Acarajé

🔥 Prep

• Rinse the 500 g black-eyed peas and soak them in water for at least 8 hours, then drain.
• Peel the skins off the soaked peas if desired (optional).
• Chop both onions (2 pcs) finely; reserve half for the batter and half for mixing.
• Rinse the 100 g dried shrimp under cold water, pat dry, and set aside.
• Measure out 500 ml palm oil and have it ready for heating.
• Measure out 1 tsp salt.

🔥 Cook

• 1. Drain the soaked 500 g black-eyed peas and transfer to a blender; add half of the chopped onion and a few tablespoons of water; blend until a thick, slightly coarse batter forms.
• 2. Transfer the batter to a large bowl; stir in the remaining chopped onion, the 100 g dried shrimp, and the 1 tsp salt; mix thoroughly until evenly combined.
• 3. Heat the 500 ml palm oil in a deep, heavy‑bottomed pot to 180°C (medium‑high heat).
• 4. With wet hands, shape the batter into balls about 5 cm in diameter; gently lower each ball into the hot oil.
• 5. Fry the acarajé for 3‑4 minutes, turning occasionally, until they are deep golden brown and crisp on the outside.
• 6. Using a slotted spoon, remove the fried balls and let them drain on paper towels; serve immediately.

🔥 Serve

• Split each acarajé open and fill with vatapá (a creamy shrimp and coconut sauce) or caruru (okra stew) for a traditional Bahian style.
• Serve with lime wedges and a drizzle of hot pepper sauce (molho de pimenta) for extra zest.
• Accompany with white rice, farofa (toasted cassava flour), and a simple green salad dressed with vinaigrette.