acaraje
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Acarajé is a traditional Brazilian dish originating from the state of Bahia. It is a deep-fried ball made from black-eyed peas, which is split and stuffed with vatapá, tomato salad, and shrimp. The dish was brought to Brazil by West African slaves and is particularly associated with the Afro-Brazilian religion Candomblé. Acarajé is often sold by women known as "Baianas de Acarajé", who wear traditional white clothing and headscarves.
Recipe
Ingredients:
2 cups of black-eyed peas
1 large onion
Salt to taste
1 liter of palm oil for frying
Shrimp for stuffing
Cayenne pepper to taste
Instructions:
Soak the black-eyed peas in a large bowl of water overnight.
Drain the peas and rub them together in your hands to remove the skins. Continue to rinse and rub until most of the skins are removed.
Place the skinned peas in a blender or food processor, add the chopped onion and salt, and blend until smooth.
Heat the palm oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Using wet hands, shape the pea mixture into balls or patties and fry them in the hot oil until golden brown, about 5 minutes.
Remove the acarajés with a slotted spoon and drain on paper towels.
Cut a slit in each acarajé and stuff with the prepared shrimp and cayenne pepper. Serve immediately.