Acarajé

  • Total Time - 12 hours (including soaking)
  • Active Prep - 30 minutes
  • Cook Time - 15 minutes
  • Servings: 4
  • Country: Brazil
Hot, crispy Acarajé patties split and stuffed with creamy vatapá, salad, and shrimp, served on a wooden board.

The key to perfect Acarajé is achieving a fluffy texture that is different from regular fried patties. This is done through a specific dough-making process. It is crucial to take the time to whip the mixture, as the air you incorporate is what makes the Acarajé light and crispy after frying. It is traditionally fried in dendê oil, which gives it an authentic, smoky flavor. If you don't have it, you can substitute it with a neutral oil, but you will lose the characteristic taste.

Ingredients

For the Acarajé Patties

  • 2 cups black-eyed peas, dried
  • 1 onion, chopped into pieces
  • 1 teaspoon salt
  • 2 cups for frying dendê oil (or vegetable oil)

For Serving (Traditional Accompaniments)

  • 1 serving vatapá (Brazilian creamy paste)
  • 1 serving caruru (okra sauce)
  • 1 serving salad of cooked and dried shrimp
  • 1 serving hot chili sauce

Instructions

Step 1: Soaking and Peeling the Beans

Soak the beans in a large bowl of water and leave them overnight. In the morning, drain the water and peel the beans. Rubbing them between your palms will help loosen the skins. Drain the skins and repeat the process until all the beans are peeled.

Step 2: Preparing the Dough

In a food processor or blender, grind the peeled beans and chopped onion into a coarse paste. The dough should have a grainy, but not too smooth, consistency.

Transfer the mixture to a large bowl and whip it by hand or with a stand mixer. Whip for about 10-15 minutes, or until the mixture is fluffy and light, with an almost foamy consistency. This is the crucial step to achieve the correct texture. Add salt and mix lightly.

Step 3: Frying the Acarajé

In a large deep pan or pot, heat the dendê oil to medium-high heat (about 180 °C / 350 °F).

Using two spoons, shape small round or oval patties (dumplings) and carefully place them into the hot oil. Fry for 5-7 minutes on each side, or until they are golden brown and crispy on the outside and cooked through on the inside. Do not overcrowd the pan to avoid lowering the oil temperature.

Remove the finished Acarajé from the oil and drain on paper towels.

Step 4: Serving

Cut the hot Acarajé lengthwise, but not all the way through. Fill them with vatapá, caruru, shrimp salad, and hot chili sauce to your taste. Serve immediately while they are still warm and crispy.