Brazilian acarajé — Afro-Brazilian fritters with black-eyed peas, vatapá and shrimp

Acarajé is one of the most famous dishes of Brazilian street food, originating in the state of Bahia with deep roots in Afro-Brazilian cuisine. It is made with a black-eyed-pea dough that is fried in palm oil until crunchy, then cut open and filled with vatapá — a creamy sauce with coconut milk, peanuts and cashew nuts — and shrimp. It is sold on every street corner in Salvador and has been declared a cultural heritage of Brazil. Here is the traditional recipe, adapted for the home kitchen.

INGREDIENTS (for about 8 pieces):

• 500 g black-eyed peas (dried)
• 1 large onion
• 2 garlic cloves
• 1 teaspoon salt
• 1 teaspoon black pepper
• Palm oil (or sunflower oil) for deep frying

For the vatapá sauce:

• 200 g stale bread (or manioc flour)
• 200 ml coconut milk
• 100 g roasted peanuts
• 50 g cashew nuts
• 1 small onion
• 2 garlic cloves
• 2 tablespoons palm oil
• Salt and chili pepper to taste

For the filling:

• 300 g cooked shrimp
• Green salad and tomato (optional)

PREPARATION STEPS:

1. Soak the black-eyed peas in cold water for 12 hours. Drain and remove the skins by rubbing them between your hands — this makes the dough lighter.
2. Grind the peas with the onion and garlic until a thick, homogeneous dough forms. Add salt and pepper.
3. Beat the dough vigorously with a wooden spoon for about 5 minutes, until aerated — this is the secret of crunchiness.
4. For the vatapá: boil the bread with the coconut milk, add the ground peanuts and nuts, the onion sautéed with garlic and the palm oil. Cook on low heat, stirring, until it thickens into a creamy puree. Season with salt and chili pepper.
5. Heat the palm oil in a deep pan to 170–180°C.
6. Scoop the dough with a spoon, form balls and fry 4–5 minutes per side, until deep golden. Drain on kitchen paper.
7. Cut each fritter in half without separating fully, fill with a spoonful of vatapá and a few shrimp. Serve warm.

TIME AND SERVINGS: Prep 30 minutes (+12 hours soaking the peas) • Cooking 30 minutes • For about 8 pieces