Acarajé Gelado

Introduction to Acarajé Gelado

Acarajé Gelado is a modern twist on the traditional Brazilian street food known as Acarajé. Originating from Bahia, Brazil, Acarajé is a savory fritter made from a base of black-eyed peas and deep-fried in dendê oil. It is traditionally served hot and filled or topped with vatapá, a spicy paste made from shrimp, peanuts, and red peppers. The cold version maintains the spirit of this classic dish while adding a refreshing element, perfect for warmer climates.

History of Acarajé

Acarajé plays a significant role in both the culinary and cultural landscape of Brazil. It has its roots in West Africa, brought to Brazil by enslaved Africans during the transatlantic slave trade. In the city of Salvador, it is not just a dish but a symbol of Afro-Brazilian identity and is often sold and prepared by women known as Baianas de Acarajé, dressed in traditional white attire.

Ingredients for Acarajé Gelado

The unique aspect of Acarajé Gelado is the infusion of cooler elements, such as chilled vegetables and yogurt-based sauces, which complement the traditional texture and flavor. Below is the list of ingredients you will need to make this refreshing dish.

• Black-eyed peas
• Onion
• Dendê oil
• Shrimp
• Peanuts
• Red peppers
• Coconut milk
• Bread
• Lime
• Cilantro
• Tomato
• Yogurt
• Cucumber

Preparation of Acarajé Gelado

Preparation time: approximately 2 hours. Note that you can set a cooking timer for efficiency and precision.

Step 1: Preparing the Black-eyed Peas

Begin by soaking the black-eyed peas overnight. The next day, drain and peel them to remove the skins. Peeling the peas is essential for achieving the right texture in your acarajé. Once peeled, grind them in a food processor until you reach a smooth consistency. Add a small amount of water if needed.

Step 2: Making the Fritter Dough

Finely chop the onion and mix with the ground black-eyed peas. Beat this mixture vigorously to incorporate air, which will aid in the lightness of the fritters. Form the dough into small, thick patties.

Step 3: Frying the Fritters

Heat dendê oil in a pan until it reaches around 350°F (180°C). Fry the patties in batches, ensuring they are cooked through and golden brown on both sides. Place them on a paper towel-lined plate to drain excess oil.

Making the Filling

Step 4: Preparing Vatapá

In a blender, pulse the shrimp, peanuts, and red peppers until smooth. Transfer the mixture to a saucepan and cook with coconut milk until slightly thickened. Add soaked, crumbled bread to achieve a paste-like texture.

Step 5: Preparing the Cold Elements

Dice tomato, cucumber, and freshly chop cilantro. Combine with a drizzle of lime juice and a dollop of yogurt for a tangy counterpoint to the spicy vatapá.

Assembly and Serving

Slice through the middle of each fritter without cutting all the way through. Spoon a layer of chilled vegetable mix into each fritter, followed by a generous helping of the cooled vatapá. Serve immediately to enjoy the contrast of textures and temperatures.

Enjoying Acarajé Gelado

Acarajé Gelado is best enjoyed fresh, offering a delightful blend of traditional and modern flavors. Pair with a chilled beverage, such as coconut water or a lime cocktail, to further enhance its refreshing qualities.

Cultural Significance and Variations

In adapting Acarajé to a cooler version, lovers of this dish can enjoy its savory and spicy profile all year round, especially in warmer climates where a hot snack might not seem as appealing. Variations can include different types of chilled ingredients or adding a creamy avocado sauce.