Best 2 Acaraje Recipes

**Acarajé: A Taste of Brazil's Afro-Brazilian Heritage**

Acarajé is a traditional fritter from Brazil, particularly associated with the Afro-Brazilian culture and cuisine. Made from a batter of black-eyed peas or cowpeas, onions, and spices, these deep-fried balls are a staple street food in the northeastern region of the country, especially in the state of Bahia. With their crispy exterior and soft, fluffy interior, acarajés are typically served split in half and filled with a spicy pepper sauce, dried shrimp, and other savory fillings. This article presents a collection of recipes that explore the diverse variations and flavors of acarajé, ranging from classic to contemporary interpretations. From traditional Bahian acarajé to innovative fusion recipes, these recipes showcase the versatility and culinary significance of this iconic Brazilian dish. Whether you're a seasoned cook or a curious foodie, this article offers a comprehensive guide to creating delicious and authentic acarajé at home.

Let's cook with our recipes!

ACARAJE BLACK-EYED PEA FRITTERS WITH SHRIMP FILLING

Acaraje black-eyed pea fritters with shrimp filling image

Create crispy fried patties using spiced pulses, then fill with prawns, chilli, coriander and tomato, Brazilian-style

Provided by Jennifer Joyce

Categories Starter

Time 40m

Yield Makes 16

Number Of Ingredients 19

Ingredients

2 x 400g tins black-eyed peas
1 garlic clove
1 green chilli , deseeded
1 small red onion , diced
2 tbsp plain flour
1 tsp salt
1 tsp mild chilli powder
1 tsp baking powder
palm oil and/or vegetable oil , for frying
1 small red onion , thinly sliced
1 tbsp chopped ginger
2 garlic cloves
1 red chilli , deseeded and roughly chopped
150g pack small raw prawn
1 tbsp palm or vegetable oil
2 plum tomatoes , deseeded and diced
1 tbsp chopped coriander
juice 1 lime
hot pepper sauce , to serve

Steps:

Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat.
Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls.
Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.

Nutrition Facts : Calories 98 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

ACARAJE

Acaraje image

These are fried bean and shrimp patties, served as a snack, appetizer, or light main course. I got the recipe from Daisy Cooks!, a cooking show by Daisy Fuentes. May substitute Parsley for the Cilantro if desired. If you like your food spicy, add another jalapeno.

Provided by cathyfood

Categories Lunch/Snacks

Time 40m

Yield 16 patties, 8-12 serving(s)

Number Of Ingredients 8

Ingredients

2 (16 ounce) cans white beans
1 lb fresh raw shrimp
1/4 cup chopped cilantro
1 minced jalapeno pepper
1 cup finely chopped onion
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Drain and rinse canned white beans. Reserve 1 cup whole beans, mash remaining beans in large mixing bowl.
Clean shrimp, chop in pieces from 1/4" to 1/2" in size; add to bowl.
Add cilantro, jalapeno, onion, cumin and salt & pepper. Mix thoroughly.
Fold in reserved whole beans.
Form into 2" patties. Fry in skillet, in hot vegetable oil, until brown on both sides.
Serve with a pineapple salsa, or a drizzle of lime juice or sherry vinegar.

Nutrition Facts : Calories 179.4, Fat 1, SaturatedFat 0.2, Cholesterol 71.6, Sodium 474.3, Carbohydrate 26.7, Fiber 5.9, Sugar 1.3, Protein 16.3

Tips:

To make the perfect acarajé batter, use a combination of black-eyed peas and peeled shrimp. This will give the acarajé a delicious flavor and texture.
Soak the black-eyed peas overnight before cooking them. This will help to soften them and make them easier to digest.
When cooking the black-eyed peas, add a bay leaf and some garlic cloves to the water. This will help to flavor the peas.
Once the black-eyed peas are cooked, drain them and mash them until they are smooth. You can use a food processor or a potato masher to do this.
Add the peeled shrimp to the mashed black-eyed peas and mix well.
Season the mixture with salt, pepper, and any other desired spices.
Form the mixture into small balls and fry them in hot oil until they are golden brown and crispy.
Serve the acarajé hot with your favorite dipping sauce.

Conclusion:

Acarajé is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. It is a popular street food in Brazil and is often served with a dipping sauce made from tomatoes, onions, and peppers. Acarajé is also a popular dish in religious ceremonies and festivals. If you are looking for a unique and flavorful dish to try, acarajé is a great option.