Afro-Bahian fritters and their classic fillings

On Salvador’s streets, baianas in white lace sell acarajé—black-eyed-pea batter fried in dendê, split and stuffed with vatapá, caruru, dried shrimp, and pepper sauces. It’s iconic street food and a living cultural symbol tied to Afro-Brazilian identity and women’s entrepreneurship. Abará uses the same batter but is steamed in banana leaves, yielding a gentler flavor and the same beloved fillings. Both dishes also connect to Candomblé ritual cuisine (“comida de santo”), where acarajé holds sacred meanings and offerings.