Acarajé
Acarajé, from above
Non vegBahia

Acarajé

Black eyed pea fritters fried in palm oil, split and stuffed with prawn vatapá. Salvador's street icon.

90 minTime
22 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 90 minutes come after.
Fire ball2 chapters · 1 min read

Make it your way

Grandma's wayBahian acarajé with vatapá.
The original
529kcalsame
22 gproteinsame
8 gfibresame
90minutessame

Acarajé.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Lobia, dry (dried black eyed peas)1½ cups dry, soaked and peeled
Onion1½, split
Saltto taste
Red palm oilabsorbed, for frying
White bread3 slices, soaked
Thick coconut milk¾ cup
Prawns (shrimp)150 g, chopped
Peanuts3 tbsp
Cashews3 tbsp
Ginger2.5 cm
Tomato1, diced
Coriander leaves (cilantro)chopped
Green chilli2, for pepper sauce

Method

4 steps
  1. 1Rub soaked peas to remove skins, then grind with one onion to a thick, fluffy paste. Beat with salt.
  2. 2Blend bread, coconut milk, nuts and ginger. Cook with prawns and a little palm oil until thick to make vatapá.
  3. 3Fry spoonfuls of batter in palm oil until deep golden.
  4. 4Split and fill with vatapá, tomato, onion, coriander and chilli.
Serve it like this

Serve split open and stuffed on a paper napkin, with extra chilli sauce for the brave.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Acarajé: a bread or rice, a side, something to drink and something sweet.

With a main Moqueca baiana50 min
With a main Bobó de camarão60 min
On the side Farofa15 min
On the side Feijão tropeiro60 min
To drink Limonada suíça8 min
To drink Sweet lassi10 min
Something sweet Quindim70 min
Sign up to send it to your cook