📝 About This Recipe
Acarajé is more than just a snack; it is a sacred culinary treasure from Bahia, Brazil, with deep Afro-Brazilian roots. These crispy, golden fritters are made from a light-as-air black-eyed pea dough, traditionally deep-fried in fragrant dendê (red palm) oil to achieve a unique nutty flavor and vibrant color. Served split open and stuffed with savory vatapá, caruru, and spicy dried shrimp, every bite offers a complex explosion of textures and Afro-Atlantic history.
🥗 Ingredients
The Pea Fritters (Massinha)
- 500 grams Dry black-eyed peas (soaked and skins removed)
- 2 medium Yellow onion (roughly chopped)
- 1 tablespoon Salt (to taste)
- 500 ml Dendê oil (Red Palm Oil) (for deep frying)
- 250 ml Neutral vegetable oil (to stabilize the dendê oil)
The Filling (Vatapá)
- 1/2 cup Dried shrimp (salted and heads removed)
- 2 cups Stale white bread (cubed)
- 200 ml Coconut milk (full fat)
- 1/4 cup Roasted peanuts (unsalted)
- 1/4 cup Roasted cashews (unsalted)
- 1 tablespoon Fresh ginger (grated)
Assembly and Garnish
- 12-15 pieces Whole smoked/dried shrimp (lightly sautéed)
- 1 cup Vinagrete (Brazilian Salsa) (diced tomato, onion, and cilantro with lime)
- 1 dash Malagueta pepper oil (optional for heat)
👨🍳 Instructions
-
1
Begin by soaking the dry black-eyed peas in plenty of water for at least 12 hours. Rub the peas together between your hands to loosen the skins; the skins will float to the top and can be skimmed off with a sieve. Repeat until all peas are white and skinless.
-
2
Drain the peeled peas thoroughly. Place them in a food processor along with the chopped onions. Pulse until you achieve a thick, slightly grainy paste. Do not add water unless absolutely necessary.
-
3
Transfer the pea paste to a large bowl. Using a heavy wooden spoon, beat the batter vigorously in a circular motion for 5-10 minutes. This incorporates air, making the acarajé light and fluffy inside. Season with salt.
-
4
To make the vatapá filling: Soak the bread cubes in coconut milk for 10 minutes. Blend the soaked bread, dried shrimp, peanuts, cashews, and ginger in a blender until smooth.
-
5
Pour the vatapá mixture into a saucepan over medium heat. Add 2 tablespoons of dendê oil and stir constantly until the mixture thickens into a heavy paste that pulls away from the bottom of the pan. Set aside.
-
6
In a deep heavy-bottomed pot or wok, heat the dendê oil mixed with vegetable oil to approximately 350°F (175°C). The oil should be deep enough to submerge the fritters.
-
7
Using two large spoons, shape the pea batter into oval-shaped dumplings (about the size of a small lemon) and carefully drop them into the hot oil.
-
8
Fry the balls in small batches to avoid crowding. Fry for about 3-5 minutes per side until the exterior is deep golden-orange and very crispy.
-
9
Remove the fritters with a slotted spoon and drain them on a wire rack or paper towels.
-
10
While the fritters are still warm, use a knife to slice them halfway through lengthwise, creating a pocket.
-
11
Stuff each pocket with a generous spoonful of vatapá, a spoonful of tomato vinagrete, and 1 or 2 whole sautéed dried shrimp.
-
12
Serve immediately while the shell is hot and crunchy and the filling is savory and creamy.
💡 Chef's Tips
Removing the pea skins is the most tedious but essential part; you can find pre-peeled split black-eyed peas in some specialty markets to save time. The secret to a light acarajé is the 'beating' of the dough; the more air you whip in, the less dense the fritter will be. Dendê oil has a low smoke point and a very strong flavor; mixing it with a bit of neutral oil helps prevent burning while maintaining the authentic taste. Always fry a small 'test' ball first to check the seasoning and ensure the oil temperature is correct. If you cannot find Brazilian malagueta peppers, a dash of Tabasco or habanero oil provides a similar kick.
🍽️ Serving Suggestions
Pair with a cold glass of Garapa (sugarcane juice) or a crisp Brazilian Pilsner beer. Serve alongside 'Caruru' (a traditional Brazilian okra condiment) for a truly authentic Bahian experience. Offer extra 'Molho de Pimenta' (hot pepper sauce) on the side for those who like it 'quente' (hot). These are best enjoyed as street-style finger food, wrapped simply in a paper napkin. Follow the meal with a slice of 'Bolo de Rolo' or a coconut cocada for a sweet finish.