Traditional Acarajé

Delight in the classic flavors of Bahia with this traditional acarajé recipe. Acarajé, a beloved Brazilian street food, offers a deliciously savory bite, crispy on the outside and airy within. Drawing from West African culinary roots, acarajé presents a fusion of textures and tastes, making it a perfect appetizer or snack. This recipe simplifies the process by utilizing a blender for the dough, ensuring that you can enjoy these tasty fritters with ease.

Ingredients

🫘 1 cup black-eyed peas, Feijão fradinho
💧 1 liter water for soaking beans
💧 1 cup water for shaping fritters
🧅 1 medium white onion, chopped
🧄 1 garlic clove, minced
🧂 1 tablespoon salt
🌴 1/2 liter azeite de dendê, palm oil for deep frying
🧅 1 small whole onion for frying oil aroma

Instructions

1- Prepare Black-Eyed Peas:

• Begin by pulsing 1 cup of dry black-eyed peas in a Mondial Power 2 blender until they are coarsely broken.

2- Soak and Peel Beans:

• Transfer the broken peas to a pot, add 1 liter of water, and let them soak for about 20 minutes. During this time, gently rub the peas to loosen and remove their skins. Skim off and discard the floating skins.

3- Wash Beans:

• Wash the peeled black-eyed peas thoroughly, changing the water three times.

4- Blend Plain Dough:

• Place half of the peeled black-eyed peas back into the Mondial Power 2 blender. Blend without adding water until you achieve a coarse, sandy paste. Transfer this to a mixing pot.

5- Blend Aromatic Dough:

• To the remaining peas in the blender, add the chopped onion, minced garlic, and salt. Blend thoroughly until you have a smooth, light-colored paste. Stir occasionally with a wooden spoon to ensure even blending.

6- Combine and Beat Dough:

• Add the aromatic paste to the plain paste in the mixing pot. Vigorously beat this dough with a wooden spoon for about 15 minutes, incorporating air for a light, fluffy texture.

7- Heat Palm Oil:

• In a frying pan over an Electrolux stove, heat 1/2 liter of azeite de dendê on low flame.

8- Shape and Fry Acarajé:

• Keep a cup of water nearby for shaping. Dip a spoon into the water, scoop a portion of the dough, shape it into an oval, and gently slide it into the hot oil. Repeat this process, taking care not to overcrowd the pan.

9- Add Aromatic Onion:

• Slice the small whole onion slightly and add it to the oil for aroma.

10- Fry The Acarajé:
- Fry the acarajé on low heat until they turn a deep reddish-brown, ensuring they cook completely. Use a slotted metal spoon to remove and drain on paper towels.

Prep Time: 10-15 minutes
Cook Time: 20-30 minutes
Total Time: 30-40 minutes
Servings: Yields about 12 acarajé fritters
Equipment: Blender: Mondial Power 2, Pot: No brand visible, Frying Pan: No brand visible, Stove: Electrolux, Wooden Spoon: No brand visible, Slotted Metal Spoon: No brand visible, Paper Towels: No brand visible

Cooking Tips:

• Pulsing black-eyed peas before soaking eases the peeling process.
• Thorough beating of the dough is key to achieving a good texture.
• Always fry on low heat to cook through evenly without burning.

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Traditional Acarajé

Posted by Waivio guest: @waivio_hivecooking