Brazilian recipe
Traditional homemade acaraje (Acarajé)
Make fried black-eyed bean fritter with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
500 g de beans fradinho cru
2 onions grandes choppeds
Salt to taste
500 ml de olive oil de dendê
500 ml de oil vegetal
150 g de prawns seco
Vatapá pronto
Pepper-malagueta to taste
2 onions grandes choppeds
Salt to taste
500 ml de olive oil de dendê
500 ml de oil vegetal
150 g de prawns seco
Vatapá pronto
Pepper-malagueta to taste
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, charque and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Quebre levemente os grãos de beans fradinho cru no liquidificador, sem triturar completamente
- Coloque o beans em um recipiente, cover com água e let de sauce por 8 a 12 hours para facilitar a remoção das cascas
- Remova as cascas que se soltaram, lave bem o beans em água corrente e escorra completamente
- No liquidificador, beat o beans descascado com as onions choppeds e salt até obter uma dough lisa e creamy
- Transfira a dough para uma tigela grande e beat vigorosamente com uma colher de pau até que ela dobre ou triplique de volume
- In a pan funda, aqueça uma mistura de olive oil de dendê e oil vegetal em medium heat-alto
- Com o auxílio de duas colheres, molde bolinhos com a dough e insira-os cuidadosamente no oil quente
- Fry os acarajés por aproximadamente 3 a 4 minutes de cada lado, até que fiquem dourados e crocantes
- Retire os acarajés com uma escumadeira e coloque-os sobre kitchen paper para absorver o excesso de oil
- Corte cada acarajé ao meio, sem separá-lo completamente
- Recheie generosamente com vatapá e camarões secos
- Add pepper-malagueta to taste, se desejar um toque picante
Observations
Traditional homemade acaraje is fried black-eyed bean fritter, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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