Acarajé

Ingredients

• Acarajé

  • 500 g raw black-eyed peas (feijão-fradinho)
  • 1 medium onion, cut into chunks (150 g)
  • 1 teaspoon salt (5 g)
  • 2 cups dendê oil (400 ml)

• Sauce

  • 3 malagueta peppers, finely chopped
  • ½ cup dried shrimp, shelled
  • 1 cup dendê oil (200 ml)
  • 2 medium onions, chopped (300 g)
  • ½ teaspoon salt (2.5 g)

Modo de preparo

1. Make the acarajé: the day before, in a bowl, place the beans, cover with water, and soak for at least 14 hours, changing the water about 3–4 times.
2. The next day, drain the beans and rub the grains between your palms to remove the skins.
3. In a blender, add the beans and onion, and blend well until you achieve a homogeneous batter. Transfer it to a bowl and season with salt.
4. In a small pan, heat the dendê oil over medium heat and, using 2 serving spoons, shape the acarajé.
5. Fry them in batches until golden (about 3 minutes per side). Drain on paper towels and set aside.
6. Prepare the sauce: in the blender, place the pepper and half of the dried shrimp, and blend until smooth. Set aside.
7. In a small pan, heat the dendê oil over high heat and sauté the onion for about 3 minutes, or until softened. Add the shrimp mixture, the remaining whole dried shrimp, and season with salt. Stir, remove from heat, and let it cool.
8. Slice each acarajé lengthwise and serve stuffed with the sauce.