Acarajé is a beloved street food of Bahia, Brazil, that’s crispy, flavorful, and bursting with rich, savory fillings. Made from black-eyed peas that are ground into a smooth batter, these golden fritters are deep-fried in dendê oil (Brazilian palm oil) to achieve an unmistakable color and flavor. This dish so popular that they even have a festival dedicated to it.
Acarajé is traditionally served split open and stuffed with a spicy vatapá (a creamy paste made of bread, shrimp, peanuts, and coconut milk), plus fresh shrimp and a fiery hot pepper sauce. It’s a dish that perfectly captures the vibrant and multicultural spirit of Bahian cuisine.
Over the past few weeks, I’ve been on an incredible journey through the flavors of Brazil, cooking up some of the country’s most iconic dishes. I started with Feijoada, the deeply comforting black bean stew loaded with savory cuts of pork, which made for the perfect hearty meal.
Then I mastered Picanha, the prized cut of beef with a juicy, caramelized crust that’s a must for any churrasco. Seafood dishes like Moqueca have also won me over, with their delicious blend of coconut milk, tomatoes, and fresh herbs.
Brazilian street food is irresistible, too—Coxinha has quickly become a favorite, with its golden, tear-drop shape hiding a filling of tender shredded chicken. Sweet treats like Brigadeiros and Açaí na Tigela have been keeping my sweet tooth satisfied, while savory snacks like Pastel have added a crispy crunch to my kitchen adventures.
Pão de Queijo has been a staple for breakfast or a snack, and Bobó de Camarão delivered an unforgettable shrimp and cassava stew experience, rich in flavor and tradition.
Now, I’m excited to share Acarajé, a dish that brings together the best of Afro-Brazilian cooking, with flavors as bold and colorful as Bahia itself. Get ready to fry up some magic and experience a true taste of Brazil!
Recipe For Acarajé
Equipment
- 1 Food processor or blender
- 1 Large mixing bowls
- 1 Fine-mesh strainer
- 1 Wooden spoon
- 1 Large pot or deep fryer
- 1 Slotted spoon
- 1 Knife and cutting board
Ingredients
For the Acarajé Fritters
- 2 Cups Dried black-eyed peas
- 1 Whole Large Onion chopped
- 2 Cloves Garlic Minced
- Salt To taste
- Dendê oil For frying
For the Vatapá Filling
- 2 Slices White Bread Soaked in 1 cup coconut milk
- ½ Cup Ground Peanuts
- ½ Cup Ground Cashews
- 1 Whole Small Onion Chopped
- 1 Clove Garlic Minced
- 1 Tbsp Fresh Ginger Grated
- ¼ Cup Dried Shrimp Soaked in warm water and drained
- 1 Tbsp Dendê oil
- Salt and pepper To taste
For the Acarajé Fritters
- Fresh shrimp Cooked and peeled
- Hot pepper sauce or chopped chili peppers
- Lime wedges For serving
Instructions
- Prepare the Black-Eyed Peas:Place the dried black-eyed peas in a large bowl and cover with water. Soak for at least 8 hours or overnight. Drain, rub the peas between your hands to remove the skins, rinse thoroughly, and drain well.
- Make the Batter:In a food processor or blender, blend the peeled black-eyed peas, chopped onion, and minced garlic into a smooth, thick paste. Transfer to a bowl, add salt to taste, and beat with a wooden spoon for a few minutes to make the batter light and fluffy.
- Prepare the Vatapá:Blend the soaked bread with coconut milk in a food processor until smooth. Add ground peanuts, ground cashews, chopped onion, garlic, ginger, and soaked dried shrimp, and process into a thick paste.Heat dendê oil in a pan over medium heat, add the vatapá paste, and cook, stirring frequently, until thickened and fragrant (about 10-15 minutes). Season with salt and pepper and set aside.
- Fry the Acarajé:Heat enough dendê oil in a large pot or deep fryer to reach 350°F (175°C). Drop spoonfuls of batter into the hot oil, being careful not to overcrowd.Fry in batches until golden and crispy on the outside, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Assemble and Serve:Split each acarajé open, add a generous spoonful of vatapá, a few cooked shrimp, and top with hot pepper sauce or chopped chili peppers. Serve immediately with lime wedges for extra zest.
Video
Notes
- Peeling Black-Eyed Peas: Removing the skins is key for a smooth batter. After soaking, rub the peas under running water so the skins float and separate easily.
- Dendê Oil Substitute: Can’t find dendê oil? Use vegetable oil for frying, though it won’t be as authentic. Mix in a bit of annatto oil for color and a closer taste.
- Make Ahead: Prepare the black-eyed pea batter and vatapá filling in advance and store in the refrigerator. Fry the acarajé just before serving for the best texture.
How to Properly Prepare Black-Eyed Peas?
Removing the skins from the black-eyed peas might seem like a tedious task, but it’s essential for a smooth and consistent batter.
Here’s a foolproof way to do it:
- Soak Overnight: Place the peas in a large bowl and cover with plenty of water. Let them soak overnight to soften.
- Rubbing Technique: After soaking, drain the peas and place them back in the bowl. Rub the peas vigorously between your hands to loosen the skins. Fill the bowl with water, and the skins should float to the surface, making them easy to skim off.
- Repeat: Repeat the process until most of the skins are removed. This step ensures that your Acarajé will have a velvety texture when fried.
Variations of Acarajé You Must Try
While traditional Acarajé is stuffed with vatapá, shrimp, and hot sauce, there are many creative ways to put your own spin on it:
- Vegetarian Acarajé: Skip the shrimp and make a plant-based vatapá using roasted vegetables or tofu. You can also add sautéed okra or fried eggplant for extra flavor.
- Seafood Medley: Instead of just shrimp, consider stuffing your Acarajé with a mix of seafood like shrimp, calamari, crab meat, or even scallops for a luxurious twist.
- Spicy Variations: Add chopped chili peppers to the batter for a spicier fritter, or infuse the vatapá with extra hot sauce for a serious kick.
FAQs
How do I know when the Acarajé is cooked through?
The fritters should be golden brown and crispy on the outside. You can test one by cutting it open; the inside should be fully cooked and fluffy. If it’s still dense or wet, fry for another minute or two.
Can I use canned black-eyed peas instead of dried?
No, it’s best to use dried black-eyed peas for this recipe. Canned peas are too soft and will not produce the proper texture needed for the fritters.
What can I substitute for dendê oil if I can’t find it?
You can use a combination of vegetable oil and a small amount of annatto oil to mimic the color and slight nutty flavor. However, keep in mind that the taste won’t be as authentic.
How do I store leftover Acarajé?
Acarajé is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 2 days. Reheat in the oven to retain some crispiness. The vatapá filling can be stored separately and reheated gently on the stovetop.
Is Acarajé gluten-free?
Yes, the fritters themselves are gluten-free, as they are made from black-eyed peas. Just ensure that your vatapá ingredients, like the bread used, are gluten-free if necessary.
Can I freeze the black-eyed pea batter?
Yes, you can freeze the batter in an airtight container for up to a month. Thaw in the refrigerator overnight and beat the batter well before frying to restore its fluffy texture.
Final Words
Acarajé is a popular and delicious Brazilian street food, known for its crispy texture and flavorful fillings. Enjoyed in cities across Brazil, it’s a perfect way to experience the country’s vibrant and diverse cuisine. Whether you’re preparing it for a gathering or just for a fun kitchen adventure, Acarajé will bring the rich, bold flavors of Brazil right to your plate.
I hope you enjoy making this dish and sharing it with friends or family. Feel free to let me know how it turns out and any variations you tried!
