Acarajé is a Brazilian street food inspired by African akaras. Popular in Salvador and Olinda, they're airy and fluffy on the inside and a little crispy on the outside. It's an absolute must that you eat these while they're hot — that's when they're at their best.
Acaraje: Brazilian Black-Eyed Peas Fritters
- 1 cup black-eyed peas
- 1 small onion, coarsely chopped
- 2 cloves garlic, minced
- 1 teaspoon red chili powder, to taste
- 1 teaspoon ground cumin
- 1/4-1/2 cup breadcrumbs
- Salt, to taste
- Soak the black-eyed peas overnight. In the morning, peel off the skin.
- Once all (or most) of the beans are peeled, soak them again for 30 minutes with the coarsely chopped onion.
- Drain the beans and onions and put them in a blender or food processor. Add the chopped garlic, chili powder, ground cumin, and salt. Process until the mixture is very smooth. Remove into a mixing bowl and add enough bread crumbs to form a batter that holds shape when formed into a ball.
- Heat oil for deep-frying and fry the balls until golden brown on all sides. Remove onto a paper towel-lined plate and serve hot.
- Black Eye / Pigeon Pea