Brazilian recipe
Traditional Brazilian Acarajé: Authentic Street Food Recipe
Learn how to make authentic Brazilian black-eyed pea fritters (acarajé) at home. Featuring a light, crispy shell fried in palm oil, served with creamy vatapá and dried shrimp.
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Ingredients
500 g dried black-eyed peas
2 large onions, chopped
Salt to taste
500 ml dende oil (red palm oil)
500 ml vegetable oil
150 g dried shrimp
Ready-to-use vatapá
Malagueta chili peppers to taste
2 large onions, chopped
Salt to taste
500 ml dende oil (red palm oil)
500 ml vegetable oil
150 g dried shrimp
Ready-to-use vatapá
Malagueta chili peppers to taste
Where to find ingredients
Black-eyed peas can be found in the dried beans aisle of most supermarkets. For dende oil (red palm oil), dried shrimp, and vatapá, look in the 'international' or 'Latin' section of well-stocked grocery stores; otherwise, these are readily available at specialty Brazilian or West African markets, as they are essential for the authentic color and flavor. If you cannot find pre-made vatapá, it is a traditional creamy paste made from bread, coconut milk, peanuts, and cashews that can be prepared from scratch as a flavorful base.
Preparation method
- Pulse the dried black-eyed peas in a blender just enough to crack them without turning them into powder
- Place the beans in a large bowl, cover with water, and let them soak for 8 to 12 hours to help the skins loosen
- Remove the loosened skins, rinse the beans thoroughly under cold running water, and drain well
- Process the peeled beans with the chopped onions and salt in a blender until you achieve 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
- Heat a mixture of dende oil and vegetable oil in a deep pot or heavy-bottomed pan over medium-high heat
- Use two large spoons to shape the batter into small balls and carefully slide them into the hot oil
- Deep-fry the fritters for about 3 to 4 minutes per side until they turn deep golden and crispy
- Remove the acarajé with a slotted spoon and drain on paper towels to remove excess oil
- Carefully slice each fritter in half, keeping them connected at one side
- Stuff generously with a scoop of vatapá and top with dried shrimp
- Add a dash of malagueta pepper sauce to taste if you want an extra kick
Observations
Acarajé is an iconic staple of Brazilian street food, deeply rooted in the cultural traditions of Bahia. This savory, deep-fried fritter is crafted from a well-seasoned black-eyed pea dough. Achieving the perfect texture—crispy and golden on the outside while staying light and airy on the inside—is the true mark of a master cook. Traditionally paired with vatapá, succulent dried shrimp, and a dash of hot pepper sauce, it offers a vibrant experience that honors Afro-Brazilian culinary heritage.
This guide walks you through the traditional process to bring this authentic experience into your own kitchen. By following these time-tested methods, you can recreate the signature flavor profile of a Bahian market stall. The secret lies in whipping the dough to the right consistency and using authentic dende oil for that distinct, earthy aroma and vibrant color.
This guide walks you through the traditional process to bring this authentic experience into your own kitchen. By following these time-tested methods, you can recreate the signature flavor profile of a Bahian market stall. The secret lies in whipping the dough to the right consistency and using authentic dende oil for that distinct, earthy aroma and vibrant color.
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