Acarajé Tropical
Introduction
Acarajé is a traditional Brazilian dish from the Bahia region, deeply rooted in African influence. The foundation of this dish lies in its rich history, brought by African slaves and molded by the local Brazilian ingredients. Acarajé consists of deep-fried balls made from black-eyed peas and that are generally filled with a spicy vatapá or caruru.
Our version, Acarajé Tropical, enhances this traditional dish by introducing tropical flavors and ingredients while preserving the authentic essence. This dish not only captures the vibrant taste of Bahia but also integrates a modern twist that celebrates the freshness of tropical produce.
Ingredients
- Black-eyed peas - 500g
- Onion - 1 medium, finely chopped
- Garlic - 3 cloves, minced
- Palm oil - 1 liter, for frying
- Salt - to taste
- Paprika - 1 teaspoon
- Cayenne pepper - 1/2 teaspoon
- Coconut milk - 200ml
- Shrimp - 200g, peeled and cleaned
- Mango - 1, diced
- Lime - 1, zested and juiced
- Avocado - 1, sliced
- Cilantro - handful, chopped
- Red pepper - 1, finely chopped
Preparation
Before embarking on the cooking journey, preparation is key. Start by soaking black-eyed peas overnight or for at least 12 hours. This softens them for easy processing and exact frying texture.
Prepare the Base
Drain and rinse the black-eyed peas. Remove the skins by gently rubbing them; this might take a little patience, but it's crucial for a smooth consistency. Using a food processor, blend the skinless black-eyed peas with onion and garlic until a smooth paste forms.
Add Flavors
Transfer the paste to a bowl and stir in salt, paprika, and cayenne pepper for seasoning. Let it sit for an hour to fully absorb the flavors.
Prepare the Filling
In a skillet, heat a tablespoon of palm oil. Add shrimp and sauté until they turn pink then incorporate coconut milk, red pepper, and lime zest. Allow it to simmer until the coconut milk reduces slightly, forming a thick, flavorful filling.
Cooking Instructions
Shape and Fry
Heat the remaining palm oil in a deep pan to about 350°F (use a cooking timer to monitor the time when frying). Using wet hands, shape portions of the black-eyed pea paste into small balls. Carefully fry these in batches, until golden and crispy. It takes roughly 4-5 minutes per batch.
Fill the Acarajé
Once fried, split each acarajé ball slightly but not completely. Fill it with the shrimp and coconut milk mixture.
Assemble the Dish
Place the filled acarajé on a serving platter. Top with fresh mango pieces and avocado slices. Drizzle with a squeeze of lime juice and garnish with cilantro.
Enjoying Acarajé Tropical
For the best experience, serve Acarajé Tropical immediately after preparation, while still warm and crispy. It's an ideal dish for those who enjoy a touch of spice paired with the fresh zest of tropical fruit. This dish pairs extravagantly with a glass of chilled coconut water or a vibrant caipirinha to enhance the tropical flavors. Embrace each bite by reflecting on its cultural history and savor its modern twist. Whether enjoyed alone or shared with friends, Acarajé Tropical promises an explosive taste journey that transcends continents.