Acarajé Bahiano
The History and Culture of Acarajé
Acarajé is a traditional dish from Bahia, Brazil, with deep roots in African culture. It is more than just street food; it's a symbol of the African heritage in Brazil. This dish was brought to Brazil by enslaved Africans and has been lovingly preserved by their descendants. The Bahian states are now famous for their vibrant street markets, where one can savor the crispy, flavorful bites of acarajé.
Ingredients for Acarajé Bahiano
- Black-eyed peas - 2 cups
- Onion - 1 large, finely chopped
- Garlic - 3 cloves, minced
- Salt - 1 teaspoon
- Dendê oil (palm oil) - 2 cups
- Shrimp - 1 cup, dried or fresh
For the Vatapá
- Bread - 2 cups, soaked
- Peanuts - 1/2 cup, roasted and ground
- Cashews - 1/2 cup, roasted and ground
- Coconut milk - 2 cups
- Shrimp - 1/2 cup, dried and ground
- Onion - 1, finely chopped
- Dendê oil - 1/4 cup
- Ginger - 1 tablespoon, grated
Preparation of Acarajé Bahiano
Step 1: Preparing the Black-Eyed Peas
Start by soaking the black-eyed peas overnight. This will soften them and make it easier to remove the skins. Once soaked, rub the peas between your palms until the skins come off. You may need to rinse them a few times in a large bowl filled with water until most skins are removed.
Step 2: Creating the Dough
Next, grind the peeled black-eyed peas with onion, garlic, and salt to form a smooth, uniform paste. Traditionally, a mortar and pestle are used, but a food processor can speed up the process. Your dough should be thick enough to shape into balls.
Step 3: Frying the Acarajé
Heat the dendê oil in a heavy-bottomed pan to about 350°F (180°C). You can use a cooking timer to ensure the oil reaches the optimal temperature. Shape the dough into small balls (about the size of a golf ball) and carefully drop them into the oil. Fry a few at a time until they are golden brown and crispy.
Step 4: Preparing the Vatapá Filling
Vatapá is a creamy paste used to fill the acarajé. Begin by soaking the bread in coconut milk until soft. In a blender, combine the soaked bread, ground peanuts and cashews, shrimp, onion, and ginger. Blend until smooth. In a saucepan, heat dendê oil and cook the mixture until it thickens to a paste-like consistency.
Assembling and Enjoying Acarajé Bahiano
To serve, carefully slice the fried acarajé balls partially open and stuff them generously with the vatapá. You may also add some shrimp for extra flavor. Acarajé is best enjoyed hot, fresh from the fryer, with a side of pepper sauce for those who love a bit of heat. This dish captures the spirit of Bahia and is perfect for sharing with friends and family at festive gatherings. Make sure to use a cooking timer to avoid overcooking and ensure your acarajé remains crispy and delicious.