Acarajé Frito

Introduction

Acarajé is a traditional dish with deep roots in Afro-Brazilian cuisine, particularly in the region of Bahia, Brazil. It is a dish that carries the vibrant cultural heritage of the African slaves brought to Brazil during the colonial times. Acarajé, a savoury fritter made from black-eye peas, is often sold as a popular street food, filling the streets with its enticing aroma and offering a taste that is uniquely flavorful and spicy. Not only is it a delightful snack, but acarajé also holds religious significance for practitioners of Candomblé, with its preparation being both a culinary and a spiritual process.

Ingredients

• Black-eye peas - 500g
• Onion - 1 large
• Garlic - 3 cloves
• Salt - to taste
• Dendê oil (palm oil) - 500ml
• Dried shrimp - 200g
• Pepper (optional) - to taste

Preparation Steps

Step 1: Prepare the Black-eye Peas

Start by soaking the black-eye peas in plenty of water for at least 4 to 6 hours. This process is crucial as it softens the peas and makes the skin easier to remove.

Step 2: Peel the Peas

After the soaking period, take each pea between your fingers and rub the skin off. This can be a time-consuming process, but is essential for a smooth texture. Alternatively, you can pulse the peas in a food processor just enough to loosen the skins and then rinse them away under water.

Step 3: Blend the Ingredients

Blend the peeled black-eye peas with onion, garlic, and salt to taste until you get a thick, smooth paste. This mixture forms the base of the acarajé.

Step 4: Prepare the Dendê Oil

Heat the dendê oil in a deep frying pan. The oil should be hot enough so that it sizzles gently when the batter is added. Use a cooking timer to help you monitor the heat and cooking duration where necessary.

Cooking Process

Step 5: Fry the Acarajé

Using a spoon, shape the pea batter into small, oval fritters and carefully drop them into the hot dendê oil. Fry them until they are golden brown and crispy on the outside, turning occasionally. This should take about 4-5 minutes per batch.

Step 6: Prepare the Filling

While the fritters are frying, prepare the filling. Sauté dried shrimp in a pan until they are crispy. Optionally, add chopped pepper for an extra layer of heat that balances the dish beautifully.

Serving Suggestions

Once fried, cut each acarajé in half and fill it with the prepared dried shrimp filling. Serve it immediately as it is most delicious when hot and fresh. Acarajé is often enjoyed on its own or can be accompanied by cold beverages like coconut water or a refreshing glass of beer. It also pairs well with other traditional Brazilian side dishes such as caruru or vatapá, providing a full and hearty meal experience.

Conclusion

The art of making acarajé extends beyond cooking. It's a celebration of culture, history, and community. The crispy exterior and flavorful filling make it a cherished food, bringing people together in markets and festive gatherings throughout Bahia. Whether you're enjoying it street-side or preparing it at home, acarajé promises a culinary journey through one of Brazil's richest traditions.