Entree: Brazil – Brazilian Street Food – Acarajé (Deep-fried black-eyed-pea fritters from Bahia traditionally served split and filled with a spicy shrimp and creamy vatapá filling)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

- 2 cups (400 g) dried black-eyed peas
- 1 tsp (5 g) salt
- 1 medium onion, roughly chopped (about 150 g)
- 3 cloves garlic, peeled
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 ml) dendê (palm) oil, plus extra for frying (dendê oil is traditional)
- 2–3 cups (480–720 ml) neutral vegetable oil for deep frying
- 8 oz (225 g) cooked shrimp, peeled and roughly chopped
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) dry white bread crumbs or 2 slices stale bread, torn and soaked
- 1/4 cup (30 g) roasted peanuts or cashews
- 1 small fresh hot pepper (malagueta) or 1/4 tsp (1 g) cayenne pepper, minced (adjust to taste)
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 g) chopped fresh cilantro
- 1 lime, cut into wedges for serving
- Coarse sea salt for seasoning

Instructions

1. Soak and peel the beans: cover the dried black-eyed peas with water and soak 8 hours or overnight. Rub the soaked beans between your hands to loosen and remove skins, rinsing repeatedly until skins are gone; drain well.
2. Make the bean paste: in a food processor, combine drained peeled beans, chopped onion, garlic, salt, and pepper and process to a smooth, thick paste, scraping down sides as needed. The mixture should be airy and spreadable; if too dry, add 1–2 tbsp (15–30 ml) water.
3. Prepare the vatapá-style filling: in a blender, combine coconut milk, soaked bread, roasted peanuts or cashews, malagueta or cayenne, and a pinch of salt; blend until smooth. In a small saucepan over medium heat, warm 1/2 cup (120 ml) dendê oil, add the blended mixture and cook, stirring, until it thickens to a creamy, spreadable consistency, about 6–8 minutes. Stir in lime juice and cilantro, then fold in the chopped shrimp and keep warm.
4. Heat frying oil: in a deep pot, heat 2–3 cups (480–720 ml) vegetable oil to 350°F (175°C). Keep a bowl of cool water nearby for shaping.
5. Form and fry the acarajé: wet your hands, take a heaping tablespoon of bean paste and shape into a small oblong or ball about 1.5–2 in (3.5–5 cm) across. Carefully drop a few at a time into the hot oil, frying until golden and puffed, about 4–6 minutes, turning once. Remove to a rack or paper towels to drain and season lightly with coarse salt.
6. Assemble and serve: split each acarajé along one side (like a small pocket), spoon in the warm vatapá-shrimp filling and drizzle a little extra dendê oil if desired. Serve immediately with lime wedges and chopped cilantro.