como fazer acarajé em casa de Recife nega belly

Start by washing the shrimp and cutting the tips of their tails for easier cooking.

Use black-eyed peas (feijão macassa) for the recipe, which should be the lighter variety.

In a blender, grind the black-eyed peas dry without adding any water.

After grinding, transfer the ground peas to a bowl and add water to soak for about 2 hours (or overnight for best results).

Use a sieve to remove the skins that float to the top while the peas soak.

Once the skins are removed, drain the peas and blend them again with half an onion and a little water to create a smooth mixture.

Add 2 cloves of garlic and a bit of salt to the mixture and blend until smooth, adding more onion water if necessary for blending.

The key to fluffy acarajé is to mix the batter by hand for about 10 minutes to incorporate air.

Cover the batter with a cloth and let it rest for at least 1 hour before frying.

Heat palm oil in a frying pan and fry the batter until golden brown, ensuring it doesn't soak up too much oil.

Equipment Needed

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