ACARAJÉ DA BAHIA

Acarajé is an iconic street food from Bahia, Brazil, known for its rich flavors and delightful textures. Acarajé fritters are made from black-eyed peas, skillfully deep-fried in dendê oil, and traditionally filled with Vatapá and fried shrimp. This recipe captures the essence of Bahian cuisine, bringing a taste of Brazil to your table.

Ingredients

🌰 1 kg black-eyed peas (Feijão-fradinho)
🧅 2 large onions, grated
🧂 2 level teaspoons salt
🧴 Dendê oil (Azeite de dendê), for frying
🧅 1 small onion, whole (to place in the dendê oil)

For the Vatapá Filling

🥖 6 day-old French bread rolls
🍤 200g dried shrimp, peeled and washed
Blender: 50g
Pan: 150g
🥛 800ml whole milk
🥥 100ml coconut milk
🧴 50ml dendê oil
🌿 2 tablespoons chopped green herbs (Cheiro verde)
🧅 1 large onion, diced (approx. 180g)
🌶️ 2 aroma peppers, diced
🧂 1 teaspoon salt

For the Fried Shrimp

🧴 2 tablespoons dendê oil
🧅 2 tablespoons grated onion
🍤 250g shrimp, cleaned

Instructions

1- Preparing the Vatapá:

Tear the 6 French bread rolls into pieces and soak in 800ml of milk for about 10 minutes until soft.
Process the soaked bread with the milk in a blender to create a smooth paste.
Blend 50g of peeled dried shrimp into the bread paste.
Heat 50ml dendê oil in a saucepan. Add 1 diced onion and sauté until golden.
Incorporate the diced peppers and 150g shrimp; sauté for 3 minutes.
Mix the bread paste with sautéed ingredients, green herbs, and salt; cook for 5 minutes.
Stir in coconut milk, cooking for 8 more minutes; adjust seasoning to taste.

2- Preparing the Fried Shrimp:

Remove shrimp shells and tails. Soak shrimp to remove excess salt and drain.
Grate and strain onion to obtain a paste; mix with shrimp.
In a frying pan, heat dendê oil and fry shrimp-onion mix for 5 minutes until crisp.

3- Making Acarajé Fritters:

Gently pulse black-eyed peas to crack, then soak and rub to remove husks. Soak overnight if desired.
Grate onions and strain for paste, ready for dough.
Blend peas and onion paste into a smooth paste.
Beat the dough to incorporate air and season with salt.
Heat dendê oil in a pot with a small onion.
Check readiness with a small dough piece.
Shape dough and fry until golden brown on both sides.
Use paper towels or a rack for excess oil.

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 10
Equipment:
🍞 Blender: Glass jug blender
🤖 Food Processor: Plastic bowl model
🥣 Large Glass Mixing Bowls
🍳 Saucepan: Red exterior, metal interior
🍳 Frying Pan: White non-stick
🥄 Wooden Spoon
🥄 Slotted Spoon
🔪 Knife
🧺 Cutting Board
🍴 Strainer/Sieve
🧻 Kitchen Towel
⚡ Portable Induction Cooktop (brand unspecified)
🥄 Spoons for shaping Acarajé

Cooking Tips

Texture Mastery: Achieve smooth paste in Vatapá for creamy texture.
Acarajé Lightness: Beat the dough well for airy fritters.
Dendê Oil Monitoring: Use a small onion to regulate oil quality during frying.
Optimal Frying Temperature: Avoid overcrowding to maintain consistent oil heat.

#Hashtags
#bahianfood #acaraje #brazilianrecipe #streetfood #vatapa #friedshrimp #culinarydelight #dendeoil

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