Receta de acarajé, directa desde Brasil - Aquí la Tierra | RTVE Cocina

Soak black-eyed peas overnight in water.

Drain and rinse the black-eyed peas, then blend with onion and garlic until smooth.

Add salt to the black-eyed pea mixture and mix well.

Heat palm oil in a deep pan over medium heat until hot.

Scoop portions of the black-eyed pea mixture and carefully drop into the hot oil.

Fry the fritters until golden brown, about 3-4 minutes per side.

Remove the fritters and drain on paper towels.

In a separate pan, heat dendê oil over medium heat.

Sauté shrimp and dried shrimp until cooked through, about 2-3 minutes.

Add chopped pepper, cabbage, tomato, and coriander to the shrimp mixture.

Cook until vegetables are tender, about 5 minutes.

Assemble the acarajé by splitting the fritters and filling them with the shrimp mixture.

Garnish with lime juice and pimento.

Serve warm with slices of banana and coconut on the side.

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