Nordestina
The Acarajé: The Delight of Bahian Cuisine
RS
Por
Master Receita Solta
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories870 kcal
Resumo para quem tem pressa
"Cultural heritage of Bahian cuisine made with artisanal dough of broken black-eyed peas, peeled and ground with onion, beaten vigorously until aerated. Fried in boiling red palm oil, it reaches a crispy and reddish shell with a fluffy center, stuffed with vatapa, caruru, and dried shrimp."
The Acarajé: The Delight of Bahian Cuisine
O Que Você Precisa Saber
- Beating the dough with a wooden spoon incorporates air bubbles that make the interior spongy and light. - Removing the skins from the black-eyed peas after soaking ensures a velvety texture and pleasant digestion. - Frying in boiling palm oil gives the classic reddish crispy crust of the Bahian fritter.
Ingredients
Main Course
- Dough: 500g of black-eyed peas, 1 onion, salt to taste, 1 liter of water.
- Filling: 200g of dried shrimp, 200g of vatapá, 200g of caruru.
Instructions
Main Course
1
Leave the black-eyed peas to soak for 6 hours. Then, drain and remove the peels.
2
Process the beans together with the onion until a homogeneous paste is formed.
3
Adicione sal a gosto e misture bem.
4
Heat the oil in a deep frying pan. With a spoon, shape the dough into dumplings.
5
Fry the fritters until golden and crispy on the outside.
6
Prepare the filling: sauté the dried shrimp with seasonings to taste.
7
Assemble the acarajé: cut the bolinhos in half and stuff them with vatapá and shrimp.
8
Finalize com o caruru por cima e sirva quente.
Equipe sua Cozinha
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Chef Tips
- Rub the hydrated grains under running water so the skins float and are removed in the sieve.
- Process the onion and beans with little water so that the dough maintains firmness when falling from the spoon.
- Use two large spoons to shape each portion before dipping into the hot olive oil.
Variations
- Acarajé on the Plate: serve the fritters open on the plate with small portions of Vatapa, caruru, and green tomato vinaigrette on the side. - Cocktail Mini Acarajés: mold small three-centimeter balls with a coffee spoon to serve as finger food at parties. - Traditional Abará: use the same seasoned bean dough wrapped in banana leaf and steamed instead of deep-fried.
Substitutions
- In the absence of black-eyed peas, you can use peeled cowpeas following the same artisanal procedure. - The salty smoked dried shrimp can be desalted in warm water or replaced by fresh shrimp fried in palm oil. - Frying can mix half palm oil with half soybean oil to soften the flavor if you are not used to it.
How to Store
Fried dumplings should be consumed on the spot to enjoy the external crunch. Store leftovers in a jar in the refrigerator for up to two days; reheat in a preheated oven at 200°C for eight minutes or in an air fryer; do not use microwave.
Can You Freeze It?
Freeze the already fried acarajé dumplings without filling in a sealed bag for up to sixty days. Reheat directly from the freezer in the oven at 190°C for fifteen minutes to recover the crispy crust and soft interior.
What to Serve With
Harmonize with Bahian chili pepper sauce blended in palm oil, vinaigrette salad with fresh cilantro, and very cold beer.
Frequently Asked Questions
How to remove the skins from black-eyed peas easily?
Break the dry grains in the blender with quick pulses, let them soak for four hours and rub them in water so the husks float.
Why is it fundamental to beat the acarajé dough before frying?
The act of beating with a wooden spoon oxygenates the dough; without this mechanical aeration, the fritter becomes heavy, dense, and doughy on the inside.
What is the difference between Acarajé and Abará?
Acarajé is deep-fried in steaming dendê oil; the abará uses the same seasoned dough wrapped in banana leaves and steamed.
Can the palm oil from frying be reused?
Yes, filter the palm oil after it cools to remove burnt residues and store in a dark container for future frying.
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