Brazilian Acarajé with Vatapá and Shrimp
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
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.
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