Tapioca Acarajé
Introduction to Tapioca Acarajé
Acarajé is a traditional dish from the northeastern region of Brazil, particularly associated with Bahian cuisine. It is a popular street food typically made from black-eyed peas and deep-fried in dendê oil. This variant, Tapioca Acarajé, is a unique twist on the classic by incorporating tapioca flour as a gluten-free alternative. The dish carries cultural significance and is often sold by street vendors dressed in traditional attire, serving as both a snack and a symbol of Afro-Brazilian heritage.
Ingredients
Preparation
Step 1: Preparing the Black-eyed Peas
Begin by soaking the black-eyed peas in cold water overnight. This will soften them, making it easier to remove the skins. After soaking, rub them between your hands to peel off the skins. Rinse thoroughly and drain, ensuring that all skins are removed.
Step 2: Making the Tapioca Mixture
In a large bowl, combine the peeled black-eyed peas with finely chopped onion and garlic. Gradually add tapioca flour and mix until you achieve a smooth and dough-like consistency. Season with salt and pepper to taste.
Cooking Process
Step 3: Frying the Acarajé
Heat the dendê oil in a deep-fryer or large pot. Carefully shape the dough into small balls or patties. Once the oil reaches the required temperature, which can be timed using a cooking timer, gently lower the balls into the hot oil. Fry until they are golden brown and crispy on the outside, about 4 to 5 minutes per side. Remove with a slotted spoon and drain on paper towels.
Step 4: Preparing the Filling
While the tapioca acarajé is frying, prepare the filling. Sauté chopped onion and minced garlic in a separate pan. Add cooked shrimp and sauté until heated through. Season with salt and pepper to taste.
Step 5: Assembling the Acarajé
Using a sharp knife, make a slit in each acarajé and fill it with the shrimp mixture. Serve immediately while warm for the best experience. Enjoy your flavorful and culturally rich Tapioca Acarajé!