Acarajé (Bahian Black-Eyed Pea Fritters)

• Prep time: 30 minutes (plus overnight bean soaking)

• Cook time: 20 minutes

• Total time: 50 minutes

• Servings: 6 servings

• Country of Origin: Brazil

• Description: An iconic Afro-Brazilian street food consisting of peeled black-eyed pea fritters whipped airy, deep-fried in red palm oil, split open, and stuffed with vatapá and dried shrimp.

• Presentation & How It's Eaten: Wrapped in paper sheets, stuffed with spicy sauces and cooked shrimp, eaten as a warm street sandwich by hand.

• Ingredients:

  • 2 cups dry black-eyed peas (soaked overnight)

  • 1 medium yellow onion, chopped

  • 1 tsp salt

  • Red palm oil (dendê), for deep frying

  • 1 cup prepared Vatapá (for stuffing)

  • 1/2 cup dried cooked shrimp (for garnish)

  • Hot chili sauce, to taste

• Step-by-Step Directions:

  • Peel Beans: Rub soaked black-eyed peas between hands in water to loosen skins; rinse thoroughly to float skins away until beans are white and peeled.

  • Blend Paste: Place peeled beans and chopped onion in a food processor; pulse into a thick, fine paste without adding water.

  • Whip Dough: Transfer paste to a bowl and whip vigorously with a wooden spoon for 10 minutes until fluffy and light. Stir in salt.

  • Fry Fritters: Heat 2 inches of red palm oil in a deep pot to 350°F (175°C). Scoop large oval spoonfuls of batter into hot oil. Fry for 5–7 minutes, turning once, until reddish-brown and crispy.

  • Assemble: Drain on paper towels, slice fritters open down center, and stuff generously with warm vatapá, dried shrimp, and hot sauce.

• Optional: Top with caruru (okra condiment) for a complete traditional Bahian assembly.

• Cooking Tips: Whipping dough incorporates air, giving fritters a light interior despite deep palm oil frying.

• Nutrition Facts:

  • Calories: ~410 kcal

  • Total Fat: 22g

  • Saturated Fat: 11g

  • Cholesterol: 65mg

  • Sodium: 510mg

  • Total Carbohydrates: 38g

  • Dietary Fiber: 7g

  • Sugars: 3g

  • Protein: 16g