Acarajé

Name: Acarajé
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 500g dried black-eyed peas, soaked overnight and skins removed; 1 large onion, roughly chopped; Salt to taste; Dendê oil for deep frying; Filling: 200g dried shrimp; 200ml coconut milk; 100g roasted peanuts, ground; 2 tbsp dendê oil; 1 onion, grated; 3 cloves garlic; 1 piece fresh ginger; 2 malagueta peppers; Caruru: 300g okra, sliced; 100g dried shrimp; 2 tbsp dendê oil

Acarajé (ah-kah-rah-ZHEH)

Black-Eyed Pea Fritters

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 382 kcal

Crispy golden fritters of mashed black-eyed peas deep-fried in dendê oil, split open and stuffed with vatapá, caruru, and dried shrimp — the iconic Afro-Brazilian street food of Salvador.

Nutrition & Info

Protein 14.0g

Carbs 32.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ shellfish ⚠ coconut

Equipment Needed

food processor deep fryer or heavy pot wooden spoon

Presentation Guide

Vessel: paper-lined basket

Garnishes: dried shrimp, malagueta pepper sauce

Accompaniments: vatapá, caruru

Ingredients

500g dried black-eyed peas, soaked overnight and skins removed
1 large onion, roughly chopped
Salt to taste
Dendê oil for deep frying
Filling: 200g dried shrimp
200ml coconut milk
100g roasted peanuts, ground
2 tbsp dendê oil
1 onion, grated
3 cloves garlic
1 piece fresh ginger
2 malagueta peppers
Caruru: 300g okra, sliced
100g dried shrimp
2 tbsp dendê oil

Instructions

1
Soak black-eyed peas overnight. Rub vigorously to remove skins, then rinse until all skins float away.
2
Blend skinned peas with onion and salt into a thick, smooth paste. Beat vigorously with a wooden spoon to incorporate air.
3
For vatapá filling: blend dried shrimp, coconut milk, peanuts, onion, garlic, ginger, and peppers. Cook in dendê oil until thick and creamy.
4
For caruru: sauté okra in dendê oil until soft, add dried shrimp and cook until thick.
5
Heat dendê oil to 180°C. Shape bean paste into oval balls using two spoons.
6
Fry in batches until deep golden and crispy, about 5 minutes per batch. Drain on paper towels.
7
Split each fritter open, stuff with vatapá, caruru, and extra dried shrimp. Serve immediately.

💡

Did You Know?

Acarajé has deep spiritual significance in Candomblé religion — it is a sacred offering to the orixá Iansã, and the Baianas de Acarajé who sell it are recognized by UNESCO as cultural heritage keepers.

Chef's Notes

Equipment Tips

food processor
deep fryer or heavy pot
wooden spoon

Garnishing

dried shrimp, malagueta pepper sauce

Accompaniments

vatapá, caruru

The Story Behind Acarajé

Acarajé arrived in Brazil with enslaved Yoruba people from West Africa, where a nearly identical dish called akara is still eaten today. In Salvador da Bahia, the Baianas de Acarajé — women in traditional white lace dresses — have sold these fritters on street corners for centuries. In 2005, the craft of the Baianas was declared Intangible Cultural Heritage of Brazil by IPHAN.

🕐 Traditionally enjoyed afternoon street snack 📜 Origins: West African Yoruba origin, colonial era

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