Acarajé
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.
- 2 black-eyed peas, soaked overnight and skins removed
- 1 onion, chopped
- Salt, to taste
- Dendê oil, for frying (Substitute with palm oil if necessary)
- 1 cup dried shrimp, soaked and ground
- 1 cup bread crumbs
- 1 cup coconut milk
- 1 ground peanuts
- 1 palm oil
- 1 ginger, grated
- 2 chilies, chopped (Adjust to taste)
- 1 onion, chopped
- 2 okra, sliced
- 1 cup shrimp, cleaned and deveined
- 1 onion, diced
- 1 palm oil
- Salt and pepper, to taste
- 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. - 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. - Combine all vatapá ingredients in a pan over medium heat. Cook, stirring constantly, until the mixture thickens. Set aside to cool.
- In a saucepan, cook the okra, onion, and shrimp with palm oil until tender. Season with salt and pepper to taste.
- Split the fried acarajé balls in half and fill with vatapá and caruru. Serve immediately.
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.
