Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianAppetizer
Recipe Story
origins & traditionsAcarajé is an iconic Brazilian appetizer with deep roots in Afro-Brazilian culture, particularly from the state of Bahia. These crispy, golden fritters are made from black-eyed peas that are soaked, peeled, and ground into a coarse paste, then seasoned with onions and salt before being deep-fried in dendê oil (palm oil). The result is a crunchy exterior with a soft, fluffy interior. Traditionally, acarajé is split open and filled with vatapá (a creamy shrimp and coconut paste), caruru (okra stew), and spicy malagueta pepper sauce. This dish is not only a delicious appetizer but also carries cultural significance, often sold by Bahian women in traditional white dresses at street stalls. The combination of textures and the blend of savory, spicy, and slightly sweet flavors make acarajé an unforgettable taste of Brazilian heritage.
Instructions
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Soak the black beans overnight in water. Drain and rinse thoroughly.
Rub the beans between your hands to remove the skins, then rinse again until most skins are removed.
In a food processor, pulse the peeled beans with chopped onions and salt until you have a coarse paste, not completely smooth.
Transfer the paste to a large mixing bowl and whisk vigorously for 5-7 minutes until the mixture becomes light and airy.
Heat vegetable oil in a deep pot to 350°F.
Using a large spoon or ice cream scoop, carefully drop portions of the bean paste into the hot oil.
Fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove with a slotted spoon and drain on paper towels.
While still hot, carefully split each acarajé open like a pocket.
Fill with your prepared shrimp mixture, diced tomatoes, and a drizzle of hot sauce.
Serve immediately while hot and crispy.
Acarajé
3.9 (39)
Golden fried black-eyed pea fritters stuffed with spicy vatapá and caruru, a beloved Afro-Brazilian street food from Bahia that captures the soul of Brazilian coastal cuisine.
medium
1h 10m
8 servings
Ingredients
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Main Batter
- 2 cups black-beans, soaked overnight and peeled
- 1 pieces onions, roughly chopped
- 1 1/2 teaspoons salt
Frying
- 4 cups vegetable-oil, for deep frying
Filling
- 300 grams shrimp, peeled and chopped
- 2 pieces tomatoes, diced
- 2 teaspoons hot-sauce (optional)
Garnish
- 1 pieces lime, cut into wedges (optional)
- 2 tablespoons cilantro, chopped (optional)
Chef Tips
expert advice•For authentic flavor, try to find dendê oil (red palm oil) at Brazilian or African markets.
•The distinctive red-orange color and rich flavor are traditional.
•If unavailable, vegetable oil works well.
•The key to light, fluffy acarajé is whisking air into the bean paste - do not skip this step.
•You can prepare the bean paste a few hours ahead and keep it refrigerated.
•For a vegetarian version, omit the shrimp filling and use only the vegetable components.
•The batter should be thick enough to hold its shape when dropped into oil but not so thick it becomes dense.
•Adjust consistency with small amounts of water if needed.
•Serve with extra hot sauce on the side for those who like more heat.
