Acarajé is a traditional Afro-Brazilian dish from Bahia, Brazil, made from black-eyed pea dough, deep-fried in palm oil, and typically stuffed with Vatapá, shrimp, and spicy pepper sauce. This dish has strong African influences and is an essential part of Bahian street food and religious traditions.
Ingredients
For the Acarajé Dough:
- 2 cups (400 g) dried black-eyed peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon baking soda (to help soften the peas)
- 2 cups palm oil (for frying)
For the Filling:
- 1 cup Vatapá (see previous recipe)
- ½ lb (225 g) small cooked shrimp
- ½ teaspoon red pepper sauce (optional)
Instructions
1. Prepare the Black-Eyed Peas
- Soak the black-eyed peas in water for 12 hours.
- Drain and rub the peas to remove the skins. Rinse thoroughly.
2. Make the Dough
- Blend the peeled black-eyed peas, onion, and garlic into a smooth paste.
- Add salt, pepper, and cayenne. Mix well.
3. Fry the Acarajé
- Heat palm oil in a deep pan over medium heat.
- Shape the dough into small balls or patties.
- Fry until golden brown and crispy (about 5 minutes per side).
- Drain excess oil on a paper towel.
4. Assemble the Acarajé
- Slice the acarajé in half (like a sandwich).
- Fill with Vatapá, shrimp, and a touch of pepper sauce.
Acarajé is one of Brazil’s most iconic street foods, combining crispy texture, rich filling, and deep Afro-Brazilian flavors. Whether enjoyed as a snack or a full meal, this dish is a must-try for lovers of traditional Brazilian cuisine.
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