📝 About This Recipe
Abará is the spiritual, steamed cousin of the famous Acarajé, hailing from the vibrant streets of Bahia, Brazil. This sacred Afro-Brazilian dish features a velvety, spiced black-eyed pea dough enriched with golden dendê oil and savory dried shrimp, all delicately steamed in banana leaves. It offers a unique, earthy flavor profile and a melt-in-your-mouth texture that represents the true heart of Northeast Brazilian culinary heritage.
🥗 Ingredients
The Pea Base
- 500 grams Black-eyed peas (dried, soaked for at least 12 hours)
- 2 Large onions (roughly chopped)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Salt (adjust to taste)
The Flavoring & Color
- 1/2 cup Dendê oil (Red Palm Oil) (essential for authentic flavor and color)
- 100 grams Smoked dried shrimp (ground into a fine powder)
- 1-2 Malagueta pepper or hot chili (to taste, finely mashed)
Wrapping and Assembly
- 1 large pack Banana leaves (cleaned and cut into 20x20cm squares)
- 1 roll Kitchen twine (for securing the parcels)
Traditional Accompaniments (Vatapá)
- 200 ml Coconut milk (for the side sauce)
- 1/2 cup Roasted cashews (unsalted, ground)
- 1/2 cup Breadcrumbs (to thicken the sauce)
👨🍳 Instructions
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1
After soaking the black-eyed peas for 12-24 hours, rub them vigorously between your hands to loosen the skins. Rinse repeatedly, allowing the skins to float to the top and discarding them until the peas are mostly white and skinless.
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2
In a high-powered blender or food processor, combine the peeled peas with the chopped onions and grated ginger. Process until you achieve a very smooth, thick paste. Do not add water unless absolutely necessary for the blades to move.
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3
Transfer the pea paste to a large heavy bowl. Using a sturdy wooden spoon, beat the mixture vigorously for 5-10 minutes. This aerates the dough, ensuring the Abará is light and fluffy rather than dense.
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4
Gradually pour in the dendê oil and the ground dried shrimp powder. Continue beating the mixture until the oil is fully emulsified and the paste turns a vibrant, uniform orange color.
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5
Fold in the mashed malagueta pepper and salt. Taste a tiny bit (it's safe, though raw) to ensure the seasoning is pungent and savory.
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6
Prepare the banana leaves by passing them quickly over an open flame on the stove. This 'wilts' them, making them pliable and preventing them from cracking when folded.
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7
Place a square of banana leaf on a flat surface. Spoon about 3-4 tablespoons of the paste into the center of the leaf.
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8
Fold the sides of the leaf over the paste to create a rectangular parcel, then fold the ends underneath. Secure with kitchen twine if the leaf feels loose.
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9
Set up a large steamer basket over boiling water. Arrange the Abará parcels inside, ensuring they aren't packed too tightly so steam can circulate.
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10
Cover and steam over medium heat for 40 to 50 minutes. The leaves will turn a dull olive green, and the paste inside should feel firm to the touch.
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11
Remove from the steamer and let them rest for 10 minutes before serving. This allows the flavors to settle and the texture to set perfectly.
💡 Chef's Tips
For the best texture, never skip the aeration step; beating the dough by hand is the secret to a professional Abará. If you cannot find dried shrimp, you can substitute with a high-quality shrimp paste, though the flavor will be slightly more fermented. Always use Dendê oil (Red Palm Oil); vegetable oil will not provide the characteristic nutty flavor or the iconic orange hue. Ensure your banana leaves are thoroughly cleaned with a damp cloth before wilting them over the flame. If the peas are still too wet after blending, you can stir in a tablespoon of manioc flour (farinha de mandioca) to help bind the dough.
🍽️ Serving Suggestions
Serve warm inside the banana leaf, sliced open and topped with a generous spoonful of Vatapá (spicy shrimp and nut cream). Pair with a side of 'Vinagrete' (Brazilian tomato and onion salad) to provide a bright, acidic contrast to the rich dendê oil. Add a few whole cooked salted shrimps on top for a beautiful presentation and extra texture. A cold glass of Guarana soda or a fresh lime Caipirinha cuts through the richness of the dish perfectly. For an authentic Bahian experience, serve alongside Caruru (okra stew).