Brazilian Acarajé with Vatapá and Shrimp

Name: Brazilian Acarajé with Vatapá and Shrimp
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 500g black-eyed peas; 2 small onions; Salt; Palm oil; 200g cashew nuts; 200g stale bread; 2 cloves garlic; 2 medium onions; 2 tbsp ginger; 400ml coconut milk; 2 tbsp palm oil; Salt and pepper; 500g fresh shrimp; 2 cloves garlic; 1 tbsp lime juice; Salt and pepper; Fresh parsley; Hot pepper sauce; Lime wedges

Traditional Brazilian Street Food Delight

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 succulent shrimp.

3 h 30 min
6
Advanced

Ingredients

For the Acarajé

500g black-eyed peas

soaked overnight, skins removed

2 small onions

finely chopped

Salt

to taste

Palm oil

for frying

For the Vatapá

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

For the Shrimp

500g fresh shrimp

peeled and deveined

2 cloves garlic

minced

1 tbsp lime juice

Salt and pepper

to taste

For the Garnish & Accompaniments

Fresh parsley

chopped

Hot pepper sauce

Lime wedges

Preparation

Preparing the Acarajé

Blend the Batter

Blend the soaked black-eyed peas with onions and salt to form a smooth paste.

Whisk for Fluffiness

Whisk the mixture with a wooden spoon to aerate it; this takes about 20-30 minutes for a light texture.

Beat until very fluffy for the lightest texture.

Fry the Fritters

Heat palm oil in a deep pan, scoop small balls of the mixture, and fry until golden brown.

Ensure the oil temperature remains consistent to avoid greasy fritters.

Making the Vatapá

Blend Cashews and Bread

Blend the soaked cashews and bread mixture until smooth.

Sauté Aromatics

In a pan, sauté garlic, onions, and ginger in palm oil until fragrant.

Cook Vatapá

Add the blended mixture, coconut milk, salt, and pepper, cooking until thickened.

Cooking Process

Frying the Acarajé

Fry in hot palm oil until crisp and golden on all sides.

Simmering the Vatapá

Cook over medium heat, stirring continuously to prevent sticking.

Sautéing the Shrimp

Quickly sauté in a hot pan with garlic until pink and just cooked through.

Marinate shrimp in lime juice for extra flavor.

Plating & Serving