Acarajé is a Brazilian dish made from black eye peas and deep-fried in Brazilian palm oil or azeite dende.
It is very popular in Brazil's northeastern state of Bahia, especially in the city of Salvador.
It is a common street dish prepared in front of customers and stuffed with vatapa.
Try this acaraje recipe, you won't be disappointed.
- 2 Cans Black Eyed Peas
- 1 Onion, Chopped
- 1 Clove Garlic, Chopped
- 2 TBSP Flour
- 1 Small Chili Pepper
- Salt & Pepper to Taste
- Palm Oil or Vegetable Oil for Frying
Thoroughly drain the black-eyed peas and place them in the food processor. Add the onion and garlic to the peas.
Remove the seeds and white parts from the inside of the chili pepper and add to the processor.
Purée until smooth, adding a tablespoon or two of water if needed.
Transfer to a bowl. Add flour by the tablespoon, until the mixture is stiff enough to hold a shape. Beat the batter for a few minutes with a wooden spoon, until it is light and fluffy. Divide into 15 pieces, and shape into balls or ovals with the palms of your hand.
Heat 2 inches palm oil or vegetable oil in a pot over medium-high heat. Fry several fritters at a time until browned on all sides. Drain fritters on a plate lined with paper towels. Slice the fritters open down the center and spoon with Vatapa, Brazilian Shrimp Stew. Serve with hot sauce.