Brazilian acarajé — crispy bean fritters filled with shrimp

Acarajé is the culinary symbol of the Brazilian state of Bahia: large fritters made from a purée of black-eyed peas and onion, fried in palm oil (dendê), split in half and filled with vatapá — the rich cream made with coconut milk, peanuts and cashews — fried shrimp and a fresh vinaigrette. It is sold on every street corner in Salvador by the “baianas” in their traditional white dress, and is considered one of the most iconic foods of Brazilian cuisine. The secret of a good batter is long beating, which makes the fritter light and airy inside.

Ingredients (for about 12 pieces)

For the batter

• 500 g black-eyed peas, soaked in cold water for 12 hours
• 1 large onion, cut into chunks
• 1 teaspoon salt
• palm oil (dendê) for frying, about 500 ml

For the vatapá

• 200 g stale bread (crumbs)
• 200 ml coconut milk
• 100 g roasted peanuts
• 50 g cashews
• 2 small onions
• 2 ripe tomatoes
• 2 garlic cloves
• 1 tablespoon dried shrimp (optional)
• 1 small piece of fresh ginger
• 1 chili pepper
• 2 tablespoons palm oil
• salt to taste

For the filling and serving

• 300 g large shrimp, cleaned
• vinaigrette: 2 tomatoes, 1 onion, 1 green pepper, vinegar, olive oil, salt
• hot sauce to taste

Preparation steps

1. Drain the soaked peas and rub them with your hands under running water until most of the skins come off; drain well.
2. Blend the peas with the onion in a blender or meat grinder until you get a thick, homogeneous purée. Add the salt.
3. Beat the batter with a wooden spoon or a mixer for 10–15 minutes, until it becomes light and full of air bubbles — this step makes the acarajé crispy outside and soft inside.
4. For the vatapá: soak the breadcrumbs in the coconut milk for 10 minutes. Blend the peanuts, cashews, onions, tomatoes, garlic, ginger and chili into a purée. Fry the purée in palm oil for 5 minutes, add the soaked bread and cook over low heat for 10–12 minutes, stirring, until it thickens into a cream. Adjust the salt.
5. For the vinaigrette: finely chop the tomatoes, onion and green pepper; mix with vinegar, olive oil and salt.
6. Fry the shrimp for 2–3 minutes in a little palm oil with salt; set aside.
7. Heat the palm oil in a deep pot (about 170°C). Take the batter with a spoon and form balls the size of an egg; fry for 4–5 minutes on each side until deep golden. Drain on kitchen paper.
8. Cut each fritter in half without separating it completely, fill with a spoonful of vatapá, a few shrimp and a spoonful of vinaigrette. Serve warm.

Time and servings

Preparation about 40 minutes (plus 12 hours soaking the peas); cooking about 30 minutes. Makes about 12 pieces (for 6 people).