Snack

Acarajé

Name: Acarajé
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 4 racions
Cuisine: brazilian
Ingredients: 250 g black-eyed pea dried, soaked overnight; 0,5 u yellow onion roughly chopped; 1 ct salt; 500 ml red palm oil; 100 g shrimp dried, rehydrated and sautéed (opcional); 1 tassa vatapá; 1 tassa caruru; 1 cs hot sauce (opcional)

Acarajé is a popular Brazilian street food from Bahia, made from peeled black-eyed peas that are ground into a paste, seasoned, and deep-fried. These savory fritters are traditionally split open and filled with vatapá, caruru, and a spicy vinaigrette.

Una recepta original de Forkin

Temps total: 3 h 30 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir crustacis i peix. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

fritters

250 gblack-eyed pea, dried, soaked overnight
0,5 uyellow onion, roughly chopped
1 ctsalt
500 mlred palm oil

filling

100 gshrimp, dried, rehydrated and sautéed(opcional)
1 tassavatapá
1 tassacaruru
1 cshot sauce(opcional)

Estris

deep pot · slotted spoon · paper towels · food processor · large bowl

Elaboració

Pas a pas

1
Soak the black-eyed peas in plenty of water overnight, or for at least 8 hours.
Nota de cuina: Ensure peas are fully submerged during soaking.
2
Drain the soaked black-eyed peas and carefully remove their skins. This can be done by rubbing them between your hands or using a food processor with a pulse setting and then rinsing away the skins.
Uns 30 min
Nota de cuina: Patience is key for peeling; it ensures a smooth fritter texture.
3
Place the peeled black-eyed peas, yellow onion, and salt into a food processor or blender.
4
Process the mixture until it forms a smooth, thick paste. You may need to add a tablespoon or two of water if it’s too dry, but avoid making it too thin.
Uns 10 min
Nota de cuina: The consistency should be like a thick pancake batter.
5
Transfer the paste to a large bowl and beat it vigorously with a spoon or whisk for about 10-15 minutes until it becomes light, fluffy, and almost doubled in volume.
Uns 15 min
Nota de cuina: This step incorporates air and makes the acarajé light and airy.
6
Heat the dendê oil in a deep pot or Dutch oven over medium-high heat until it reaches about 180°C (350°F).
Uns 10 min
Nota de cuina: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
7
Carefully drop spoonfuls of the pea paste into the hot oil, forming oval-shaped fritters. Do not overcrowd the pot.
Uns 5 min
Nota de cuina: Wet your spoon with a little water to prevent the batter from sticking.
8
Fry the acarajé for 3-5 minutes on each side, or until they are golden brown and cooked through.
Uns 10 min
9
Remove the cooked acarajé with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
10
To serve, carefully split each acarajé open down the middle, without cutting all the way through.
11
Fill the acarajé with vatapá, caruru, and optionally, dried shrimp and hot sauce.
Nota de cuina: Serve immediately while warm.

Conservació

Com conservar-ho

Store leftover acarajé fritters in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat fritters in an oven or air fryer until warmed through; fillings should be reheated separately.