Brazilian recipe
Traditional Acarajé: bean fritter recipe with shrimp (Acarajé)
Acarajé is a Brazilian delicacy, crispy on the outside and soft on the inside, filled with vatapá and dried shrimp. A practical and 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, preferably high quality
1 small onion with skin, to flavor the oil
1 small onion with skin, to flavor the oil
500 ml dende oil (palm oil), for traditional 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, preferably high quality
1 small onion with skin, to flavor the oil
1 small onion with skin, to flavor the oil
500 ml dende oil (palm oil), for traditional flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Find black-eyed peas, dried shrimp, and red palm oil (dendê) at local markets or specialty Asian and African grocery stores. If palm oil is unavailable, you may use refined palm oil as a substitute, though the authentic color and flavor profile will differ.
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 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 beans well under running water and set aside.
- In a food processor, blend the beans until you reach a homogeneous dough, but without turning it into a puree.
- Do this in batches if necessary.
- Transfer the dough to a large 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 pan.
- Add the onion with skin to the oil to flavor it.
- Using two spoons, shape fritters about 8 cm in diameter, working the dough with your hands or the spoons.
- Fry the fritters in hot oil for about 3 minutes on each side until they are golden and crispy.
- Adjust the temperature to prevent them from burning.
- Remove the acarajés with a slotted spoon and place them on paper towels to absorb excess oil.
- Cut the fritters in half and stuff them with vatapá.
- Add the dried shrimp inside and close the acarajé.
- Serve hot, accompanied by sauces or salads if desired.
Observations
Acarajé is a signature delicacy of Brazilian cuisine, especially iconic in the state of Bahia. Prepared with ground black-eyed peas, it is deep-fried until golden and crispy. This recipe masterfully combines the soft texture of the bean base with the distinct, savory flavor of dried shrimp and vatapá, making it an irresistible choice for parties, snacks, or special meals. Follow this step-by-step guide to prepare this treat at home using accessible ingredients and traditional techniques.
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