Acarajé Glacê
Background and History
Acarajé is a cherished street food originating from the northeastern state of Bahia in Brazil, deeply rooted in Afro-Brazilian culture. It combines elements of African and Brazilian culinary traditions and serves as a symbol of cultural identity. Traditionally, it is made with peeled black-eyed peas and is fried in red palm oil. The dish is commonly prepared by Bahian women, known as "baianas," who dress in traditional white attire and share their delicious offerings at vibrant food stalls.
Ingredients
- Black-eyed peas - 2 cups
- Onion - 1 medium-sized
- Garlic cloves - 3
- Salt - 1 teaspoon
- Cayenne pepper - 1/2 teaspoon
- Palm oil - 2 cups
- Shrimp - 1 pound, peeled and deveined
- Coconut milk - 1 cup
- Cassava flour - 1/2 cup
- Lemon juice - from 1 lemon
- Cilantro, chopped - for garnish
- Sugar - 1 cup
- Water - 1/2 cup
- Vanilla extract - 1 teaspoon
Preparation
Step 1: Preparing the Black-eyed Peas
Start by soaking the black-eyed peas overnight in plenty of water. This helps to soften them and makes it easier to remove the skins. After soaking, rub the peas between your hands to detach the skins and rinse several times to wash them away. Once cleaned, put the beans in a food processor and blend until a smooth consistency is achieved.
Step 2: Creating the Dough
Add chopped onion, minced garlic, and salt into the black-eyed pea paste. Mix well and incorporate cayenne pepper for a hint of spiciness. This dough forms the base for our acarajé.
Step 3: Frying in Palm Oil
Heat palm oil in a deep pan to around 350°F (link to: cooking timer) and carefully drop spoonfuls of the dough into the hot oil. Fry until golden brown, turning occasionally for even cooking. Drain on paper towels and set aside.
Cooking Process
Step 4: Preparing the Shrimp Filling
In a separate skillet, heat some palm oil over medium heat and add the shrimp. Cook the shrimp until pink and firm, then stir in the coconut milk, allowing the mixture to simmer. Season with salt and lemon juice, then gradually add cassava flour, stirring constantly, until the mixture thickens.
Step 5: Making the Glace
Combine sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Add vanilla extract and continue to cook until a syrupy consistency forms. Allow to cool for glazing the finished acarajé.
Serving and Enjoying Acarajé Glacê
Slice the acarajé halfway open and generously fill with the shrimp mixture. Drizzle the prepared glace over the top for a delightful sweetness that complements the savory filling. Garnish with chopped cilantro to add freshness and vibrant color.
This dish can be enjoyed as an appetizer or as a main course, paired with a refreshing beverage. Each bite offers a crispy, spicy, and sweet blend of flavors that represent the heart of Bahian cuisine. Perfect for a festive gathering or a special treat, acarajé glacê is a unique culinary experience that delights the senses.