Acarajé (Brazilian Black-Eyed Pea Fritters)

Experience the vibrant flavors of Afro-Brazilian cuisine with Acarajé, a traditional street food from Bahia. Crispy on the outside and soft on the inside, these black-eyed pea fritters are filled with a savory shrimp mixture and bursting with flavor. Perfect for an appetizer, snack, or festive meal, Acarajé brings a taste of Brazilian culture to your table.

Ingredients

• 2 cups dried black-eyed peas
• 1 small onion, roughly chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Vegetable oil for deep frying

Filling (Vatapá-style)

• 1/2 pound cooked shrimp, peeled and chopped
• 1/4 cup palm oil (dendê oil)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup coconut milk
• 1/4 cup ground peanuts or cashews
• 1 small tomato, chopped
• Salt and pepper to taste

Instructions

1. Prepare the Beans

   Soak black-eyed peas in water overnight, then peel the skins by rubbing them between your hands or in a towel. Drain the beans and blend them with the onion, salt, and peppers until you have a smooth, thick paste.

2. Shape and Fry

   Heat vegetable oil in a deep pan to 350°F (175°C). Using a spoon or your hands, shape the bean paste into small balls or oval fritters. Carefully drop the fritters into the hot oil and fry until golden brown and crispy on the outside. Remove and drain on paper towels.

3. Prepare the Filling

   In a skillet, heat palm oil over medium heat. Sauté onion and garlic until fragrant. Add chopped shrimp and cook for 2–3 minutes. Stir in coconut milk, ground peanuts, and tomato. Simmer until thickened. Season with salt and pepper.

4. Assemble

   Slice the fried fritters open lengthwise and fill with the shrimp mixture. Serve immediately while warm.

Serving

Acarajé is traditionally enjoyed with hot sauce, extra palm oil, or a side of fresh salad. Its crispy exterior and flavorful filling make it a festive and irresistible dish.