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.