Acarajé: The Irresistible Brazilian Delight

Ingredients

• 2 cups (400g) dried black-eyed peas 2 cups (400g) dried black-eyed peas
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground dried shrimp 1 teaspoon ground dried shrimp
• 1 teaspoon ground dried chili pepper 1 teaspoon ground dried chili pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) cooked shrimp, peeled and chopped 1 cup (200g) cooked shrimp, peeled and chopped
• 1 tomato, diced 1 tomato, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon palm oil (optional) 1 tablespoon palm oil (optional)
• 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

1. 1.
   Soak the black-eyed peas in water overnight. Drain and rinse.
2. 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.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   Shape the dough into small balls and place them on a baking sheet lined with parchment paper.
5. 5.
   Bake for 20-25 minutes until the balls are golden brown and crispy.
6. 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.
7. 7.
   Cut a slit in each baked ball and fill it with the shrimp and vegetable mixture.
8. 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.