Acarajé is not just a dish; it’s an experience! This Afro-Brazilian delicacy from the state of Bahia is a deep-fried ball of black-eyed pea dough, filled with a spicy shrimp mixture. Its rich history and incredible flavors make Acarajé a culinary gem that represents the heart and soul of Brazilian street food.
Equipment Required for the recipe
- Food processor or blender
- Deep fryer or a large deep pot
- Slotted spoon
- Mixing bowls
- Knife and cutting board
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Estimated time
- Preparation time: 40 minutes (including soaking time)
- Cooking time: 20 minutes
- Total time: 1 hour
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Ingredients
- For the Acarajé:
- 2 cups of dried black-eyed peas
- 1 onion, chopped
- Salt to taste
- Palm oil for frying
- For the filling:
- 1 lb of small shrimps, peeled and deveined
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- Red pepper flakes or hot pepper to taste
- Salt to taste
- 2 tablespoons of palm oil
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Instructions
- Start by soaking the black-eyed peas in water for at least 4 hours or overnight. This will make the skin removal easier.
- Rub the peas between your hands to remove the skin. Rinse several times to get rid of the skins completely.
- In a food processor or blender, combine the skinned peas, chopped onion, and salt. Process until you achieve a thick and smooth paste.
- In a skillet, heat 2 tablespoons of palm oil over medium heat. Add the onions, garlic, bell pepper, and tomatoes. Sauté until soft.
- Add the shrimps, red pepper flakes, and salt. Cook for about 5 minutes or until the shrimps are pink and cooked through.
- Heat the palm oil in a deep fryer or a large deep pot to 350°F (175°C).
- Using two spoons or your hands, form the pea mixture into balls and drop them into the hot oil.
- Fry the Acarajé balls until they are golden brown and crispy, about 3-4 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
- Cut a slit in each Acarajé and stuff with the shrimp filling. Serve immediately.
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Important notes about the recipe
- Soaking the peas overnight will yield the best results.
- Using palm oil is essential for the authentic taste of Acarajé, but you can use other oil if you prefer.
- Adjust the heat level of the filling according to your preference.
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Conclusion
The delightful crunch of the outer layer of Acarajé complemented by its soft interior and spicy shrimp filling is a testament to Brazil’s rich culinary diversity. This dish not only tantalizes the taste buds but also takes you on a cultural journey to the vibrant streets of Bahia. Every bite is packed with history, tradition, and a fusion of African and Brazilian flavors. Whether you’re reminiscing about a trip to Brazil or trying this for the first time, this Acarajé recipe promises a unique and unforgettable gastronomic experience.
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Nutritional Information per serving
- Calories: 280
- Protein: 12g
- Fat: 14g
- Fiber: 4g
- Sodium: 320mg
- Sugar: 3g
- Carbohydrates: 30g
- Cholesterol: 85mg
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Serving Size: 1 Acarajé
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