Acarajé is a delicious and historic dish from Brazil, consisting of small balls made from black-eyed peas, fried in dendê oil.
The preparation involves soaking the beans, removing the skins, and mixing them with grated onion and salt. Then, the balls are shaped and fried in hot oil, with a small onion to prevent burning.
They can be stuffed with dried shrimp, vatapá, or spices to enhance their flavor.
Perfect as an appetizer or for a special celebration, their crispy texture and intense flavor make them irresistible.
Traditional Acarajé
Ingredients
1 kilogram of Black-eyed peas
300 grams of Grated onion
1 liter of Dendê oil
1 Onion
1 pinch of Salt
Preparation
Step 1 : First, soak the black-eyed peas for two hours to make preparation easier.
Step 2 : Then, carefully rinse and remove the skins along with the black eyes, leaving only the seed.
Step 3 : The cleaned seed is slowly passed through a grinder or processor until a smooth dough is obtained.
Step 4 : Next, pour the bean mixture into a pot and mix with grated onion and salt to taste using a wooden spoon until achieving a light, well-integrated consistency.
Step 5 : In a large pot, heat the dendê oil well, and to prevent it from burning, add a small whole onion.
Step 6 : Using your hands, shape small balls from the dough to form acarajé.
Step 7 : Fry these balls in hot oil, turning them to ensure they brown evenly and are crispy on the outside.
Step 8 : When ready, drain on paper towels to remove excess oil.
Step 9 : Finally, the acarajé are ready to serve, either stuffed or plain, according to preference.
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