substitute like a thick, spicy peanut-coconut stew as a last resort.
Preparation method
- Pulse the raw black-eyed peas in a food processor until just broken, being careful not to grind them into a paste
- Place the beans in a bowl, cover with plenty of water, and leave to soak for 8 to 12 hours to help loosen the skins
- Rub the beans to remove the skins, rinse thoroughly under running water, and drain completely
- In a food processor, blend the deskinned beans with the onions and salt until you get a smooth, creamy batter
- Transfer the batter to a large mixing bowl and beat vigorously with a wooden spoon until it doubles or triples in volume
- In a deep pot or wok, heat a mixture of the dendê oil and vegetable oil over medium-high heat
- Using two spoons, shape the batter into oval fritters and carefully drop them into the hot oil
- Deep-fry the acarajé for approximately 3 to 4 minutes on each side until they turn golden and crispy
- Remove the fritters with a slotted spoon and drain them on kitchen paper to absorb any excess oil
- Slice each acarajé open in the middle, but be careful not to cut all the way through
- Stuff generously with the vatapá and a portion of dried shrimp
- Add pimenta-malagueta to taste if you prefer a spicy kick
Observations
Acarajé is an iconic delicacy from the coastal state of Bahia in Brazil, celebrated for its unique batter made from black-eyed peas. The careful preparation process transforms the humble legume into golden, crispy fritters that are true gastronomic gems. Traditionally filled with creamy vatapá, succulent dried shrimp, and a fiery kick of malagueta chilli, it offers a flavour profile that pays homage to Brazil's deep Afro-Brazilian roots.
This detailed recipe guides you through making the real deal in your own kitchen. By following these traditional techniques, you will achieve that essential contrast: a perfectly crunchy exterior and a soft, airy centre. The secret lies in the quality of the batter and the distinct, earthy aroma provided by the dendê oil (palm oil), which is non-negotiable for an authentic finish.
This detailed recipe guides you through making the real deal in your own kitchen. By following these traditional techniques, you will achieve that essential contrast: a perfectly crunchy exterior and a soft, airy centre. The secret lies in the quality of the batter and the distinct, earthy aroma provided by the dendê oil (palm oil), which is non-negotiable for an authentic finish.
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