Acarajé

AuthorJulia ForesekCategory, DifficultyIntermediate
Yields8 Servings
Prep Time1 hrCook Time1 hrTotal Time2 hrs
For the Acarajé:
 2 cups dried black-eyed peas
 1 small onion, roughly chopped
 2 cloves garlic, minced
 Salt to taste
 Dendê oil (palm oil) for frying
For the Vatapá:
 1/2 pound dried shrimp, soaked and ground
 1/2 cup roasted peanuts, ground
 1/2 cup cashews, ground
 1 large onion, chopped
 2 cloves garlic, minced
 1 piece of ginger, minced
 2 tablespoons dendê oil
 1 can (14 oz) coconut milk
 2 tablespoons palm oil
 Salt and cayenne pepper to taste
For the Caruru:
 1/2 pound okra, sliced
 1/2 pound shrimp, cleaned and chopped
 1 onion, chopped
 2 cloves garlic, minced
 2 tomatoes, chopped
 2 tablespoons dendê oil
 1/2 cup chopped cilantro
 Salt and pepper to taste
1

Prepare the Black-Eyed Peas:
Soak the black-eyed peas overnight. Rub them between your hands to remove the skins. Rinse thoroughly to remove any skins and drain.
Blend the black-eyed peas with onion, garlic, and a little water to form a thick paste. Season with salt

2

Fry the Acarajé:
Heat dendê oil in a deep pan to 350°F (175°C). Form the bean mixture into balls or patties. Fry in hot oil until golden brown and crisp. Drain on paper towels.

3

Make the Vatapá:
In a pan, heat the dendê oil over medium heat. Sauté onion, garlic, and ginger until translucent.
Add the ground shrimp, peanuts, and cashews, cooking for a few minutes. Pour in coconut milk and bring to a simmer. Cook until thickened. Season with salt and cayenne pepper.

4

Cook the Caruru:
In another pan, heat dendê oil over medium heat. Sauté onions, garlic, and tomatoes until soft.
Add the chopped shrimp and cook until they turn pink. Add the sliced okra and cook until tender. Stir in cilantro and season with salt and pepper.

5

Assemble the Acarajé:
Split the fried acarajé in half and fill with vatapá and caruru. Serve hot with additional dendê oil or a spicy pepper sauce.

Ingredients

For the Acarajé:
 2 cups dried black-eyed peas
 1 small onion, roughly chopped
 2 cloves garlic, minced
 Salt to taste
 Dendê oil (palm oil) for frying
For the Vatapá:
 1/2 pound dried shrimp, soaked and ground
 1/2 cup roasted peanuts, ground
 1/2 cup cashews, ground
 1 large onion, chopped
 2 cloves garlic, minced
 1 piece of ginger, minced
 2 tablespoons dendê oil
 1 can (14 oz) coconut milk
 2 tablespoons palm oil
 Salt and cayenne pepper to taste
For the Caruru:
 1/2 pound okra, sliced
 1/2 pound shrimp, cleaned and chopped
 1 onion, chopped
 2 cloves garlic, minced
 2 tomatoes, chopped
 2 tablespoons dendê oil
 1/2 cup chopped cilantro
 Salt and pepper to taste

Directions

1

Prepare the Black-Eyed Peas:
Soak the black-eyed peas overnight. Rub them between your hands to remove the skins. Rinse thoroughly to remove any skins and drain.
Blend the black-eyed peas with onion, garlic, and a little water to form a thick paste. Season with salt

2

Fry the Acarajé:
Heat dendê oil in a deep pan to 350°F (175°C). Form the bean mixture into balls or patties. Fry in hot oil until golden brown and crisp. Drain on paper towels.

3

Make the Vatapá:
In a pan, heat the dendê oil over medium heat. Sauté onion, garlic, and ginger until translucent.
Add the ground shrimp, peanuts, and cashews, cooking for a few minutes. Pour in coconut milk and bring to a simmer. Cook until thickened. Season with salt and cayenne pepper.

4

Cook the Caruru:
In another pan, heat dendê oil over medium heat. Sauté onions, garlic, and tomatoes until soft.
Add the chopped shrimp and cook until they turn pink. Add the sliced okra and cook until tender. Stir in cilantro and season with salt and pepper.

5

Assemble the Acarajé:
Split the fried acarajé in half and fill with vatapá and caruru. Serve hot with additional dendê oil or a spicy pepper sauce.

Acarajé
IngredientsDirections
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