Acarajé Supreme
Introduction
Acarajé Supreme is a celebrated street food from the northeastern part of Brazil, particularly known for its rich flavors and cultural significance. Originating from the Afro-Brazilian culinary heritage, this dish is a notable contribution to both Brazilian and African cuisines, showcasing a perfect blend of tastes and textures. Acarajé is traditionally sold by Baianas, women dressed in white traditional Bahian clothing, which adds a unique cultural flair to its consumption.
The dish consists of deep-fried balls made from peeled black-eyed peas, fried in palm oil and typically filled with a flavorful filling made from shrimp, onion, and aromatic spices. Over time, it has evolved and adapted with modern twists, resulting in the Acarajé Supreme—a luxurious and enhanced version of this classic snack.
Ingredients
- Black-eyed peas - 500g
- Onion - 1 large, finely chopped
- Shrimp - 250g, peeled and deveined
- Palm oil - 200ml
- Garlic - 4 cloves, minced
- Hot pepper - 1, finely chopped
- Fresh coriander - A handful, finely chopped
- Salt - to taste
- Tomato - 1 large, diced
- Lemon - 1, juiced
- Water - as needed
Preparation Instructions
Step 1: Preparing the Black-eyed Peas
Start by soaking the black-eyed peas in water for at least 6 hours or overnight. This will soften the beans, making it easier to remove the skins and process them.
Once soaked, drain the black-eyed peas and rub them between your palms to remove the skins. Rinse the peeled peas under running water to wash away the skins completely.
Step 2: Creating the Batter
In a food processor, combine the peeled black-eyed peas, half of the onion, and a pinch of salt. Process until the mixture becomes a smooth, thick batter. If necessary, add a little water to achieve the right consistency.
Step 3: Making the Filling
In a skillet, heat a tablespoon of palm oil over medium heat. Add the remaining onion, garlic, and hot pepper. Sauté until the onion is translucent.
Add the shrimp and cook until they turn pink. Stir in the tomato, coriander, and season with salt and lemon juice. Remove from heat and set aside.
Cooking Process
Step 4: Frying the Acarajé
In a deep pan, heat the remaining palm oil. Use a spoon to scoop portions of the batter and shape them into balls. Carefully drop them into the hot oil, frying them until golden and crispy, about 5 minutes each side. Monitor the time using a cooking timer to ensure even and safe frying.
Step 5: Assembling the Acarajé Supreme
Once fried, slice the balls halfway open without cutting through entirely. Fill each with the prepared shrimp filling.
Enjoying Your Acarajé Supreme
Traditionally, Acarajé is served with hot sauce and enjoyed fresh, with an extra squeeze of lemon if desired. Its best enjoyed hot and crispy, either as a snack or a main dish. Consider pairing it with a refreshing cold drink to balance the rich flavors.