Brazilian
Acarajé
“Acarajé, deep-fried to golden perfection, envelops a spicy shrimp vatapá filling within a crispy black-eyed pea shell.”
Hard3 hours
Where it comes from
Acarajé is a street food staple in Salvador, Bahia, with origins in West African religious rituals and celebrations.
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On the Palate
What goes into it
Proteins
Vegetables
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Soak black-eyed peas overnight, then peel and grind into a smooth batter.
- 2
Mix in finely chopped onion and salt, then shape into small balls.
- 3
Heat palm oil in a deep pot until hot and fry the balls until golden and crispy.
- 4
Cut open each acarajé and fill with vatapá and a few small shrimp.
- 5
Serve immediately, allowing the spicy flavors to meld with the crispy exterior.
