📝 About This Recipe
Transport your kitchen to the vibrant streets of Bahia, Brazil, with these iconic, crispy street food treasures. Traditionally an offering to the Orishas, Acarajé are deep-fried bean fritters made from a light, airy batter of peeled black-eyed peas and onions, infused with the earthy, nutty aroma of dendê (red palm) oil. Each golden orb is split open and stuffed with savory fillings, creating a perfect harmony of crunch, spice, and soul.
🥗 Ingredients
The Fritter Batter
- 1 pound Dried black-eyed peas (soaked overnight and skins removed)
- 1 large White onion (roughly chopped)
- 1.5 teaspoons Kosher salt
- 1 teaspoon Ginger (freshly grated)
- 2 cups Dendê (Red Palm Oil) (for deep frying)
- 1 cup Neutral vegetable oil (to cut the richness of the palm oil)
Vatapá (Creamy Filling)
- 2 cups Stale bread (torn into small pieces)
- 1 cup Coconut milk (full fat)
- 1/2 cup Toasted peanuts (unsalted)
- 1/2 cup Toasted cashews (unsalted)
- 1/4 cup Dried shrimp (optional, for authentic savory depth)
- 2 tablespoons Dendê oil
Vinagrete (Fresh Topping)
- 2 pieces Roma tomatoes (seeded and finely diced)
- 1/2 piece Green bell pepper (finely diced)
- 1/2 piece Red onion (finely minced)
- 1/4 cup Fresh cilantro (chopped)
- 1 whole Lime juice (freshly squeezed)
- 2 tablespoons Extra virgin olive oil
👨🍳 Instructions
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1
Begin by preparing the peas. After soaking overnight, rub the black-eyed peas between your hands or a kitchen towel to loosen the skins. Rinse repeatedly in a bowl of water, skimming off the skins as they float to the surface until the peas are mostly white and skinless.
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2
Drain the peeled peas thoroughly. In a high-speed blender or food processor, combine the peas and the chopped white onion. Pulse until the mixture forms a thick, slightly grainy paste. Do not add water unless absolutely necessary for the blades to turn.
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3
Transfer the pea paste to a large bowl. Add the salt and grated ginger. Using a sturdy wooden spoon, beat the batter vigorously in a circular motion for 5-8 minutes. This incorporates air, making the fritters light and fluffy rather than dense.
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4
Prepare the Vatapá filling: Soak the stale bread in coconut milk for 10 minutes. Blend the soaked bread, peanuts, cashews, and dried shrimp (if using) into a smooth paste. Simmer in a saucepan with 2 tablespoons of dendê oil over medium-low heat until thickened to a spreadable consistency.
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5
Prepare the Vinagrete: Toss the diced tomatoes, green pepper, red onion, and cilantro with lime juice and olive oil. Season with a pinch of salt and set aside to macerate.
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6
In a heavy-bottomed pot or deep skillet, combine the dendê oil and vegetable oil. Heat over medium-high until it reaches 350°F (175°C). The oil will be a vibrant orange and slightly smoky.
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7
Using two large spoons, scoop about 3 tablespoons of the pea batter. Shape it into an oval/egg-like shape by passing it between the spoons.
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8
Carefully drop the batter into the hot oil. Fry in batches of 3 or 4 to avoid crowding the pan, which would drop the oil temperature.
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9
Fry each fritter for about 3-4 minutes per side. They should turn a deep, beautiful golden-orange. The exterior should be crisp while the interior remains moist.
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10
Use a slotted spoon to remove the fritters and drain them on a wire rack or paper towels.
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11
While still warm, use a serrated knife to slice each fritter halfway through lengthwise, creating a pocket.
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12
Generously spread a tablespoon of Vatapá inside the pocket and top with a spoonful of the fresh Vinagrete. Serve immediately while the contrast between the hot fritter and cool salsa is at its peak.
💡 Chef's Tips
Removing the skins from the peas is essential; it ensures a smooth texture and prevents the fritters from being bitter. Beating the batter by hand is the secret to the 'lift'—if you skip this, the acarajé will be heavy and leaden. Dendê oil has a very distinct flavor and high smoke point, but it stains easily, so wear an apron! If the batter feels too wet to hold its shape, add a teaspoon of rice flour to help bind it without making it tough. Use a thermometer to maintain the oil at 350°F; too cold and they get greasy, too hot and the center stays raw.
🍽️ Serving Suggestions
Pair with a cold Caipirinha or a crisp Brazilian pilsner to cut through the richness of the palm oil. Serve with a side of Malagueta pepper oil for those who crave an extra spicy kick. Accompany with sautéed okra or smoked shrimp for a more substantial meal. Fresh coconut water is a wonderful non-alcoholic pairing that complements the tropical flavors. Enjoy as a street-style snack wrapped in parchment paper for an authentic experience.