Brazilian Acarajé Fritters with Shrimp and Okra

A traditional Bahian street food bursting with flavor.

Enjoy the rich and vibrant flavors of Brazil with these crispy acarajé fritters filled with spicy shrimp and okra.

3 h 30 min
4
Advanced

Ingredients

For the Fritters

1 cup dried black-eyed peas

soaked overnight

1 small onion

finely chopped

Salt

to taste

For the Shrimp Filling

1 pound small shrimp

peeled and deveined

2 tablespoons dende oil (palm oil)

2 cloves garlic

minced

1 small onion

chopped

1 medium tomato

chopped

Salt

to taste

1 teaspoon ground cayenne pepper

For the Okra

1 cup fresh okra

sliced thinly

1 tablespoon dende oil (palm oil)

Salt

to taste

For the Vatapá Sauce

1 cup coconut milk

1/4 cup peanuts

ground

1/4 cup cashews

ground

2 slices white bread

soaked in 1/4 cup water

2 tablespoons dende oil (palm oil)

Salt

to taste

Preparation

Marinating the Shrimp

Combine shrimp and seasonings

Combine shrimp with dende oil, garlic, and salt.

Marinate

Let marinate in the refrigerator for at least 1 hour.

Sauté shrimp

Sauté onions and tomatoes in a pan until soft, then add marinated shrimp and cayenne pepper. Cook until shrimp are pink and cooked through.

Preparing the Fritters

Drain and peel peas

Drain soaked black-eyed peas and remove skins if necessary.

Blend batter

Blend black-eyed peas with onion and salt until a smooth batter forms.

Do not overmix the batter; it should be smooth but not runny.

Rest batter

Allow batter to rest for 30 minutes at room temperature.

Chill batter slightly for easier handling during frying.

Cooking Process

Fritter Frying

Heat oil in a deep fryer or large saucepan to 350°F (175°C). Drop spoonfuls of batter into the hot oil and fry until golden brown.

Timing: 10-12 minutes; Heat: Medium-high heat

Sautéing the Okra

In a separate pan, heat dende oil and sauté sliced okra with salt until tender.

Timing: 8-10 minutes; Heat: Medium heat

Vatapá Sauce Preparation

Blend coconut milk, ground peanuts, cashews, soaked bread, dende oil, and salt until smooth. Simmer gently for 10 minutes to thicken.

Plating & Serving

Brazilian Acarajé Fritters with Shrimp and Okra

FaUtensils

Plating and Serving

Place fritters on a serving platter, topped with sautéed shrimp and okra. Drizzle with vatapá sauce before serving.

Sauce Pairings

Vatapá Sauce

Rich with coconut and nuts

Lime wedges

For a fresh burst of flavor

Garnishes & Accompaniments

Chopped cilantroRed chili slices

Perfect Sides

Brazilian rice

Black beans