Acarajé

Ingredients

• 2 cups dried black-eyed peas, soaked overnight and peeled
• 1 onion, roughly chopped
• 1 teaspoon salt
• Palm oil (dendê oil), for deep frying
• Vatapá (shrimp-peanut sauce), for filling
• Dried shrimp and diced tomato, for topping

Instructions

1. 1Drain the peeled black-eyed peas and blend with the onion and salt into a thick, smooth paste, using as little water as possible.
2. 2Whip the paste with a spoon or in a mixer until light and airy, about 5 minutes.
3. 3Heat palm oil in a deep pot to 350°F (175°C).
4. 4Scoop portions of the batter with a spoon and carefully drop into the hot oil.
5. 5Fry until deep golden and crisp on the outside, about 4-5 minutes, turning once.
6. 6Drain on paper towels, then slice open and fill with vatapá, dried shrimp, and diced tomato.

Comments

Loading comments…