Main Course · Snack · Lunch · Dinner · Latin American ·

Brazilian Acarajé with Vatapá and Shrimp

Name: Brazilian Acarajé with Vatapá and Shrimp
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 500g black-eyed peas, soaked overnight, skins removed; 2 small onions, finely chopped; Salt, to taste; Palm oil, for frying; 200g cashew nuts, soaked and drained; 200g stale bread, soaked in coconut milk; 2 cloves garlic, minced; 2 medium onions, chopped; 2 tbsp ginger, grated; 400ml coconut milk; 2 tbsp palm oil; Salt and pepper, to taste; 500g fresh shrimp, peeled and deveined; 2 cloves garlic, minced; 1 tbsp lime juice; Salt and pepper, to taste; Fresh parsley, chopped; Hot pepper sauce; Lime wedges

Acarajé is a beloved Brazilian street food, originating from the Afro-Brazilian culture of Bahia. This dish features deep-fried black-eyed pea fritters stuffed with a rich and creamy vatapá and succul

4.8(949 reviews)

·By Ethan Brooks·July 1, 2025

Brazilian Acarajé with Vatapá and Shrimp — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Acarajé

For the Vatapá

For the Shrimp

For the Garnish & Accompaniments

Nutrition

Per serving

Calories: 789 kcal
Protein: 36.4 g
Carbs: 65.3 g
Fat: 46.1 g
Fiber: 9.3 g

Whole recipe

Total

Calories: 4735 kcal
Protein: 218.2 g
Carbs: 392 g
Fat: 276.4 g
Fiber: 55.7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g black-eyed peas soaked overnight, skins removed	680	44	124	2	32
2 small onions finely chopped	88	2	22	0	4
Salt to taste	0	0	0	0	0
Palm oil for frying	900	0	0	100	0
200g cashew nuts soaked and drained	1100	35	95	81	8
200g stale bread soaked in coconut milk	534	16	102	6	4
2 cloves garlic minced	9	0.5	2	0	0.2
2 medium onions chopped	88	2	22	0	4
2 tbsp ginger grated	35	0.8	8	0.2	1.5
400ml coconut milk	552	5	14	54	0
2 tbsp palm oil	240	0	0	27	0
Salt and pepper to taste	0	0	0	0	0
500g fresh shrimp peeled and deveined	480	112	0	6	0
2 cloves garlic minced	9	0.5	2	0	0.2
1 tbsp lime juice	4	0	1	0	0.1
Salt and pepper to taste	0	0	0	0	0
Fresh parsley chopped	4	0.3	1	0.1	0.5
Hot pepper sauce	5	0.1	1	0.1	0
Lime wedges	5	0	1	0	0.2

These are estimates and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Acarajé

1
Blend the Batter
Blend the soaked black-eyed peas with onions and salt to form a smooth paste.
2
Whisk for Fluffiness
Whisk the mixture with a wooden spoon to aerate it; this takes about 20-30 minutes for a light texture.
Tip: Beat until very fluffy for the lightest texture.
3
Fry the Fritters
Heat palm oil in a deep pan, scoop small balls of the mixture, and fry until golden brown.
Tip: Ensure the oil temperature remains consistent to avoid greasy fritters.

Making the Vatapá

1
Blend Cashews and Bread
Blend the soaked cashews and bread mixture until smooth.
2
Sauté Aromatics
In a pan, sauté garlic, onions, and ginger in palm oil until fragrant.
3
Cook Vatapá
Add the blended mixture, coconut milk, salt, and pepper, cooking until thickened.

How to Make Brazilian Acarajé with Vatapá and Shrimp

Total time: 4 h 40 min · Yields 6 servings

1
Frying the Acarajé
Fry in hot palm oil until crisp and golden on all sides.
2
Simmering the Vatapá
Cook over medium heat, stirring continuously to prevent sticking.
3
Sautéing the Shrimp
Quickly sauté in a hot pan with garlic until pink and just cooked through.