Acarajé

Prepare the Black-Eyed Peas

Rinse the dried black-eyed peas and soak them in water overnight or for at least 8 hours.

Drain and rinse the soaked peas.

Blend the Peas

Place the soaked black-eyed peas in a food processor or blender.

Add the chopped onion, minced garlic, ground cumin, ground paprika, cayenne pepper (if using), and salt.

Blend until you have a smooth, thick paste.

Shape the Fritters

Heat vegetable oil in a deep frying pan or pot over medium heat.

With wet hands or a spoon, shape the pea mixture into small round patties or balls.

Fry the Acarajé

Carefully place the shaped patties or balls into the hot oil.

Fry in batches, turning occasionally, until they are golden brown and crispy on the outside, about 3-5 minutes per side.

Remove the fried acarajé with a slotted spoon and drain on paper towels.

Serve