Acarajé

A Traditional Brazilian Delight
Acarajé pinit

Acarajé: A Taste of Brazil

Acarajé is a traditional Brazilian street food that is especially popular in the state of Bahia. This delicious dish is deeply rooted in African-Brazilian culture, showcasing the rich culinary heritage of the region. Acarajé serves not only as a tasty snack but also as a cultural emblem, celebrated for its unique flavors and historical significance.

What is Acarajé?

Acarajé consists of deep-fried balls made from black-eyed peas and onions, which are then split in half and filled with various savory ingredients. The most common fillings include vatapá (a spicy paste made from shrimp, peanuts, coconut milk, and palm oil) and caruru (a dish made from okra, onion, shrimp, and toasted nuts). These fillings are often accompanied by a salad made of tomatoes, green and red peppers, and onions.

Why You’ll Love It

  • Flavorful: The combination of spicy, savory, and creamy fillings offers a burst of flavor in every bite.
  • Textural Contrast: The crispy exterior of the acarajé perfectly complements the soft, rich fillings inside.
  • Cultural Experience: Eating acarajé is a delicious way to immerse yourself in Brazilian culture and history.

Enjoying Acarajé

Acarajé is best enjoyed fresh and hot, straight from the fryer. It’s commonly served by street vendors in Brazil, who prepare it on the spot for eager customers. Whether you’re exploring the streets of Salvador or enjoying a Brazilian-themed party at home, acarajé is a must-try dish that promises a memorable culinary experience.

Difficulty: Intermediate Prep Time Cook Time 1 hr Total Time 25 hrs
Servings: 4 Calories: 650
Best Season: all year

Description

Acarajé is a traditional Brazilian street food from Bahia, featuring deep-fried black-eyed pea balls filled with vatapá and caruru. A taste of African-Brazilian culture, it's a must-try for its unique flavors and historical significance.

Ingredients

For the Acarajé

For the Vatapá

For the Caruru

Instructions

Preparing the Acarajé

  1. Prepare the Batter
    In a food processor, blend the soaked black-eyed peas, onion, and salt until a thick batter forms. Let it rest for 1 hour.
  2. Fry the Acarajé
    Heat the dendê oil in a deep fryer or large pot. Using two spoons, form the batter into balls and drop them into the hot oil. Fry until golden brown, then remove and drain on paper towels.

Making the Vatapá

  1. Combine all vatapá ingredients in a pan over medium heat. Cook, stirring constantly, until the mixture thickens. Set aside to cool.

Preparing the Caruru

  1. In a saucepan, cook the okra, onion, and shrimp with palm oil until tender. Season with salt and pepper to taste.

Assembling the Acarajé

  1. Split the fried acarajé balls in half and fill with vatapá and caruru. Serve immediately.
Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 650kcal
Calories from Fat 250kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 12g60%
Cholesterol 115mg39%
Sodium 870mg37%
Potassium 650mg19%
Total Carbohydrate 65g22%
Dietary Fiber 15g60%
Sugars 10g
Protein 35g70%

Vitamin A 20 IU
Vitamin C 35 mg
Calcium 50 mg
Iron 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Acarajé is best enjoyed fresh. You can adjust the fillings according to your taste preferences.
Keywords: Acarajé, Brazilian street food, Bahia, vatapá, caruru

Frequently Asked Questions

Expand All:
Can I make acarajé without dendê oil?

Yes, but dendê oil gives acarajé its traditional flavor and color. A possible substitute is palm oil.

How do I remove skins from black-eyed peas?

After soaking, rub the peas between your hands or in a towel to loosen the skins, then rinse them away in water.

Can I prepare the fillings in advance?

Yes, both vatapá and caruru can be prepared in advance and refrigerated until ready to use.

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Annie Elison

Food and Lifestyle Blogger

Hi ! I am Annie Elison! I’m a proud mom of two wonderful children and a devoted food enthusiast from the USA. Cooking has always been my passion, and over the years, I’ve collected a treasure trove of recipes that I’m excited to share with you.

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