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Acarajé is a beloved Brazilian street food made from black-eyed peas, shaped into fritters and deep-fried to golden perfection. Originating from the Afro-Brazilian culture, it holds a special place in the culinary landscape of Bahia, often enjoyed as a snack or meal on the streets. Vendors typically serve it with spicy shrimp and vatapá, making it a flavorful experience.
Soak the black-eyed peas in plenty of water overnight. Rub them hard between your hands under the water so the skins slip off and float to the top; pour the skins away and repeat until almost all the peas are white.
Drain well and blend the peas with the onion and salt into a thick, smooth paste, adding only a spoonful or two of water if needed.
Beat the paste hard with a wooden spoon or a mixer for 5-10 minutes, until it turns pale, fluffy and a little lighter. This makes the acarajé airy inside.
Heat about 5 cm (2 inches) of oil to 175°C (350°F). Shape the paste into large ovals with two spoons and fry a few at a time for 4-5 minutes, turning, until deep golden. Drain on paper towels.
Split each acarajé open and fill with vatapá, caruru and dried shrimp, with hot pepper sauce for those who like it, the way the baianas sell it on the streets of Salvador.
Enjoy your meal!
Acarajé is a deep-fried fritter made from black-eyed peas, typically served with spicy fillings.
Acarajé originates from the Afro-Brazilian culture in Bahia, Brazil.
The fritter is made only of peeled black-eyed peas, onion and salt, fried in dendê (red palm oil).
Acarajé needs an overnight soak, then about 45 minutes to peel, grind, whip and fry.
Acarajé is often served with spicy shrimp, vatapá, or a fresh salad.
