Acarajé, do Jeitão da Baiana - Comida Di Buteco 2016

Choose black-eyed peas for the acarajé.

Soak the black-eyed peas in water and then blend them until you have a thick batter.

Add 100 grams of dried shrimp to the batter.

Prepare the vatapá by mixing 100 grams of cashew nuts and peanuts, along with ginger, in a blender with coconut milk.

Soak 3 pieces of bread in milk and blend until you have a homogeneous mixture.

Combine the blended mixture with the vatapá and set it aside to cook.

Use a wooden spoon to stir the vatapá in the pot.

Once the acarajé batter is ready, scoop it with a tablespoon and fry it in palm oil until golden and crispy.

Serve the acarajé with the vatapá and a vinaigrette.

Equipment Needed

Dietary

Allergens