Acarajé de Iemanjá

Acarajé is a traditional dish in Brazilian cuisine, particularly cherished in the northeastern state of Bahia. It is deeply connected to Afro-Brazilian culture and the Candomblé religion, often served during festivals and religious celebrations. The name "Acarajé" is derived from the Yoruba words "akara" (ball of fire) and "je" (to eat). This delightful street food is not only a popular snack but also a revered offering to Iemanjá, the goddess of the sea in Afro-Brazilian religions.

Ingredients

• Black-eyed peas
• Onion
• Garlic
• Salt
• Dendê oil (palm oil)
• Dried shrimp
• Cayenne pepper
• Tomato
• Coriander
• Lime
• Water
• Rice (optional)
• Beans (optional)

Preparation

1. Soaking the Black-eyed Peas

   Begin by rinsing the black-eyed peas under cold running water. Place the peas in a large bowl and cover them with cold water. Soak overnight or for at least 8 hours. This process helps to soften the peas and makes it easier to remove the skins.

2. Peeling the Peas

   After soaking, rub the peas between your hands to remove the skins. The skins should float to the surface, making it easier to separate them from the beans. Change the water and continue this process until most of the skins are removed.

3. Making the Acarajé Paste

   In a food processor, combine the peeled black-eyed peas, onion, and garlic. Season with salt and blend until you achieve a smooth paste. This mixture is the base of your Acarajé balls.

4. Preparing the Dendê Oil

   In a deep pan or fryer, heat the dendê oil. This distinctive oil is crucial for adding flavor and authenticity to the dish. Ensure the oil is sufficiently hot before frying; you can test it by dropping a small amount of the batter into the oil. If it sizzles and cooks quickly, it's ready. A cooking timer can be handy to ensure everything cooks properly.

5. Shaping and Frying the Acarajé

   Spoon the black-eyed pea mixture into balls or patties and carefully place them into the hot dendê oil. Fry until they turn golden brown, which typically takes about 5-7 minutes per side. Use a slotted spoon to remove them from the oil and let them drain on paper towels.

6. Preparing the Filling

   For the filling, soak the dried shrimp in water for about 10 minutes. Drain and chop them finely. In a pan, heat a little dendê oil and sauté the chopped onion, garlic, and cayenne pepper. Add the chopped shrimp and cook for a few minutes. Dice some tomato and chop fresh coriander. Mix these with the shrimp mixture to complete the filling.

7. Serving and Garnishing

   Slice the Acarajé in half and fill with the shrimp mixture. Optionally, serve with sides of rice and beans, along with a wedge of lime for squeezing. The citrus adds a bright contrast to the rich flavors of the dish.

Enjoying Acarajé

Acarajé is best enjoyed fresh and hot. Its crispy exterior and flavorful filling make for an exciting culinary experience. This dish embodies the vibrant and diverse culture of Bahia and is a delightful way to bring a piece of Brazilian tradition to your kitchen table.