Brazilian recipe
Traditional Acarajé (Acarajé)
Acarajé is a crisp-on-the-outside, soft-on-the-inside Brazilian fritter filled with vatapá and dried shrimp. Practical and full of flavour.
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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 dendê 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 dendê oil, for traditional colour and flavour
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Look for black-eyed peas, dried shrimp, onions, and salt in the produce section, dry goods aisle, seafood counter, and seasoning shelves of local supermarkets or markets. Palm oil may be found in specialty Caribbean or Afro-diasporic food shops; if unavailable, use the original ingredient as ideal.
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 grains with your hands or using a fine sieve under running water until as many skins as possible are 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 paste, but do not turn it into purée
- Do this in batches if needed
- Transfer the paste to a large bowl
- Add the chopped onions and salt
- Mix well
- Using a wooden spoon, beat the mixture vigorously for about 10 minutes until it triples in volume and becomes aerated
- This step is essential for the final texture of the acarajé
- Heat the vegetable oil in a deep pan
- Add the skin-on onion to the oil to flavour it
- Using two spoons, shape patties about 8 cm in diameter, working with the mixture and forming them with your hands or spoons
- Fry the patties 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 excess oil
- Cut the fritters in half and fill with vatapá
- Add the dried shrimp inside and close the acarajé
- Serve hot, accompanied by sauces or salads, if desired
Observations
Acarajé is a classic dish from Brazilian cooking, especially popular in Bahia. Made with ground black-eyed peas, it is fried until golden and crisp. This recipe brings together 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. Follow the step-by-step method to make this treat at home with accessible ingredients and simple techniques.
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