Feast TV: Brazilian-Style Acarajé with Vatapá (Bean Fritters Stuffed with Shrimp Paste)

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor profile with less saturated fat.

dried shrimp

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a protein alternative, while canned fish is often less expensive.

black-eyed peas

🥗Healthier: lentils

💰Cheaper: chickpeas

Lentils are lower in calories and chickpeas are more accessible.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Kale is nutrient-dense, while lettuce is a cost-effective substitute.

Soak 2 cups of black-eyed peas for a few hours.

Pulse the soaked peas in a food processor to break them up and remove the skins.

Add 1/2 chopped onion and 2 garlic cloves to the food processor with a good amount of salt.

Process until it forms a thick paste and stir it for aeration.

Heat neutral oil in a pan and drop spoonfuls of the bean mixture to fry until golden brown.

Prepare the shrimp filling by mixing dried shrimp, ginger, fried peanuts, cashews, dried chilies, garlic, chopped onion, cilantro, parsley, and tomatoes in a food processor to make a paste.

Heat coconut oil in a pan and fry the shrimp paste mixture, adding in a cup of stale bread mashed with a can of coconut milk to bind it together.

Season with salt and add cilantro and parsley before turning off the heat.

Split open the fritters and stuff them with the shrimp salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens