Acarajé
Acarajé is a popular Brazilian street food from Bahia, made from peeled black-eyed peas that are ground into a paste, seasoned, and deep-fried. These savory fritters are traditionally split open and filled with vatapá, caruru, and a spicy vinaigrette.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain crustaceans and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
fritters
- 250 gblack-eyed pea, dried, soaked overnight
- 0.5 pcsyellow onion, roughly chopped
- 1 tspsalt
- 500 mlred palm oil
filling
- 100 gshrimp, dried, rehydrated and sautéed(optional)
- 1 cupvatapá
- 1 cupcaruru
- 1 tbsphot sauce(optional)
Equipment
deep pot · slotted spoon · paper towels · food processor · large bowl
The method
Step by step
- 1
Soak the black-eyed peas in plenty of water overnight, or for at least 8 hours.
Cook’s note: Ensure peas are fully submerged during soaking.
- 2
Drain the soaked black-eyed peas and carefully remove their skins. This can be done by rubbing them between your hands or using a food processor with a pulse setting and then rinsing away the skins.
About 30 min
Cook’s note: Patience is key for peeling; it ensures a smooth fritter texture.
- 3
Place the peeled black-eyed peas, yellow onion, and salt into a food processor or blender.
- 4
Process the mixture until it forms a smooth, thick paste. You may need to add a tablespoon or two of water if it’s too dry, but avoid making it too thin.
About 10 min
Cook’s note: The consistency should be like a thick pancake batter.
- 5
Transfer the paste to a large bowl and beat it vigorously with a spoon or whisk for about 10-15 minutes until it becomes light, fluffy, and almost doubled in volume.
About 15 min
Cook’s note: This step incorporates air and makes the acarajé light and airy.
- 6
Heat the dendê oil in a deep pot or Dutch oven over medium-high heat until it reaches about 180°C (350°F).
About 10 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 7
Carefully drop spoonfuls of the pea paste into the hot oil, forming oval-shaped fritters. Do not overcrowd the pot.
About 5 min
Cook’s note: Wet your spoon with a little water to prevent the batter from sticking.
- 8
Fry the acarajé for 3-5 minutes on each side, or until they are golden brown and cooked through.
About 10 min
- 9
Remove the cooked acarajé with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 10
To serve, carefully split each acarajé open down the middle, without cutting all the way through.
- 11
Fill the acarajé with vatapá, caruru, and optionally, dried shrimp and hot sauce.
Cook’s note: Serve immediately while warm.
Keep it good
Store leftover acarajé fritters in an airtight container in the refrigerator.
Reheat fritters in an oven or air fryer until warmed through; fillings should be reheated separately.
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