How to Make Authentic Brazilian Acarajé with Spicy Vatapá Sauce

Simple Summary

Acarajé are crispy, flavorful black-eyed pea fritters from Brazil, served with a rich and spicy vatapá sauce. This unique street food combines African and Brazilian culinary traditions for an unforgettable taste experience.

Recipe Details

• Prep Time: 45 minutes (plus overnight soaking)
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes (plus soaking time)
• Servings: 6
• Difficulty: Intermediate

Ingredients

For the Acarajé:

• 2 cups dried black-eyed peas, soaked overnight
• 1 medium onion, roughly chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/4 tsp ground white pepper
• 1/2 cup dendê oil (red palm oil) for frying

For the Vatapá:

• 1/2 cup dried shrimp, soaked in hot water for 30 minutes
• 1/2 cup unsalted peanuts
• 1/2 cup cashews
• 1 slice of day-old bread, crusts removed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 scotch bonnet pepper, seeded and minced (adjust to taste)
• 1/4 cup dendê oil
• 1 cup coconut milk
• Salt to taste

Instructions

1. Drain the soaked black-eyed peas and remove their skins by rubbing them between your hands. Rinse until the water runs clear.

2. In a food processor, blend the skinned peas, onion, garlic, salt, and white pepper until smooth. The batter should be thick but slightly fluffy. Refrigerate for 30 minutes.

3. For the vatapá, drain the soaked dried shrimp and pulse in a food processor until finely chopped.

4. Toast the peanuts and cashews in a dry pan until golden. Grind them in a food processor until fine.

5. Soak the bread in water, then squeeze out excess moisture.

6. In a blender, combine the chopped shrimp, ground nuts, soaked bread, onion, garlic, ginger, and scotch bonnet pepper. Blend until smooth.

7. Heat dendê oil in a large skillet over medium heat. Add the blended mixture and cook, stirring constantly, for about 5 minutes.

8. Pour in the coconut milk and continue cooking, stirring frequently, until the sauce thickens (about 10-15 minutes). Season with salt to taste. Set aside and keep warm.

9. For the acarajé, heat dendê oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

10. Using two large spoons, shape the black-eyed pea batter into oval fritters.

11. Carefully drop the fritters into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.

12. Remove with a slotted spoon and drain on paper towels.

13. To serve, split the acarajé and fill with a generous spoonful of vatapá sauce.

Chef's Notes

• If dendê oil is unavailable, you can substitute with a mixture of vegetable oil and a small amount of paprika for color.
• For a milder vatapá, reduce or omit the scotch bonnet pepper.
• The acarajé batter can be made a day in advance and refrigerated.
• To make the process easier, you can use canned black-eyed peas, but the texture may be slightly different.

Nutritional Info

Per serving (2 fritters with sauce): Approximately 450 calories, 15g protein, 30g fat (mostly healthy fats from nuts and dendê oil), 35g carbohydrates. Rich in fiber, vitamins A and E, and minerals like iron and potassium.

Serving Suggestions

Serve acarajé as a hearty appetizer or main course. Pair with a crisp green salad or sliced tomatoes for freshness. For drinks, try a caipirinha or a cold Brazilian beer. These fritters are perfect for parties or as a unique weekend dinner. Garnish with fresh cilantro and a lime wedge for an authentic touch.