Acarajé

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Acarajé is a Brazilian street food from Bahia. Made from ground black-eyed peas, these fritters are stuffed with various fillings, most commonly shrimp. Travelling back to Brazil, even through recipes, is always on my mind.

The smell of the dende oil frying these fritters filled the evening air in Rio de Janiero as we wandered around the night markets.

There are a few ingredients that are unusual, but worth seeking out to make as authentic version of the dish as possible.

These are best served warm, as an appetizer or as an excellent accompaniment for drinks.

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Acarajé

Acarajé

Servings: 6-8 fritters

Ingredients

For the fritters

• 1 large can black-eyed peas

• 60g dried shrimp

• 1 large onion, finely diced

• 2 cloves garlic, finely diced

• 1 tsp salt

• 1/4 - 1/2 cup manioc flour

• Dende oil for deep frying

For the shrimp filling

• 300g raw, peeled shrimp

• 1 red onion, finely diced

• 2 cloves garlic, finely diced

• 1 long red chili, finely diced

• 1 tsp brown sugar

• 1 tbs cachaça

• Juice of one lime

• 1/4 cup chopped cilantro

• 1 tbs vegetable oil

• Salt and pepper to taste

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Instructions

To make the fritters

1. Fry the onions in the oil until translucent.

2. Add the garlic and fry for a couple of minutes

3. Add the black-eyed peas to a food processor and blend until smooth.

4. Chop the dried shrimp and add to the food processor, along with the onion mixture and blend again until smooth.

5. Add the manioc flour a tablespoon at a time until you get a stiff batter that can be rolled into golf-ball sized portions.

6. Heat enough dende oil in a pan to deep fry the fritters.

7. When the oil reaches 350°F, place fritters in to fry, taking care not to overcrowd the pan. The fritters should take 5-7 minutes to fry until golden brown.

To make the shrimp filling

1. Sauté the onion in oil until translucent.

2. Add the garlic and chili to the onions and fry for 2 minutes.

3. Add the shrimp to the mix and cook until the shrimp turn pink.

4. Add the brown sugar, cachaça and lime juice and stir to combine.

5. Add the chopped cilantro and combine.

To serve

1. Split the fritters in half and stuff with the shrimp mixture.

2. Serve warm.

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