Acarajé

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Soak the black-eyed peas in plenty of water overnight, or for at least 8 hours.

   Tip van de kok: Ensure peas are fully submerged during soaking.

2. 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.

   Ongeveer 30 min

   Tip van de kok: Patience is key for peeling; it ensures a smooth fritter texture.

3. 3

   Place the peeled black-eyed peas, yellow onion, and salt into a food processor or blender.

4. 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.

   Ongeveer 10 min

   Tip van de kok: The consistency should be like a thick pancake batter.

5. 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.

   Ongeveer 15 min

   Tip van de kok: This step incorporates air and makes the acarajé light and airy.

6. 6

   Heat the dendê oil in a deep pot or Dutch oven over medium-high heat until it reaches about 180°C (350°F).

   Ongeveer 10 min

   Tip van de kok: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

7. 7

   Carefully drop spoonfuls of the pea paste into the hot oil, forming oval-shaped fritters. Do not overcrowd the pot.

   Ongeveer 5 min

   Tip van de kok: Wet your spoon with a little water to prevent the batter from sticking.

8. 8

   Fry the acarajé for 3-5 minutes on each side, or until they are golden brown and cooked through.

   Ongeveer 10 min

9. 9

   Remove the cooked acarajé with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

10. 10

    To serve, carefully split each acarajé open down the middle, without cutting all the way through.

11. 11

    Fill the acarajé with vatapá, caruru, and optionally, dried shrimp and hot sauce.

    Tip van de kok: Serve immediately while warm.