Authentic Brazilian Acarajé Recipe: A Taste of Bahia in Your Kitchen

Ingredients

  • 2 cups of black-eyed peas
  • 1 large onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1/2 cup of palm oil (dende oil)
  • 1 cup of dried shrimp
  • 1 cup of vatapá (Brazilian shrimp paste)
  • 1 cup of caruru (Brazilian okra sauce)
  • 1/2 cup of tomato salad
  • 1/2 cup of hot pepper sauce

Steps and instructions

  1. Soak the black-eyed peas in a large bowl of water overnight. The next day, drain and rub them together to remove the skins. Rinish in cold water to separate the skins and discard them.
  2. In a food processor, blend the skinned peas until they form a thick paste. Add in the chopped onion, red bell pepper, garlic, and salt, and continue to blend until everything is well mixed.
  3. Heat the palm oil in a deep fryer or large saucepan to 350°F (175°C).
  4. Using wet hands, form the pea mixture into small balls and flatten them slightly to form discs.
  5. Fry the pea discs in the hot oil until they are crispy and golden brown, about 5 minutes on each side. Use a slotted spoon to remove them from the oil and drain on paper towels.
  6. While the acarajé are cooling, prepare the fillings. Rehydrate the dried shrimp in hot water for about 10 minutes, then drain and set aside.
  7. To assemble the acarajé, slice them open horizontally without cutting all the way through. Spread a layer of vatapá on the bottom half, followed by a layer of caruru.
  8. Add a generous amount of rehydrated shrimp, followed by the tomato salad and hot pepper sauce.
  9. Close the acarajé and serve immediately. Repeat with the remaining pea discs and fillings.

Tools for making

Recipe variations

  • Use chickpeas instead of black-eyed peas for a different flavor and texture.
  • Replace palm oil with a neutral cooking oil if you prefer a lighter taste.
  • Add spices such as paprika, cumin, or chili powder to the pea mixture for added flavor.
  • Experiment with different fillings like grilled shrimp, shredded chicken, or vegetarian options like tofu or tempeh.
  • Try using different types of sauces or condiments like salsa, aioli, or chimichurri.
  • Make a gluten-free version by using a combination of gluten-free flours like cassava flour, almond flour, and tapioca flour.
  • Add grated cheese, such as Parmesan or cheddar, to the pea mixture for a cheesy twist.
  • Include chopped herbs like cilantro, parsley, or mint in the pea mixture for added freshness.
  • For a spicier kick, add chopped jalapenos or other hot peppers to the pea mixture.
  • Serve the acarajé with additional toppings like pickled onions, avocado slices, or lettuce for added crunch and flavor.

Recipe overview

Acarajé is a traditional Brazilian street food that hails from the state of Bahia. It's a tantalizing treat consisting of deep-fried balls of black-eyed pea dough filled with a variety of vibrant flavors, including dried shrimp, spicy vatapá (Brazilian shrimp paste), caruru (a delicious okra sauce), fresh tomato salad, and a fiery hot pepper sauce. While the preparation process for Acarajé might seem daunting due to the array of ingredients and steps involved, it's a rewarding culinary adventure that results in a dish bursting with taste and texture. The crisp exterior of the fried pea dough perfectly complements the assortment of hearty fillings, promising a delightful and satisfying eating experience. This recipe will guide you through the process of creating your own homemade Acarajé, from the initial soaking of the black-eyed peas to the final assembly of the dish. Enjoy the process and get ready for a taste of Brazil's vibrant street food culture.

Common questions

  1. Can I use canned black-eyed peas instead of soaking and skinning them myself? - Yes, you can use canned black-eyed peas as a time-saving alternative. Make sure to drain and rinse them before blending.
  2. What can I substitute for palm oil (dende oil) if I can't find it? - If palm oil is not available, you can use a neutral vegetable oil like canola or sunflower oil as a substitute.
  3. Can I make the fillings ahead of time? - Yes, you can prepare the fillings (vatapá, caruru, tomato salad, and hot pepper sauce) ahead of time and store them in the refrigerator. Just make sure to reheat them before assembling the acarajé.
  4. Can I freeze the acarajé? - It is not recommended to freeze the assembled acarajé as the texture may change. However, you can freeze the fried pea discs (acarajé shells) and reheat them in the oven before filling and serving.
  5. Is there a vegetarian version of acarajé? - Yes, you can make a vegetarian version of acarajé by omitting the dried shrimp and using vegetable-based fillings like a vegetarian vatapá and caruru.

Serving dishes and utensils

Origin stories

Acarajé is a culinary jewel that hails from the vibrant streets of Brazil, but its roots dig deep into the soils of Africa. Initially brought to Brazilian shores by enslaved Africans, Acarajé serves not just as a testament to Brazil's rich culinary heritage, but is also a symbolic dish in the Afro-Brazilian religion, Candomblé. In this religious context, it's traditionally offered to the orixá, or deity, Iansã. With each bite of this delicious delicacy, you're not just tasting a mixture of flavors, but also centuries of culture and history. The recipe has been passed down through generations and it's a proud part of the Bahia street food scene. Whether relished as a snack or a full meal, Acarajé continues to be a delightful link to the past.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.