📝 About This Recipe
Akarajé is the quintessential street food of Salvador, Brazil, boasting deep roots in West African Yoruba traditions. These crispy, golden fritters are crafted from a velvety paste of peeled black-eyed peas, deep-fried in fragrant dendê (red palm) oil to achieve a unique nutty crust and a light, airy interior. Traditionally split open and stuffed with savory vatapá, spicy shrimp, and a fresh tomato salad, every bite is a vibrant explosion of Afro-Brazilian history and flavor.
🥗 Ingredients
The Pea Base
- 500 grams Dried black-eyed peas (soaked overnight)
- 1 large White onion (roughly chopped)
- 1 teaspoon Salt (to taste)
- 3 cups Dendê (Red Palm Oil) (for deep frying)
- 1 cup Vegetable oil (to stabilize the dendê oil)
Vatapá Filling
- 2 cups Stale white bread (cubed and soaked in coconut milk)
- 400 ml Coconut milk (full fat)
- 1/2 cup Roasted peanuts (unsalted)
- 1/2 cup Roasted cashews (unsalted)
- 1/4 cup Dried shrimp (ground into a powder)
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Dendê oil (for color and flavor)
Shrimp & Salsa Garnish
- 250 grams Small shrimp (cleaned and sautéed)
- 2 medium Roma tomatoes (finely diced)
- 1/2 Green bell pepper (finely diced)
- 1/4 cup Fresh cilantro (chopped)
- 1 tablespoon Lime juice (freshly squeezed)
👨🍳 Instructions
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1
Place the dried black-eyed peas in a large bowl and cover with plenty of water. Soak for at least 12 hours, or overnight, to soften the skins.
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2
Rub the soaked peas between your palms or use a food processor on pulse mode to loosen the skins. Rinse repeatedly, skimming off the floating skins until the peas are mostly white and skinless.
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3
Drain the peeled peas thoroughly. In a blender or food processor, combine the peas and the chopped onion. Process until you achieve a very smooth, thick paste. Do not add water unless absolutely necessary.
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4
Transfer the paste to a large bowl. Using a wooden spoon, beat the mixture vigorously in a circular motion for 5-10 minutes. This incorporates air, making the fritters light and fluffy.
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5
To make the Vatapá, blend the soaked bread, coconut milk, peanuts, cashews, dried shrimp powder, and ginger until smooth. Simmer in a pot over medium heat, stirring constantly, adding dendê oil until it thickens into a creamy custard consistency.
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6
Prepare the salsa by mixing the diced tomatoes, bell pepper, cilantro, lime juice, and a pinch of salt in a small bowl. Set aside.
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7
In a deep heavy-bottomed pot or wok, heat the dendê oil mixed with vegetable oil to 350°F (175°C). The oil should be deep enough to submerge the fritters.
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8
Using two large spoons, shape the pea paste into oval quenelles (roughly the size of a large egg) and carefully drop them into the hot oil.
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9
Fry the fritters in batches, turning them occasionally, until they are deep golden-orange and crispy on the outside (about 5-7 minutes per batch).
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10
Remove the akarajé with a slotted spoon and drain on paper towels to remove excess oil.
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11
While still warm, slice each fritter halfway through lengthwise to create a pocket.
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12
Generously stuff the pocket with a spoonful of Vatapá, followed by a few sautéed shrimp and a spoonful of the fresh tomato salsa.
💡 Chef's Tips
Removing the skins from the peas is the most tedious but crucial step; if skins remain, the texture will be gritty. Beating the batter by hand is the secret to a light Akarajé—don't skip the 10-minute workout! Dendê oil has a low smoke point; mixing it with a bit of vegetable oil prevents it from burning and becoming bitter. If the batter feels too wet to hold its shape, add a teaspoon of rice flour, though authentic versions rely purely on the pea starch. Always serve immediately; the contrast between the hot fritter and the fresh salsa is essential.
🍽️ Serving Suggestions
Pair with a cold Brazilian Caipirinha to cut through the richness of the dendê oil. Serve alongside 'Molho de Pimenta' (Malagueta hot sauce) for those who want an extra kick. Offer extra Vatapá on the side for dipping. Accompany with a chilled Cashew fruit juice or a light lager beer. Present on a wooden platter lined with banana leaves for an authentic Bahian aesthetic.