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Recipe
Acarajé: The Irresistible Brazilian Delight
Savor the Flavors of Brazil with Acarajé: A Culinary Journey to the Land of Samba
4.7 out of 5
Indulge in the vibrant flavors of Brazilian cuisine with Acarajé. This traditional dish hails from the northeastern region of Brazil and is a beloved street food. Acarajé is a deep-fried ball made from black-eyed pea dough, filled with a flavorful shrimp and vegetable mixture, and served with a spicy sauce.
Metadata
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low calorie, Pescatarian
Allergens
Shellfish
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High protein
Ingredients
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2 cups (400g) dried black-eyed peas 2 cups (400g) dried black-eyed peas
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon ground dried shrimp 1 teaspoon ground dried shrimp
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1 teaspoon ground dried chili pepper 1 teaspoon ground dried chili pepper
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1 teaspoon salt 1 teaspoon salt
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1 cup (240ml) water 1 cup (240ml) water
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1 cup (200g) cooked shrimp, peeled and chopped 1 cup (200g) cooked shrimp, peeled and chopped
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1 tomato, diced 1 tomato, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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1 tablespoon olive oil 1 tablespoon olive oil
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1 tablespoon palm oil (optional) 1 tablespoon palm oil (optional)
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Spicy sauce, to serve Spicy sauce, to serve
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 45g, 5g
- Protein: 18g
- Fiber: 10g
- Salt: 1.5g
Preparation
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1.Soak the black-eyed peas in water overnight. Drain and rinse.
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2.In a food processor, blend the black-eyed peas, onion, garlic, dried shrimp, dried chili pepper, coriander, salt, and water until you have a smooth dough-like consistency.
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3.Preheat the oven to 200°C (400°F).
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4.Shape the dough into small balls and place them on a baking sheet lined with parchment paper.
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5.Bake for 20-25 minutes until the balls are golden brown and crispy.
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6.In a pan, heat olive oil and palm oil (if using) over medium heat. Sauté the tomato, green bell pepper, and cooked shrimp for 5 minutes.
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7.Cut a slit in each baked ball and fill it with the shrimp and vegetable mixture.
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8.Serve Acarajé hot with spicy sauce.
Treat your ingredients with care...
- Black-eyed peas — Soaking the peas overnight helps in softening them and reducing the cooking time.
- Dried shrimp — If you cannot find ground dried shrimp, you can grind whole dried shrimp in a spice grinder or substitute with shrimp paste.
- Palm oil — Palm oil adds an authentic flavor to Acarajé, but it can be omitted if unavailable.
Tips & Tricks
- To achieve a crispier texture, you can brush the Acarajé balls with a little oil before baking.
- Experiment with different fillings such as crab, fish, or vegetarian options like black beans and vegetables.
- Adjust the spiciness of the sauce according to your preference by adding more or less chili pepper.
Serving advice
Serve Acarajé as a main course or as a delightful appetizer at your next gathering. Accompany it with a side of fresh salad or traditional Brazilian farofa (toasted cassava flour mixture).
Presentation advice
Arrange the Acarajé balls on a platter, showcasing their golden brown color. Drizzle the spicy sauce over the top and garnish with fresh cilantro leaves for a vibrant and appetizing presentation.
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