Acarajé
Authentic Bahian black-eyed pea fritters, a beloved Afro-Brazilian street food. These crispy, golden-fried bean cakes are traditionally split open and generously filled with creamy vatapá, savory caruru, and a sprinkle of dried shrimp.
🧂 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
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
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
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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.