Acarajé (pronounced a-ka-ra-zjeh)
Acarajé is a deep-fried patty made of crushed black-eyed peas, palm oil, and puréed onions, then split open and packed with dried shrimp and vatapá, a rich and spicy purée made of prawns, bread, cashew nuts, and other ingredients. The meal hails from Bahia, in Brazil's northeast, where the flavors are heavily influenced by African cuisine. Acarajé is best served steaming hot, straight from the oil vat, with a generous splash of chili sauce.
Ingredients
- Half a kilo of peas (beans or beans), Half a kilo of small shrimp, peeled and cut, flour (a pinch), 1 large onion chopped, Salt to taste, pepper to taste, Vegetable oil
Instructions
- The first thing they should do is let the beans sit overnight. The next day, once softened, they should be washed in cold water and drained. Then with your hands, rub them until the skin is removed.
- Take a blender and puree them by adding a little water until you get a thick dough. Add the chopped onion, salt, pepper and a pinch of flour.
- Light a frying pan with the vegetable oil over low heat. Go throwing small portions of the dough. For this step, you can help yourself with a spoon and then yes, let them brown for about 5 minutes. Take them out and strain them on absorbent paper.
- For the presentation, serve them on a plate and sprinkle them with a little pepper on top.
