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Acarajé, Brazil’s iconic black-eyed pea fritter, is more than just street food, it’s a symbol of Afro-Brazilian culture and culinary tradition.
Crispy on the outside, tender on the inside, and bursting with bold flavours, Acarajé is typically filled with vatapá (a rich shrimp paste) and caruru (okra stew), creating a mouth-watering combination.
Served fresh and hot, it’s a dish that draws people together, whether on the bustling streets of Salvador or at festive gatherings.
What Is Acarajé?
Acarajé is a deep fried fritter made from black-eyed peas, traditionally sold by Baianas, women dressed in the flowing white attire of Afro-Brazilian tradition. The dish is a mainstay of Bahia, a north eastern state in Brazil, and is closely tied to Candomblé, an Afro-Brazilian religion.
The batter for Acarajé is made by blending peeled black-eyed peas with onions, salt, and ground shrimp, then frying it in palm oil, which gives the fritters their characteristic golden colour and subtle richness.
Acarajé is often served split open and stuffed with various fillings like vatapá, a creamy mixture of shrimp, coconut milk, peanuts, and palm oil. Some versions also include caruru, a spiced okra stew, or fresh shrimp, providing layers of flavour and texture.
The combination of crispy fritter, savoury shrimp paste, and the rich creaminess of vatapá makes for an unforgettable taste experience. It’s food that’s vibrant and satisfying, reflecting the cultural melting pot of Bahia.
Ingredients and Taste
The foundation of Acarajé lies in its key ingredient, black-eyed peas. These beans are soaked, peeled, and blended with onions and salt, forming a thick batter. Palm oil, also known as dendê oil, is essential for frying, giving Acarajé its deep orange hue and distinctive flavour.
This rich, slightly smoky oil is a staple of Afro-Brazilian cuisine, bringing an unmistakable depth to the fritters.
Once fried, Acarajé is often filled with vatapá, a savoury, spiced shrimp paste that’s thickened with bread or flour and flavoured with coconut milk, peanuts, and palm oil. The filling adds a creamy, indulgent contrast to the crispy exterior.
Optional fillings like caruru, with its earthy okra and spices, or a scattering of fresh shrimp, bring even more flavour to the dish. The combination of crispy, soft, spicy, and creamy elements makes Acarajé an incredibly layered and flavourful dish, with each bite offering a new dimension of taste.
A Taste of History
Acarajé has roots that trace back to West Africa, where a similar dish called akara is still enjoyed. Enslaved Africans brought the recipe to Brazil during the colonial period, where it evolved into the beloved street food it is today, particularly in Bahia.
The dish is closely tied to Candomblé, where it is often prepared as an offering to the orixás (deities). In this context, Acarajé represents more than just food, it carries spiritual significance, connecting those who make and eat it to their ancestors and the African diaspora.
The sale of Acarajé by Baianas in the streets of Salvador is a tradition that has been preserved for generations. These women, dressed in white lace and long skirts, have become an enduring symbol of Afro-Brazilian identity.
Today, Acarajé remains a popular street food in Brazil, but it is also a reminder of the resilience and richness of Afro-Brazilian culture. The dish continues to bring people together, offering not only sustenance but a connection to a shared heritage.
Acarajé (Brazilian Black-Eyed Pea Fritters) Recipe
Serves: 4 people
Ingredients:
- 1 1/2 cups dried black-eyed peas
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon ground dried shrimp (optional for authentic flavour)
- Salt, to taste
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup palm oil (dendê oil), for frying
- 1/2 cup vegetable oil, for frying (to mix with palm oil)
For Serving (optional):
- Vatapá (Brazilian shrimp paste)
- Hot sauce or chili oil
- Fresh lime wedges
Directions
To begin, soak the black-eyed peas in water for at least 6 hours or overnight. After soaking, drain the peas and rub them between your hands to remove the skins. Discard the skins, which will float to the surface. Rinse the peas thoroughly. This ensures a smooth and soft batter.
In a food processor, pulse the soaked black-eyed peas along with the chopped onion, garlic, and ground dried shrimp (if using). Process until the mixture forms a smooth, thick paste. You may need to scrape down the sides of the food processor to ensure an even consistency.
Transfer the black-eyed pea paste to a large bowl. Season with salt and cayenne pepper, mixing well to incorporate the spices. Taste the batter and adjust the seasoning according to your preference. If the mixture is too thick, add a tablespoon of water to loosen it slightly.
In a deep frying pan, heat the palm oil and vegetable oil over medium heat until it reaches 350°F (175°C). Using palm oil is essential to achieving the signature flavour and colour of acarajé, but blending it with vegetable oil ensures the fritters cook evenly without burning.
Using two spoons, shape the black-eyed pea batter into oval shaped fritters, about the size of a large egg. Carefully lower the fritters into the hot oil, being careful not to overcrowd the pan. Fry the fritters in batches for about 4-5 minutes on each side, until they turn golden brown and crispy.
Once fried, transfer the acarajé to a plate lined with paper towels to drain any excess oil. This step ensures the fritters remain crispy while removing unnecessary grease.
While frying the remaining batches of acarajé, keep the cooked fritters warm in a low oven (around 200°F / 95°C). This helps maintain their crisp texture until ready to serve.
To serve, slice each acarajé in half lengthwise and fill with vatapá or your choice of filling, such as hot sauce or shrimp paste. Alternatively, serve them as they are, alongside fresh lime wedges and chili oil for dipping. Acarajé is traditionally enjoyed as street food, full of rich, savoury flavors that capture the essence of Bahian cuisine.
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