Como fazer acaraje

Soak black-eyed peas for 3 hours.

Wash and drain the black-eyed peas for 1 hour.

Process the black-eyed peas until slightly chunky, not overly smooth.

Add chopped onion and ginger to the black-eyed peas and mix.

Let the mixture rest before proceeding.

Prepare the vatapá filling by blending peanuts, shrimp, garlic, ginger, and onion with coconut milk, adding water as needed to blend.

Cook flour with water on low heat until it thickens, stirring constantly to avoid lumps.

Add the blended mixture to the thickened flour and stir in dendê oil and cilantro to finish the vatapá.

Prepare the caruru by chopping okra and cooking it with water and the same seasoning as the vatapá, stirring constantly until the okra seeds turn pink.

Add salt and dendê oil to the caruru and finish cooking.

Hydrate the salted shrimp in dendê oil for flavor and color.

Heat dendê oil in a pot for frying the acarajé.

Shape the black-eyed pea mixture and fry in hot dendê oil until golden brown and crispy.

Cut the fried acarajé in half and fill with vatapá, caruru, and salad, adding shrimp and hot pepper to serve.

Equipment Needed

Dietary

Allergens