Brazilian recipe
Authentic Acarajé: Traditional recipe for fried bean fritters with shrimp (Acarajé)
A classic Brazilian delicacy, crispy on the outside and light on the inside, filled with savory vatapá and dried shrimp. A fragrant and iconic recipe.
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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 preferred
1 small onion with skin on, for flavoring the oil
1 small onion with skin on, for flavoring the oil
500 ml palm oil (dendê oil) for traditional 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 preferred
1 small onion with skin on, for flavoring the oil
1 small onion with skin on, for flavoring the oil
500 ml palm oil (dendê oil) for traditional flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
You can find dried shrimp, black-eyed peas, and palm oil at specialized international grocery stores, Asian or Caribbean markets, or local ethnic food shops. If you cannot find red palm oil (dendê), it is the primary ingredient for flavor, so it is best to source it online or at specialty spice shops; there is no direct substitute that replicates its unique taste.
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 sieve under running water until most skins are gone.
- After removing the skins, rinse the beans thoroughly under cold water and set aside.
- Using a food processor, blend the beans until a homogeneous dough forms, being careful not to turn it into a purée.
- Work in batches if necessary to achieve the right consistency.
- Transfer the mixture to a large mixing bowl.
- Add the chopped onions and salt to the dough.
- Mix the ingredients thoroughly.
- Using a wooden spoon, beat the dough vigorously for about 10 minutes until it triples in volume and becomes light and aerated.
- This aeration process is essential for the final texture of the acarajé.
- Heat the vegetable oil in a deep frying pan or heavy-bottomed pot.
- Add the small onion with skin on to the oil to infuse it with aroma.
- Use two spoons to shape the dough into small mounds 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 they are golden brown and crispy.
- Carefully monitor the heat to ensure they cook through without burning.
- Remove the acarajés with a slotted spoon and place them on paper towels to drain any excess oil.
- Slice the fritters in half to create an opening for the fillings.
- Add the dried shrimp inside and spoon in the vatapá to fill.
- Serve immediately while hot, paired with your choice of sauces or fresh salads if desired.
Observations
Acarajé is a quintessential delicacy from Brazil, particularly beloved in Bahia. Crafted from ground black-eyed peas, these fritters are deep-fried until they achieve a perfect golden, crispy exterior. The recipe marries the velvety texture of the bean base with the distinct, umami-rich punch of dried shrimp and the smooth complexity of vatapá. It makes for an unforgettable appetizer or main course for special gatherings. Follow this step-by-step guide to prepare this traditional treat at home using staple ingredients and authentic techniques.
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