Acarajé Baiano is a quintessential Afro-Brazilian delicacy originating from Bahia. These savory, deep-fried fritters made from black-eyed peas are not only a burst of flavor but also a cultural emblem often served as appetizers or street food snacks. Follow this guide to make these tantalizing fritters at home, perfect for gatherings or a delightful personal treat.
Ingredients
🫘 0.5 kg Kicaldo Black-eyed peas, pre-peeled
🧅 3 small onions, for batter
🧂 2.5 tablespoons salt
🫒 800-900 ml Palm oil (Dendê)
🧅 1 small onion, peeled (for frying oil)
💧 Splash of water, for blending
🌿 1 small piece of ginger, dried shrimp, chopped tomato, and cilantro or parsley
Instructions
1- Prepare the Beans:
- Soak 0.5 kg of peeled black-eyed peas in a bowl of water for about 2 hours to allow them to double in volume.
2- Drain and Prep Vegetables:
- Drain soaked beans with a colander.
- Chop 3 small onions and grate the ginger if using.
3- Blend the Batter:
- In a food processor, combine the beans, onions, and a splash of water for easier blending.
- Process until smooth, ensuring the batter is neither too thick nor too runny.
4- Season the Batter:
- Transfer to a mixing bowl, adding salt incrementally while tasting to adjust seasoning.
5- Beat the Batter:
- Vigorously beat the batter with a wooden spoon for about 10 minutes.
- Use a pulling motion to incorporate air, making it fluffy.
6- Prepare Frying Oil:
- Pour 800-900 ml of palm oil into a deep pot.
- Place 1 peeled small onion into the oil to prevent burning.
7- Heat the Oil:
- Heat on high, testing with a small batter piece to see if it bubbles—indicating readiness.
8- Fry the Acarajé:
- Lower heat, wet two spoons with water, scoop batter, shape into an oval, and drop into oil.
- Repeat for more fritters.
9- Cook Thoroughly:
- Fry until golden brown, flipping halfway.
- Ensure thorough cooking on low heat for evenness.
10- Drain:
- Remove and drain on a paper-towel-lined plate.
Prep Time: ~2 hours
Cook Time: Variable, depends on frying in batches
Total Time: Estimated 2 ½ hours
Servings: Approximately 6-8 servings
Equipment: Bowls (various sizes), Colander, Food Processor ("master" type), Wooden and metal spoons, Metal pot, Stove/Burner, Glass dish lined with paper towels
Cooking Tips
- Beans: Pre-peel for convenience or soak longer if fresh.
- Batter Consistency: Aim for medium consistency; use water sparingly.
- Oil: Test with a batter piece; use a whole onion during heating to protect flavor.
- Technique: Wetting spoons aids in shaping; use recommended "pulling" beat technique for best texture.
- Serving Suggestions: Slice open and fill with vinagrete or top with dried shrimp for authenticity. Serve warm for best flavor contrast.
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Acarajé Baiano
