Acaraje
Black-eyed pea fritters deep-fried in real dende palm oil — brought to Bahia by enslaved Yoruba women and still made as a sacred offering to the orixa Iansa in Candomble tradition, with the Baianas de Acaraje's craft recognized as Brazilian intangible cultural heritage.
Seafood
⚠ Contains: Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups dried black-eyed peas, soaked overnight and peeled
- 1 onion, roughly chopped
- Salt, to taste
- Dende (red palm) oil, for deep-frying
- Vatapa (shrimp and bread paste), for filling
- Dried shrimp and diced tomato-onion salad, for filling
Steps
- Grind the peeled black-eyed peas with the onion into a thick, smooth paste, adding as little water as possible.
- Whip the paste vigorously by hand or with a mixer for several minutes to incorporate air, until light and fluffy.
- Season with salt.
- Heat the dende oil until shimmering.
- Shape portions of the whipped paste into oval fritters with two spoons and slide gently into the hot oil.
- Fry until deep golden and crisp on the outside, turning once, about 4-5 minutes total.
- Drain briefly, then split each fritter open and fill with vatapa, dried shrimp, and tomato-onion salad.