Molecular Gastronomy Acarajé

Ingredients

In this molecular gastronomy adaptation, the traditional Acarajé fritters are transformed into spherical shapes using spherification techniques. The fritters are then deep-fried to achieve a crispy exterior while maintaining a creamy interior. Additionally, the traditional salsa is reimagined as a molecular sauce, enhancing the overall sensory experience. We alse have the original recipe for Acarajé, so you can check it out.

• 200g (7 oz) black-eyed peas 200g (7 oz) black-eyed peas
• 500ml (2 cups) water 500ml (2 cups) water
• 5g (1 tsp) salt 5g (1 tsp) salt
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tsp ground chili pepper 1 tsp ground chili pepper
• 1 tsp ground coriander 1 tsp ground coriander
• 1 tsp ground cumin 1 tsp ground cumin
• Vegetable oil, for frying Vegetable oil, for frying
• For the molecular salsa: For the molecular salsa:
• 200ml (3/4 cup) tropical fruit juice (such as passion fruit or mango) 200ml (3/4 cup) tropical fruit juice (such as passion fruit or mango)
• 2g (1/2 tsp) agar-agar 2g (1/2 tsp) agar-agar
• 50ml (1/4 cup) water 50ml (1/4 cup) water
• 1 lime, juiced 1 lime, juiced
• Salt to taste Salt to taste
• For garnish: For garnish:
• Microgreens Microgreens

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Soak the black-eyed peas in water overnight. Drain and rinse.
2. 2.
   In a blender, combine the soaked black-eyed peas, water, salt, onion, garlic, chili pepper, coriander, and cumin. Blend until smooth.
3. 3.
   Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and forms a dough-like consistency.
4. 4.
   Remove from heat and let the mixture cool slightly. Shape the mixture into small spheres using a spoon or a spherical mold.
5. 5.
   Heat vegetable oil in a deep fryer or a deep saucepan to 180°C (350°F). Fry the spheres until golden brown and crispy. Remove and drain on paper towels.
6. 6.
   For the molecular salsa, combine the tropical fruit juice, agar-agar, and water in a saucepan. Bring to a boil, stirring constantly, until the agar-agar is fully dissolved.
7. 7.
   Remove from heat and let the mixture cool slightly. Stir in the lime juice and season with salt to taste.
8. 8.
   To serve, arrange the fried fritter spheres on a plate. Drizzle the molecular salsa over the spheres and garnish with microgreens.

Treat your ingredients with care...

• Black-eyed peas — Ensure that the peas are soaked overnight to soften them before blending.
• Agar-agar — Follow the instructions on the packaging for the correct usage and measurements.

Tips & Tricks

• For a burst of freshness, add finely chopped herbs like cilantro or mint to the fritter mixture before shaping.
• Experiment with different tropical fruit juices for the molecular salsa to create unique flavor combinations.
• Serve the Molecular Gastronomy Acarajé as an appetizer at a dinner party to impress your guests with its innovative presentation.
• If you don't have a spherical mold, you can use a melon baller or simply shape the fritters by hand.
• To achieve a perfectly crispy exterior, make sure the oil is at the correct temperature before frying.

Serving advice

Serve the Molecular Gastronomy Acarajé as a visually stunning appetizer or as part of a tasting menu. Encourage your guests to savor each bite, experiencing the explosion of flavors and textures.

Presentation advice

Arrange the spherical fritters on a white plate, creating an artistic composition. Drizzle the vibrant molecular salsa in an elegant pattern around the fritters. Garnish with microgreens for a pop of color and freshness.