Acarajé

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

1. In a food processor, blend the soaked black-eyed peas, chopped onion, minced garlic, and salt until the mixture is smooth and creamy.
2. Heat vegetable oil in a deep pan or pot over medium-high heat for frying.
3. 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.
4. In a separate pan, heat the red palm oil over medium heat. Add the soaked dried shrimp and sauté until fragrant, about 2 minutes.
5. 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.
6. In another pan, season the shrimp with salt and pepper, and sauté until they are cooked through, about 3-4 minutes.
7. 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.
8. Serve the acarajé hot with caruru and malagueta pepper sauce on the side for an extra kick.