Acarajé

🧂 Ingredients

• 500 g Dried black-eyed peas
• 1 medium Yellow onion
• 1 tsp Salt
• generous amount for deep frying Dendê oil (palm oil)(Essential for authentic flavor and color. Ensure you have enough to submerge the fritters.)
• for filling Vatapá(A creamy paste made from bread, shrimp, coconut milk, peanuts, and dendê oil. Typically prepared separately.)
• for filling Caruru(A stew made from okra, shrimp, onions, and spices. Typically prepared separately.)
• 100 g Dried shrimp(Adds a salty, umami punch to the filling.)

👨‍🍳 Instructions

1. 1

   Rinse the dried black-eyed peas thoroughly. Place them in a large bowl and cover with plenty of cold water. Let them soak overnight (at least 8 hours).

   ⏱️ 8 hours (soaking)
2. 2

   Drain the soaked peas and rinse again. Rub the peas vigorously between your hands under running water to loosen and remove the skins. This is a crucial step for a smooth texture. You may need to do this in batches. Drain well.

   ⏱️ 30 minutes
3. 3

   In a food processor or blender, combine the skinned peas, chopped onion, and salt. Process until you achieve a very smooth, fluffy, and airy paste. Scrape down the sides as needed. The consistency should be like a thick batter.

   ⏱️ 15 minutes
4. 4

   Transfer the pea paste to a bowl. For best results and easier handling, chill the paste in the refrigerator for at least 30 minutes. This helps the fritters hold their shape during frying.

   ⏱️ 30 minutes (chilling)
5. 5

   Heat a generous amount of dendê oil in a deep pot or Dutch oven over medium-high heat until it reaches approximately 180°C (350°F). The oil should be hot but not smoking.

   ⏱️ 10 minutes (heating oil)
6. 6

   Using two spoons or your wet hands, shape the chilled pea paste into small oval or round balls, about the size of a golf ball. Carefully slide them into the hot dendê oil, being careful not to overcrowd the pot. Fry in batches.

   ⏱️ 5-7 minutes per batch
7. 7

   Fry the acarajé for about 5-7 minutes per batch, turning them occasionally, until they are deeply golden brown and puffed up. They should sound hollow when tapped lightly. Use a slotted spoon to remove them from the oil and drain on paper towels.

   ⏱️ 20 minutes (total frying time)
8. 8

   Once slightly cooled but still warm, carefully slice each acarajé horizontally, almost all the way through, to create a pocket. Fill generously with vatapá, caruru, and a sprinkle of chopped dried shrimp.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The skinning process is labor-intensive but absolutely essential for the characteristic light and fluffy texture of acarajé. Don't skip it!
• ✓Authentic dendê oil is crucial for the unique flavor and vibrant color. If unavailable, a neutral oil can be used for frying, but the taste will be different.
• ✓The pea paste should be very light and airy. Over-blending can make it dense. Aim for a consistency that holds its shape but is still moist.
• ✓Ensure the oil is at the correct temperature before frying. Too cool, and the acarajé will absorb too much oil; too hot, and they will burn on the outside before cooking through.

🔄 Variations

• Abara: A steamed version of acarajé, where the batter is wrapped in banana leaves and steamed instead of fried.
• Vegetarian fillings: Omit the dried shrimp and use only vatapá and caruru, or explore other plant-based fillings.

🥗 Nutrition

Per serving