Acarajé – Brazilian Black-Eyed Pea Fritters

Ingredients:

For the fritters:

• 2 cups (400g) dried black-eyed peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 2 cups (500ml) dendê oil (palm oil) for frying

For the filling (Vatapá):

• 1 cup (250ml) coconut milk
• ½ cup (60g) unsalted peanuts, ground
• ½ cup (60g) cashew nuts, ground
• 1 slice of white bread, soaked in coconut milk
• 1 tablespoon dendê oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 200g dried shrimp, ground
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 tablespoon fresh cilantro, chopped

Instructions:

Prepare the fritters:

1. Soak the beans: Soak the black-eyed peas in water for at least 12 hours. Rub them between your hands to remove the skins, then drain and rinse.
2. Blend the batter: In a food processor, blend the black-eyed peas, onion, garlic, salt, pepper, and paprika until a smooth paste forms.
3. Fry the fritters: Heat the dendê oil in a deep pan. Scoop spoonfuls of the batter and fry until golden brown and crispy. Drain on paper towels.

Prepare the Vatapá filling:

1. Cook the base: In a pan, heat the dendê oil and sauté the onion and garlic until soft.
2. Add the ingredients: Stir in the dried shrimp, peanuts, cashews, soaked bread, and coconut milk. Cook over low heat until thick and creamy. Season with salt, pepper, and cayenne.
3. Finish and set aside: Stir in the chopped cilantro and remove from heat.

Assemble the acarajé:

1. Slice open each fritter and fill it with vatapá.
2. Optional toppings: Add whole dried shrimp, fresh tomato salad, or extra cilantro for garnish.

Serve and enjoy!

Acarajé is best enjoyed warm, served with a spicy hot sauce or fresh vinaigrette.