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Acarajé is a beloved Brazilian street food made from black-eyed peas, shaped into fritters and deep-fried to golden perfection. Originating from the Afro-Brazilian culture, it holds a special place in the culinary landscape of Bahia, often enjoyed as a snack or meal on the streets. Vendors typically serve it with spicy shrimp and vatapá, making it a flavorful experience.
Rinse the dried black-eyed peas and soak them in water overnight or for at least 8 hours.
Drain and rinse the soaked peas.
Place the soaked black-eyed peas in a food processor or blender.
Add the chopped onion, minced garlic, ground cumin, ground paprika, cayenne pepper (if using), and salt.
Blend until you have a smooth, thick paste.
Heat vegetable oil in a deep frying pan or pot over medium heat.
With wet hands or a spoon, shape the pea mixture into small round patties or balls.
Carefully place the shaped patties or balls into the hot oil.
Fry in batches, turning occasionally, until they are golden brown and crispy on the outside, about 3-5 minutes per side.
Remove the fried acarajé with a slotted spoon and drain on paper towels.
Serve warm as a snack or with traditional Brazilian sides such as vatapá (spicy shrimp paste) and caruru (okra stew).
Enjoy your meal!
Acarajé is a deep-fried fritter made from black-eyed peas, typically served with spicy fillings.
Acarajé originates from the Afro-Brazilian culture in Bahia, Brazil.
Key ingredients include dried black-eyed peas, onion, garlic, cumin, and paprika.
Acarajé takes about 30-45 minutes to prepare and cook.
Acarajé is often served with spicy shrimp, vatapá, or a fresh salad.