Brazilian

Acarajé

Crisp, deep-golden bolinhos de feijão-fradinho fried in dendê and split open while hot. They are filled in the Bahian way with creamy vatapá, caruru, tomato salad, dried shrimp, and a little malagueta heat.

▶Watch it madeMark Wiens · 46:53

Ingredients

• Dried black-eyed peas1 cup
• Yellow onion, roughly chopped1/2 small
• Fine sea salt1 1/4 tsp, divided
• Dendê oil, for frying and cooking3 cups
• Day-old white bread, crusts removed2 slices
• Coconut milk1/2 cup
• Roasted unsalted peanuts2 tbsp
• Roasted unsalted cashews2 tbsp
• Dried smoked shrimp, rinsed1/3 cup, divided
• Garlic clove1
• Fresh ginger, grated1/2 tsp
• Okra, thinly sliced1 cup
• Tomato, finely diced1 small
• Red onion, finely diced2 tbsp
• Cilantro, chopped1 tbsp
• Lime juice1 tsp
• Malagueta pepper sauceto taste

Method

1. Cover the black-eyed peas with plenty of water and soak overnight.
2. Drain the peas, rub them firmly between your hands in fresh water to loosen the skins, and skim off and discard the floating skins until the peas are mostly peeled.
3. Drain the peeled peas very well and grind them with the chopped onion and 3/4 teaspoon salt in a food processor until thick, smooth, and spoonable, adding only a teaspoon of water if absolutely needed.
4. Scrape the batter into a bowl and beat it vigorously with a wooden spoon for 5 to 8 minutes, until lighter in color and slightly fluffy.
5. For the vatapá, soak the bread in the coconut milk for 5 minutes.
6. Blend the soaked bread, peanuts, cashews, half of the dried shrimp, garlic, ginger, 2 tablespoons onion from the diced red onion, and 1/4 teaspoon salt into a smooth paste.
7. Cook the vatapá paste with 1 tablespoon dendê over medium-low heat, stirring constantly, for 8 to 10 minutes until glossy, thick, and creamy; keep warm.
8. For the caruru, heat 1 tablespoon dendê in a small pan, add the okra, a spoonful of the remaining dried shrimp, and a pinch of salt, and cook for 6 to 8 minutes until soft and silky.
9. Mix the tomato, remaining diced red onion, cilantro, lime juice, and a pinch of salt to make the salad.
10. Heat the remaining dendê in a deep pot to 340°F or 170°C.
11. Shape the bean batter into 4 oval fritters using two large spoons and slide them carefully into the hot dendê.
12. Fry the acarajés, turning once, for 4 to 5 minutes per side until deep orange-brown, crisp outside, and cooked through.
13. Drain the acarajés on a rack or paper towels and let them rest for 2 minutes.
14. Split each acarajé open without cutting all the way through, then fill with vatapá, caruru, tomato salad, the remaining dried shrimp, and malagueta pepper sauce to taste.

Common questions