Brazilian recipe
Traditional Acarajé: An easy recipe for fried bean cakes with shrimp (Acarajé : receita de bolinho de feijão frito com camarão)
Acarajé is a Brazilian classic featuring a crispy, golden exterior and a light, airy center, traditionally filled with vatapá and dried shrimp.
0.0 / 5 by 0 Reviews
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
1 small unpeeled onion, for oil infusion
1 small unpeeled onion, for oil infusion
500 ml palm oil (azeite de dendê) 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
1 small unpeeled onion, for oil infusion
1 small unpeeled onion, for oil infusion
500 ml palm oil (azeite de dendê) for traditional flavor and color
150 g dried shrimp, cleaned and peeled
Where to find ingredients
You can find black-eyed peas and onions in the produce section of local supermarkets or markets. Palm oil (azeite de dendê) and dried shrimp are specialty items found in international food stores or ethnic grocery aisles. As a substitute for palm oil, you may use a high-smoke point vegetable oil, though the distinct color and nutty flavor will be altered.
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 mesh sieve under running water until most skins are gone.
- After hulling, rinse the beans thoroughly under running water and set aside.
- In a food processor, blend the beans until you reach a smooth, homogeneous paste, taking care not to over-process into a puree.
- Perform this in batches if necessary to maintain the correct consistency.
- Transfer the prepared bean paste into a large mixing bowl.
- Add the chopped onions and salt to the paste.
- Mix the ingredients thoroughly to combine.
- Using a wooden spoon, beat the mixture vigorously for about 10 minutes until it triples in volume and becomes light and airy.
- This aeration process is essential to ensure the signature texture of the acarajé.
- Heat the vegetable oil in a deep pot.
- Add the unpeeled onion to the hot oil to infuse it with aroma.
- Using two spoons, shape portions of the dough into balls approximately 8 cm in diameter, using your hands or the spoons to smooth them.
- Deep-fry the cakes in the hot oil for about 3 minutes on each side until they are crispy and golden brown.
- Regulate the heat carefully to prevent them from burning on the outside before they are cooked through.
- Remove the acarajés with a slotted spoon and drain them on paper towels to remove excess oil.
- Slice the cakes open lengthwise and fill them with a generous portion of vatapá.
- Add the dried shrimp into the center and close the acarajé.
- Serve immediately while hot, accompanied by sauces or salads if preferred.
Observations
Acarajé is a celebrated delicacy from Brazil, particularly iconic in the state of Bahia. It is crafted from ground black-eyed peas, deep-fried until it achieves a perfect, crunchy golden crust. The combination of the fluffy bean texture with the intense, savory notes of dried shrimp and creamy vatapá makes it an irresistible treat for gatherings, snacks, or special occasions. Follow this guide to prepare this authentic dish at home using straightforward techniques and readily available ingredients.
Ratings and comments