Recipe For Acarajé
Experience a taste of Bahia with Acarajé, a crispy, savory fritter made from black-eyed peas, deep-fried in golden dendê oil, and filled with vatapá—a rich, spicy paste of peanuts, cashews, and coconut milk.
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.