About the Dish:
Acarajé is a popular dish in Brazilian cuisine, especially in the northeastern region of the country. It is a deep-fried ball made from black-eyed pea dough that is filled with a flavorful mixture of shrimp, tomatoes, onions, and spices. The dish has African influences and is often served as a street food snack or as part of religious celebrations. The acarajé dough is made by soaking black-eyed peas overnight and then removing the outer skins. The peeled peas are ground into a paste with onions and salt, and then shaped into balls. These balls are deep-fried in palm oil until they become golden and crispy on the outside, while remaining soft and moist on the inside. The filling for acarajé is traditionally made with cooked shrimp that is mixed with diced tomatoes, onions, garlic, and malagueta pepper, which gives the dish its spicy kick. The filling is then stuffed into the fried acarajé balls, creating a delicious and satisfying snack. Acarajé is typically served with vatapá, a creamy sauce made from bread, shrimp, coconut milk, cashews, and spices, as well as a side of salad made with tomatoes, lettuce, and onions. It’s a dish that combines different flavors and textures, resulting in a unique and tasty experience.
|Black-eyed peas||2 cups|
|Onion||1 medium, chopped|
|Palm oil||for frying|
|Shrimp||1 pound, cooked|
|Tomato||1 medium, diced|
|Onion||1 small, finely chopped|
|Garlic||2 cloves, minced|
|Malagueta pepper||1 teaspoon, chopped|
- Step 1: Soak the black-eyed peas in water overnight. Drain and remove the outer skins of the peas.
- Step 2: In a food processor, blend the peeled black-eyed peas, chopped onion, and salt until you have a smooth paste. The consistency should be similar to a thick pancake batter.
- Step 3: Heat palm oil in a deep fryer or large skillet over medium-high heat. Using a tablespoon, drop spoonfuls of the black-eyed pea batter into the hot oil and fry until golden brown and crisp. Remove from the oil and drain on paper towels.
- Step 4: In a separate bowl, mix together the cooked shrimp, diced tomatoes, finely chopped onion, minced garlic, and chopped malagueta pepper. Season with salt and pepper to taste.
- Step 5: When the acarajé balls have cooled slightly, carefully cut a slit in the side of each ball to create a pocket. Fill the pockets with the shrimp mixture.
- Step 6: Serve the acarajé with vatapá sauce and a side of salad. Enjoy!