- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Taste the flavor of Bahia in every bite with this Acarajé. Simple and delicious recipe, which offers an authentic taste of Northeastern cuisine.”
What you need to know
Easy to make, but with a complex and authentic flavor - The caruru offers a different touch of flavor and perfectly complements the Acarajé - The vatapá is the base of the filling's flavor, giving an irresistibly tasty touch to the Acarajé
Ingredients
Main
- Dough: 2 cups of black-eyed peas, 1 small onion, 1 teaspoon of salt, 1/2 cup of water.
- Filling: 200g of dried shrimp, 1 tablespoon of dendê oil, 1/2 cup of vatapa.
- Side dishes: 1/2 cup of caruru, chili to taste.
Instructions
Principal
- Start by hydrating the black-eyed peas for 4 hours. Drain and remove the skins.
- In a food processor, add the beans, onion, and salt, and process until smooth.
- Heat the palm oil in a pan. Add the shrimp and sauté for 5 minutes.
- In a deep skillet, heat enough oil for frying. With the help of two spoons, shape the dough into small balls.
- Place the dumplings in the skillet with hot oil and fry until golden and crispy.
- Remove the Acarajés and place them on paper towels to absorb excess oil.
- Make a hole in each dumpling and fill generously with the shrimp and vatapá.
- Serve the Acarajés hot, accompanied by caruru and pepper to taste.
Chef's tips
Use palm oil to give a more intense flavor to the shrimp and vatapá filling - Fry the Acarajés carefully so as not to spill the oil - If you don't have vatapá, you can replace it with tomato sauce or hot sauce
Variations
Add chives to the batter preparation for an extra touch of flavor - Substitute shrimp with canned sardines for a more sushiana flavor touch - Add some garlic slivers to the vatapa for a more intense flavor touch
Substitutions
Replace the black-eyed peas with black beans - Replace the onion with carrot to give a more vibrant color - Replace the caruru with green beans
How to store
Keep the Acarajé in an airtight container so it doesn't absorb the smell of the cupboard - The Acarajé can last up to 2 days refrigerated
Can it be frozen?
Do not freeze, as the cooking oil can melt and ruin the flavor
What to serve with
Caruru is a great side dish option for Acarajé - Garlic slivers in vatapá can be added to caruru for an extra touch of flavor - Pepper to taste can be added to caruru for an extra touch of flavor
Frequently asked questions
What should I do with the excess oil after frying the Acarajés?
Remove the Acarajés and place them on paper towels to absorb excess oil.
What is the difference between Acarajé and Shrimp Acarajé?
Shrimp Acarajé is made with shrimp instead of other ingredients like black-eyed peas.
What is the total preparation time for Acarajé?
The total preparation time for Acarajé is approximately 50 minutes, including the bean hydration time.
How can I make Acarajé without dendê oil?
You can use cooking oil or coconut oil to substitute for the palm oil.
How can I substitute black-eyed peas?
You can substitute the black-eyed peas with black beans or green beans.
