Wednesday, March 26, 2014

Acarajé- Black-Eyed Pea Fritters- Brazilian Food Recipes

 

Served warm and crispy, these delicious appetizers are popular all over Brazil. Acarajé is a dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in the Nigerian and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia and Pernambuco, especially in the cities of Salvador, Recife and Olinda, often as street food, and is also found in most parts of Nigeria, Ghana, Togo, and Benin.

It is served split in half and then stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. The most common way of eating acarajé is splitting it in half, pouring vatapá and/or caruru, a salad made out of green and red tomatoes, fried shrimps and homemade hot pepper sauce. A vegetarian version is typically served with hot peppers and green tomatoes.

black-eyed-pea-fritters-brazilian-food-recipe-acaraje-vendor

Today in Bahia, Brazil, most street vendors who serve acarajé are women, easily recognizable by their all-white cotton dresses and headscarves and caps. The image of these women, often simply called baianas, frequently appears in artwork from the region of Bahia. Acarajé, however, is typically available outside of the state of Bahia as well, including the streets of its neighbor state Sergipe, and the markets of Rio de Janeiro.


acarajé- black-eyed-pea-fritters-brazilian-food-recipe


Preparation time: 15 minutes
Cooking time: 20 to 30 minutes total
Makes about 20 acarajé


INGREDIENTS:

16 oz. canned black-eyed peas

1 large onion, chopped salt and pepper to taste

1/2 tsp. cayenne pepper (optional)

dende or vegetable oil for frying

malagueta pepper sauce or other hot sauce (optional)


PROCEDURE:

1) Place peas in a fine mesh strainer and rinse well with cold water.

2) Place peas, onion, salt, pepper, and cayenne in a food processor or blender and process until smooth.

3) Pour 2 to 3 inches of oil into a deep skillet or stockpot. Heat to 350°F, or until a drop of water flicked into the pan jumps out.

4) Scoop up about 1 tbsp. of the pea mixture and use your hands to shape it into a small, oval patty. Set aside on a plate. Once you’ve made 4 or 5 patties, use a slotted spoon to carefully place them, one by one, into the oil. Fry for about 5 minutes, turning once to brown evenly on both sides. Carefully remove from oil and drain on paper towels. Repeat until pea mixture is gone. 

5) Serve warm with malagueta pepper sauce, if desired.


Get more Brazilian recipes at... Brazilian Food Recipes

No comments:

Post a Comment

Featured Article

8 Best Healthy Foods to Eat Everyday to Lose Weight and for Perfect Skin

If you want to lose weight , feel great, have a perfect or flawless skin and improve your health in many ways, then these are the eight hea...

Disclosure | Disclaimer |Comments Policy |Terms of Use | Privacy Policy| Blog Sitemap

 

 

The information contained herein is provided as a public service with the understanding that this site makes no warranties, either expressed or implied, concerning the accuracy, completeness, reliability, or suitability of the information. Nor does warrant that the use of this information is free of any claims of copyright infringement. This site do not endorse any commercial providers or their products.

 

Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.

 

Culinary Physics Blog is your comprehensive source of Australian cuisine recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine recipes, English cuisine recipes, French cuisine recipes, German cuisine recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West African cuisine recipes.

 

2011- 2016 All Rights Reserved. Culinary Physics Blog

http://culinaryphysics.blogspot.com