Acarajé: A Flavorful Staple of Brazilian Street Food
Acarajé is a traditional Brazilian street food from Bahia, deeply rooted in the rich culinary traditions brought by enslaved Africans to Brazil. This iconic dish consists of black-eyed pea fritters deep-fried in palm oil until they achieve a crisp exterior and a soft, fluffy interior. The patties are then split in half and filled with vatapá (a spicy paste made from shrimp, ground peanuts, coconut milk, and palm oil) and caruru (a dish made from okra, onion, shrimp, toasted nuts, and palm oil).
Served hot and often accompanied by a spicy pepper sauce, acarajé is a treat for the palate and a vibrant expression of Afro-Brazilian culture. It’s commonly found in street stalls, especially in the historic city of Salvador, where vendors, traditionally women dressed in white cotton dresses, serve it to locals and tourists alike. Acarajé offers a unique taste experience, blending spicy, savory, and creamy textures and flavors, making it a beloved staple of Brazilian street food.
AuthorJulia ForesekCategoryAppetizers & Starters, BrazilianDifficultyIntermediatePrepare 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
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.
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.
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.
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
Directions
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
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.
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.
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.
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.
Notes
Perfect Beverage Pairing:
- Caipirinha: Brazil’s national cocktail, made from cachaça, sugar, and lime, complements the spicy and rich flavors of Acarajé.
