Snack

Acarajé

Name: Acarajé
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 4 porsiyon
Cuisine: brazilian
Ingredients: 250 g black-eyed pea dried, soaked overnight; 0,5 adet yellow onion roughly chopped; 1 çay kaşığı salt; 500 ml red palm oil; 100 g shrimp dried, rehydrated and sautéed (isteğe bağlı); 1 su bardağı vatapá; 1 su bardağı caruru; 1 yemek kaşığı hot sauce (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 30 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: kabuklular ve balık içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

fritters

250 gblack-eyed pea, dried, soaked overnight
0,5 adetyellow onion, roughly chopped
1 çay kaşığısalt
500 mlred palm oil

filling

100 gshrimp, dried, rehydrated and sautéed(isteğe bağlı)
1 su bardağıvatapá
1 su bardağıcaruru
1 yemek kaşığıhot sauce(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

1
Soak the black-eyed peas in plenty of water overnight, or for at least 8 hours.
Aşçının notu: 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.
Yaklaşık 30 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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).
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
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.
Aşçının notu: Serve immediately while warm.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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