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Acarajé
Acarajé is an iconic and beloved street food from Brazil, particularly celebrated in the vibrant region of Bahia. These crispy fritters, made from black-eyed peas, offer a satisfying crunch on the outside while revealing a deliciously creamy vatapá filling, made from shrimp and coconut. The dish is often accompanied by sautéed shrimp and served with a side of spicy caruru and zesty malagueta pepper sauce, creating a symphony of flavors that dance on your palate. Acarajé holds cultural significance in Brazil, often enjoyed during festivals and as a beloved snack in bustling markets, embodying the rich culinary heritage of African influences in Brazilian cuisine.
Ingredients
- Black-eyed peas
- 2 cups, soaked overnight
- Onion
- 1 medium, chopped
- Garlic
- 3 cloves, minced
- Salt
- 1 teaspoon
- Vegetable oil
- for frying
- Red palm oil
- 2 tablespoons
- Coconut milk
- 1 cup
- Dried shrimp
- 1/2 cup, soaked in water and chopped
- Dried shrimp powder
- 1/4 cup
- Dried breadcrumbs
- 1/2 cup
- Shrimp
- 1 pound, peeled and deveined
- Cilantro
- 1/4 cup, chopped
- Green onions
- 2, chopped
- Malagueta pepper sauce
- for serving
- Caruru
- for serving
Instructions
- In a food processor, blend the soaked black-eyed peas, chopped onion, minced garlic, and salt until the mixture is smooth and creamy.
- Heat vegetable oil in a deep pan or pot over medium-high heat for frying.
- Drop spoonfuls of the black-eyed pea mixture into the hot oil, frying them until they are golden brown and crispy on the outside, about 4-5 minutes. Remove and drain on paper towels.
- In a separate pan, heat the red palm oil over medium heat. Add the soaked dried shrimp and sauté until fragrant, about 2 minutes.
- Pour in the coconut milk, then add the dried breadcrumbs, dried shrimp powder, green onions, and cilantro. Stir and cook until the mixture thickens, about 5 minutes.
- In another pan, season the shrimp with salt and pepper, and sauté until they are cooked through, about 3-4 minutes.
- To assemble, cut the fried black-eyed pea fritters in half and fill each with a generous spoonful of the vatapá mixture and a few sautéed shrimp.
- Serve the acarajé hot with caruru and malagueta pepper sauce on the side for an extra kick.
Tips
- For added texture, consider mixing finely chopped vegetables or herbs into the black-eyed pea mixture before frying.
- If malagueta peppers are hard to find, feel free to substitute them with any other hot pepper sauce you prefer.
- Acarajé is best enjoyed fresh and hot; however, leftover fritters can be reheated in the oven for a few minutes to regain their crispiness.
Dietary Information
Servings: 6 Dish Type: Appetizer Prep Time: 1 hour Cook Time: 30 minutes Calories: 450 Fat: 30g Carbs: 35g Protein: 15g Sodium: 600mg Sugar: 5g
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