Brazilian Acarajé Recipe
In Bahia, the northeastern state of Brazil, there is a dish that is considered to be the most popular street food around, called acarajé.
It consists of black-eyed peas or cowpeas that are formed into a ball, deep-fried in dendé palm oil, split in half, then stuffed with flavorful, spicy pastes made from numerous ingredients such as cashews, palm oil, and shrimp.
RECIPE INGREDIENTS
For the Filling:
1 onion
1 teaspoon chile powder
1 cup small shrimp, fresh or frozen, shelled and deveined
2 tablespoons palm oil, or olive oil
Salt, to taste
Freshly ground black pepper, to taste
For the Fritters:
2 cans black-eyed peas
1 clove garlic
1 onion
1 small chili pepper
1 to 2 tablespoons all-purpose flour
Salt, to taste
Freshly ground black pepper, to taste
Palm oil, or vegetable oil, for frying
DIRECTION ON BRAZILIAN Acarajé RECIPE
Make filling:
Slice the onion very thinly. Place the sliced onions in a skillet with the olive oil or palm oil, sprinkle with salt and chile powder, and cook on low heat until they are soft and golden brown
Add the shrimp and sauté until shrimp are pink. Remove from heat and season with salt and pepper to taste. Set aside.
Make the fritters:
Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas.
Remove the seeds and white parts from the inside of the chile pepper and add to the processor.
Process mixture just until very well-blended, adding a tablespoon or two of water or broth if needed.
Add flour by the tablespoon, until the mixture is stiff enough to hold a shape. Divide into 15 pieces, and shape into balls or ovals with the palms of your hand.
Heat 2 inches palm oil and/or vegetable oil in a pot over medium-high heat. Fry several fritters at a time until browned on all sides. Drain fritters on a plate lined with paper towels. Fritters can be kept warm in a 200-degree oven.
Split fritters in half and fill with a spoonful of the onion and shrimp mixture. Serve warm.
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Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv
Ingredients
- For the Filling:
- 1 onion
- 1 teaspoon chile powder
- 1 cup small shrimp, fresh or frozen, shelled
- 2 tablespoons palm oil, or olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- For the Fritters:
- 2 cans black-eyed peas
- 1 clove garlic
- 1 onion
- 1 small chili pepper
- 1 to 2 tablespoons all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- Palm oil, or vegetable oil, for frying
Instructions
- Make filling:
- Slice the onion very thinly. Place the sliced onions in a skillet with the olive oil or palm oil, sprinkle with salt and chile powder, and cook on low heat until they are soft and golden brown
- Add the shrimp and sauté until shrimp are pink. Remove from heat and season with salt and pepper to taste. Set aside.
- Make the fritters:
- Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas.
- Remove the seeds and white parts from the inside of the chile pepper and add to the processor.
- Process mixture just until very well-blended, adding a tablespoon or two of water or broth if needed.
- Add flour by the tablespoon, until the mixture is stiff enough to hold a shape. Divide into 15 pieces, and shape into balls or ovals with the palms of your hand.
- Heat 2 inches palm oil and/or vegetable oil in a pot over medium-high heat. Fry several fritters at a time until browned on all sides. Drain fritters on a plate lined with paper towels. Fritters can be kept warm in a 200-degree oven.
- Split fritters in half and fill with a spoonful of the onion and shrimp mixture. Serve warm.