Brazilian recipe
Traditional Acarajé: deep-fried black-eyed pea fritters with shrimp (Acarajé)
Acarajé is a Brazilian delicacy featuring a crispy exterior and a soft interior, typically served with vatapá and dried shrimp. Discover this flavorful recipe.
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Ingredients
2 medium onions, peeled and chopped
500 ml vegetable oil for frying
Salt to taste
500 g raw black-eyed peas, high quality preferred
1 small onion, skin-on, for seasoning the oil
1 small onion, skin-on, for seasoning 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 frying
Salt to taste
500 g raw black-eyed peas, high quality preferred
1 small onion, skin-on, for seasoning the oil
1 small onion, skin-on, for seasoning the oil
500 ml dende oil (palm oil) for authentic flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Black-eyed peas can be found at local dry-goods markets or specialty ethnic grocery stores. Dende oil (palm oil) and dried shrimp are typically available in international food aisles or specialty Latin American and African markets. If dende oil is unavailable, a neutral refined oil can be used, though it will not provide the authentic color or flavor. Any high-quality dried shrimp works as an ideal base.
Preparation method
- Soak the black-eyed peas in water for at least 12 hours to facilitate processing.
- Drain the beans and remove the skins by rubbing the grains between your hands or using a fine sieve under running water until most skins are removed.
- After peeling, rinse the beans thoroughly under running water and set aside.
- In a food processor, pulse the beans until you reach a homogeneous dough, being careful not to turn it into a puree.
- Perform this in batches if necessary.
- Transfer the dough to a large mixing bowl.
- Add the chopped onions and salt.
- Mix well.
- Using a wooden spoon, beat the dough vigorously for about 10 minutes until it triples in volume and becomes airy.
- This process is essential for the final texture of the acarajé.
- Heat the vegetable oil in a deep pot.
- Add the skin-on onion to the oil to infuse flavor.
- Using two spoons, shape the dough into fritters of approximately 8 cm in diameter, using your hands or the spoons to refine the shape.
- Fry the fritters in the hot oil for about 3 minutes on each side until golden and crispy.
- Adjust the heat to prevent burning.
- Remove the acarajés with a slotted spoon and place them on paper towels to drain excess oil.
- Slice the fritters in half and fill them with vatapá.
- Place the dried shrimp inside and close the acarajé.
- Serve warm, accompanied by sauces or salads if desired.
Observations
The acarajé is a culinary icon, particularly celebrated in the state of Bahia. It is crafted from ground black-eyed peas, deep-fried until achieving a perfect golden crisp. This dish harmonizes the fluffy texture of the bean base with the distinct, savory profile of dried shrimp and vatapá, making it an irresistible choice for parties, snacks, or special gatherings. Follow this guide to prepare this specialty at home using authentic techniques and accessible ingredients.
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