Brazilian recipe
Traditional Acarajé: crispy bean fritter with shrimp recipe (Acarajé)
Acarajé is a Brazilian classic, crispy on the outside and soft on the inside, traditionally filled with vatapá and dried shrimp.
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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
1 small onion with skin, for oil flavoring
1 small onion with skin, for oil flavoring
500 ml palm oil (azeite de dendê), 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, high quality
1 small onion with skin, for oil flavoring
1 small onion with skin, for oil flavoring
500 ml palm oil (azeite de dendê), for traditional flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
Find black-eyed peas and onions in local markets or grocery stores. Palm oil (azeite de dendê) and dried shrimp can be sourced from specialty international grocers or Asian/Caribbean markets. Vegetable oil and salt are widely available in any local supermarket. As a substitute for palm oil, you may use refined coconut oil for color, though the authentic flavor profile of dendê is unique.
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 most skins are removed.
- After removing the skins, rinse the beans well under running water and set aside.
- In a food processor, pulse the beans until a homogeneous dough forms, being careful not to turn it into a puree.
- Process 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 aerated.
- This process is fundamental for the final texture of the acarajé.
- Heat the vegetable oil in a deep pan.
- Add the whole onion with skin to the oil to infuse flavor.
- Using two spoons, shape the dough into fritters approximately 8 cm in diameter, shaping them 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 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 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 delicacy of Brazilian cuisine, particularly celebrated in the Bahia region. Prepared with ground black-eyed peas, these fritters are fried until golden and crisp. The recipe balances the soft texture of the beans with the distinct savory punch of dried shrimp and vatapá, making it an irresistible choice for gatherings, snacks, or special meals. Learn the step-by-step process to prepare this delight at home using accessible ingredients and traditional techniques.
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