Savory Brazilian Acarajé with Vatapá and Crab Filling

Name: Savory Brazilian Acarajé with Vatapá and Crab Filling
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Main Course
Ingredients: Dried black-eyed peas; Onion; Salt; Stale bread; Coconut milk; Palm oil; Shrimp broth; Garlic; Dried shrimp; Peanuts; Cashews; Cayenne pepper; Ginger; Fresh crab meat; Olive oil; Garlic; Onion; Parsley; Salt and pepper

A delightful street food from Bahia

Traditional deep-fried black-eyed pea dumplings stuffed with rich vatapá and crab filling.

3 h 45 min
8
Advanced

Ingredients

For the Acarajé Dough

Dried black-eyed peas

2 cups — soaked overnight

Onion

1 medium — finely chopped

Salt

1 tablespoon

For the Vatapá Filling

Stale bread

2 cups — cut into cubes

Coconut milk

1 cup

Palm oil

2 tablespoons

Shrimp broth

1 cup

Garlic

1 clove — minced

Dried shrimp

1½ cups — ground

Peanuts

½ cup — roasted and ground

Cashews

½ cup — roasted and ground

Cayenne pepper

1 teaspoon

Ginger

1 teaspoon — grated

For the Crab Filling

Fresh crab meat

1 lb

Olive oil

2 tablespoons

Garlic

1 clove — minced

Onion

1 small — chopped

Parsley

2 tablespoons — chopped

Salt and pepper

to taste

Preparation

Marinating the Black-Eyed Peas

Rinse the peas

Rinse the soaked black-eyed peas thoroughly.

Remove the skins

Rub them between your hands to remove the skins.

Do not rush removing the skins, as it affects the dough consistency.

Blend into paste

Drain and blend until smooth with the chopped onion and salt.

Use a food processor for a smoother black-eyed pea paste.

Preparing the Vatapá Filling

Soak bread

Soak the bread cubes in coconut milk until fully absorbed.

Sauté garlic

In a pan, heat palm oil and sauté garlic until fragrant.

Cook filling

Add shrimp broth, soaked bread, shrimp, peanuts, cashews, cayenne, and ginger. Cook until thick.

Cooking Process

Making Acarajé Dough

Shape the black-eyed pea paste into small balls.

Frying Acarajé

Deep-fry the balls in hot palm oil until golden brown.

Stuffing Acarajé

Cut acarajé open and fill with vatapá and crab filling.

Plating & Serving