Acarajé Baiano

Introduction to Acarajé Baiano

Acarajé is a traditional street food from Bahia, Brazil, with deep roots in African culinary traditions brought over by enslaved Africans. It is a cherished delicacy, often served at religious celebrations of Candomblé. Crispy on the outside and soft on the inside, acarajé is made from black-eyed peas and filled with a shrimp paste known as vatapá. The dish is a perfect blend of West African flavors and Brazilian ingredients, offering a unique culinary experience.

Ingredients

• Black-eyed peas - 2 cups
• Onion - 1 large, chopped
• Salt - 1 teaspoon
• Dendê oil (palm oil) - for frying
• Shrimp - 200 grams (small, cooked, and peeled)
• Coconut milk - 1 cup
• Peanuts - 1/2 cup, ground
• Cashews - 1/2 cup, ground
• Breadcrumbs - 1/2 cup
• Ginger - 1 tablespoon, grated
• Garlic - 2 cloves, minced
• Red chili pepper - 1 small, chopped (optional, for heat)

Preparation

Preparing the Acarajé

1. Begin by soaking the black-eyed peas overnight in plenty of water. This will help in removing the skins easily.

2. After soaking, slip the skins off the black-eyed peas with your hands. Rinse thoroughly to ensure all skins are removed for a smooth dough.

3. In a food processor, blend the peeled black-eyed peas with chopped onion and salt. The mixture should be smooth yet firm.

Cooking the Acarajé

1. Heat the dendê oil in a deep pan until it reaches ideal frying temperature. For best results, use a cooking timer to ensure the oil is heated appropriately and maintains temperature.

2. With your hands, form small balls or ovals from the bean dough and gently drop them into the hot dendê oil. Fry until they are golden brown and crispy on all sides.

3. Remove from oil and let them drain on paper towels to absorb excess oil.

Preparing the Vatapá

1. In a blender, add shrimp, coconut milk, ground peanuts, ground cashews, breadcrumbs, ginger, and garlic. Blend until you get a smooth paste.

2. Pour this mixture into a saucepan and cook over medium heat, stirring continuously, until the mixture thickens. You can add a bit of extra coconut milk if it becomes too thick.

3. Add chopped red chili pepper for a spicy kick, if desired.

Assembly and Serving

The traditional way to enjoy your Acarajé Baiano is to slice the fried bean balls open and stuff them with a generous amount of vatapá. They can be served with additional shrimp or prawn, and a side of hot sauce or a chopped onion and red chili pepper salad.

Conclusion

Acarajé Baiano is more than just street food; it is a reflection of the rich cultural tapestry of Bahia and its African heritage. Eating an acarajé is not just a culinary experience but also a cultural one, often shared with family and friends in a social setting. Enjoy this flavorful dish as a snack or a main meal, and enjoy the blend of textures and tastes that have been perfected over centuries.