Acarajé is a popular and savory street food hailing from the northeastern regions of Brazil, particularly associated with Bahia.
This delectable delicacy consists of deep-fried fritters made from a mixture of black-eyed peas, onions, and seasonings, resulting in a crispy exterior and a soft, flavorful interior.
Acarajé is typically served split open and stuffed with a variety of fillings, with the most traditional choice being a rich and spicy shrimp stew.
The combination of crispy, golden shell and a flavorful, aromatic filling makes acarajé a beloved and iconic part of Brazilian culinary culture, enjoyed by locals and visitors alike.
Here’s a traditional acarajé recipe to make this delicious Afro-Brazilian fritter at home:
Ingredients
Fritters
- 2 cups black-eyed peas, soaked overnight
- 1 small onion, finely chopped
- 1 teaspoon salt
- Red chili pepper (optional, for added heat)
- Palm oil (for frying)
Shrimp filling
- 1 cup dried shrimp, soaked in warm water for 30 minutes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Red chili pepper (optional, for added heat)
For the vatapá
- 1 cup shrimp, peeled and deveined
- 1 cup bread crumbs
- 1 cup coconut milk
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon dendê oil (palm oil)
- Salt and red chili pepper to taste
Instructions
Prepare the labck-eyed pea paste
- Drain the soaked black-eyed peas and transfer them to a food processor. Add the chopped onion, salt, and red chili pepper. Blend until you get a smooth paste. If needed, add a little water to achieve the right consistency. The paste should be thick enough to shape into fritters.
Shape the fritters
- Heat palm oil in a deep frying pan over medium heat. Take spoonfuls of the black-eyed pea paste and shape them into flattened rounds. Wet your hands with water to prevent sticking. Carefully slide the fritters into the hot oil and fry until golden brown and crispy on both sides. Remove and drain on paper towels.
Prepare the shrimp filling
- Drain the soaked dried shrimp and finely chop them. In a pan, sauté the chopped onion and garlic until translucent. Add the chopped shrimp, dried shrimp, salt, black pepper, and red chili pepper. Cook until the shrimp are cooked through. Set aside.
Prepare the vatapá
- In a blender, combine the shrimp, bread crumbs, coconut milk, onion, and garlic. Blend until smooth.
- Heat dendê oil in a pan, add the blended mixture, and cook over medium heat until it thickens. Add salt and red chili pepper to taste.
Serve acarajé
- Cut the fritters in half, creating a pocket.
- Spread some vatapá (if using) inside the fritter.
- Fill the fritter with the shrimp filling and serve hot.
Enjoy your homemade acarajé!
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