Acarajé: Crispy Black-Eyed Pea Fritters
The secret to an authentic acarajé is the aeration of the peas. You are looking for a texture that sits somewhere between a souffle and a firm bean patty.
The beans need time and labor.
Peeled black-eyed peas are non-negotiable; if you cannot buy them pre-peeled, you must rub the skins off by hand after soaking. Do not skip the whipping step, as that air is what prevents the fritter from becoming a dense brick.
- food processor
- deep-sided heavy pot
- slotted spoon
- hand mixer or wooden spoon
- thermometer
What goes in.
- 2 cupspeeled dried black-eyed peas
- 1 largeyellow onion, finely grated
- 1 tbspsea salt
- 2 cupsdendê oil (red palm oil)
- 1 cupneutral oil for thinning
- 1 lbdried shrimp, rehydrated and cleaned
- 2 cupsvatapá (thick bread-shrimp paste)
Aerating the Paste
After grinding the soaked beans and onion into a smooth paste, you must beat the mixture vigorously. You are done when the paste increases in volume by half and looks pale, shiny, and holds a stiff peak.
The method.
Soak the peas
Cover the peeled peas in plenty of water for at least 4 hours. Drain them well.
Process
Pulse the peas and grated onion in a food processor until it forms a fine, uniform paste. Add a splash of water only if the motor stalls.
Whip
Transfer to a bowl and beat with a hand mixer on high for 5 to 8 minutes. The paste should become lighter in color and fluffy.
Heat the oil
Heat the dendê oil and neutral oil in your pot to 350°F (175°C). The dendê has a distinct aroma that will fill the kitchen.
Fry
Dip two spoons in cold water. Scoop a portion of dough and use the second spoon to shape it into an oval, then slide it into the hot oil. Fry for 3-4 minutes per side until the exterior is deep orange and crispy.
Assemble
Split the hot fritter open, spoon in a generous portion of vatapá, and top with shrimp and salsa.
Other turns to take.
Acarajé de Orixá
A smaller, plain version made without the heavy stuffings, often used for ritual offerings.
When it doesn't go to plan.
Keep a bowl of water nearby to dip your spoons; it prevents the sticky dough from clinging to the metal.
Do not crowd the pot. If the oil temperature drops too far, the fritters will absorb the fat and become greasy.
If you cannot find dendê oil, you can use regular oil for frying, but you will miss the distinct earthy flavor that defines the dish.
The ones that keep coming up.
Can I use canned black-eyed peas?
No. The moisture content is too high and the texture is already compromised. You must use dried, peeled peas.
How do I know if the oil is hot enough?
Use a thermometer. If the oil is too cold, the fritter will sink and disintegrate; if it is too hot, the outside will burn before the inside is cooked.