Ingredients
- 300 g black-eyed peas, peeled and soaked
- 1 medium onion
- 1 teaspoon salt
- Plenty of palm oil (dendê oil) for frying
- 150 g dried shrimp
- 2 tablespoons palm oil for the filling
- 1 ripe tomato
- 1 small red bell pepper
- 1 teaspoon fresh ginger
Step-by-step
Using a different robot? Switch it here:
- Drain the soaked, peeled beans. Put them in the mixing bowl with the chopped onion and salt: blend 30 sec/speed 7 into a thick, airy batter.
- Transfer the batter to a bowl and beat vigorously with a spatula for 2 minutes to work in air (this makes it fluffier).
- Wash the mixing bowl. For the vatapá filling, put the dried shrimp, tomato, bell pepper, half the onion and ginger: blend 15 sec/speed 6.
- Add 2 tablespoons palm oil and sauté 8 min/120°C/speed 1.
- Heat plenty of palm oil in a deep pan. Using two spoons, shape quenelles of batter and fry until golden on both sides.
- Split each acarajé in half and fill with the shrimp paste.
Tips
- Palm oil is essential for Bahia's authentic flavor.
- Beat the batter well — the more air, the fluffier the acarajé turns out.
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