Savory Brazilian Acarajé with Vatapá and Crab Filling
Traditional deep-fried black-eyed pea dumplings stuffed with rich vatapá and crab filling.
Preparation
Get these tasks done before you start cooking.
Marinating the Black-Eyed Peas
- 1
Rinse the peas
Rinse the soaked black-eyed peas thoroughly.
- 2
Remove the skins
Rub them between your hands to remove the skins.
Tip: Do not rush removing the skins, as it affects the dough consistency.
- 3
Blend into paste
Drain and blend until smooth with the chopped onion and salt.
Tip: Use a food processor for a smoother black-eyed pea paste.
Preparing the Vatapá Filling
- 1
Soak bread
Soak the bread cubes in coconut milk until fully absorbed.
- 2
Sauté garlic
In a pan, heat palm oil and sauté garlic until fragrant.
- 3
Cook filling
Add shrimp broth, soaked bread, shrimp, peanuts, cashews, cayenne, and ginger. Cook until thick.
How to Make Savory Brazilian Acarajé with Vatapá and Crab Filling
Total time: 5 h · Yields 8 servings
- 1
Making Acarajé Dough
Shape the black-eyed pea paste into small balls.
- 2
Frying Acarajé
Deep-fry the balls in hot palm oil until golden brown.
- 3
Stuffing Acarajé
Cut acarajé open and fill with vatapá and crab filling.
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