The Shrimp bean ball Acarajé is one of the most emblematic dishes of Bahian cuisine, symbolizing the rich cultural and gastronomic tradition of Bahia. This fried dumpling, made with black-eyed peas, onion and salt, and stuffed with vatapá, caruru, dried shrimp and peppers, is a true explosion of flavors. Originating from African influences, acarajé carries in its recipe a unique historical and cultural heritage, being a festive, celebratory and traditional dish in the Brazilian Northeast.
Much more than a simple snack, acarajé is a true masterpiece of popular Brazilian cuisine, usually served by street vendors on the streets of Salvador, but can also be prepared at home for a special lunch or for those who want to experience the flavors of Bahia in the comfort of their own home.
We will teach you how to do it Shrimp bean ball at home, respecting its roots and maintaining the authentic flavor of this delicious dish.
Ingredients:
For the Acarajé dumpling:
- 500g black-eyed peas
- 1 small onion
- Salt to taste
- Water (enough to process the dough)
- Oil for frying (palm oil is the most traditional)
For the filling:
- Vatapa:
- 1/2 cup roasted, skinless peanuts
- 1/2 cup roasted cashews
- 1/2 cup crushed dried shrimp (or 1/2 cup fresh shrimp)
- 1 cup coconut milk
- 2 tablespoons of palm oil
- 1/2 chopped onion
- 2 chopped garlic cloves
- 1 chopped green pepper
- 2 ripe tomatoes, chopped
- 1 teaspoon grated ginger (optional)
- Salt and pepper to taste.
- Caruru:
- 1/2 kg of okra
- 1/4 cup palm oil
- 1/2 chopped onion
- 2 chopped garlic cloves
- 1 chopped bell pepper
- 2 chopped tomatoes
- 1 teaspoon black pepper
- Salt to taste
- 1/2 cup crushed dried or fresh shrimp
- Dried or fresh shrimp (to fill the acarajé)
- Pepper (optional, to taste)
Directions:
1. Preparing the Acarajé Dough:
- Start by cooking the black-eyed peas. Place the beans in a saucepan, cover with water, and boil for about 30 minutes, until the beans are well cooked but not falling apart.
- After cooking, remove the skin from the beans by rubbing them between your hands or using a dish towel. This process may take a while, but it is essential for the texture of the acarajé.
- Place the shelled beans in a food processor or use a mortar and pestle to mash them until they form a smooth paste. You can add a little water to make the process easier.
- Add the chopped onion and salt to the dough and continue processing until everything is well mixed.
- Shape the dough into small balls (the size should be similar to a golf ball or a little smaller).
- Heat the palm oil in a deep pan, enough to cover the acarajé balls.
- Fry the dumplings by carefully placing them in the hot oil. Don't overcrowd the pan so that the dumplings fry evenly. Let them fry for about 4 to 5 minutes, until they are golden brown and crispy on the outside and soft on the inside.
- Remove the dumplings from the pan and set aside on a plate lined with paper towels to remove excess oil.
2. Preparing the Vatapá:
- In a pan, sauté the onion, garlic and pepper in palm oil until golden.
- Add the chopped tomato, ginger (if using) and cook for a few minutes until the tomato begins to break down.
- Add the peanuts, cashews and crushed shrimp (if using dried shrimp). Cook for a few more minutes, stirring well.
- Add the coconut milk and cook for another 10 minutes, until the vatapá is creamy. Adjust the salt and pepper to taste.
- Blend the mixture in a blender or food processor until you get a smoother, creamier consistency, but if you prefer a more rustic vatapá, you can leave it coarser.
3. Preparing the Caruru:
- Wash the okra well and cut off the ends. In a pan, heat the palm oil and sauté the onion and garlic until soft.
- Add the bell pepper and tomatoes, and sauté for a few more minutes.
- Add the chopped okra and cook until very soft.
- Add the dried or fresh shrimp and cook for a few more minutes.
- Season with salt and black pepper and stir well until the caruru is well cooked and has a viscous texture, characteristic of this dish.
4. Assembling the Acarajé:
- After frying the acarajé dumplings, make a cut on the side of each dumpling to make room for the filling.
- Fill with vatapá, caruru and finally add dried or fresh shrimp. If you prefer, add a little pepper to give the dish a spicy touch.
- Serve immediately, accompanied by a chili pepper or hot sauce for those who like a spicier flavor.
Extra Tips:
- Palm oil: The use of palm oil is essential to give acarajé its characteristic flavor. Do not substitute it with other oils, as this will alter the original flavor of the dish.
- Shrimp: If you prefer, you can opt for fresh shrimp or even replace it with another type of protein, but dried shrimp is the traditional choice.
- Frying the Dumplings: Be careful with the temperature of the oil! Oil that is too hot can burn the outside of the acarajé and leave it raw inside. The oil should be at a medium-high temperature.
How to serve:
The Shrimp bean ball It is traditionally served as a snack or street food, but can also be served as a starter for lunch or dinner. Accompanied by a good chili pepper and perhaps a cold beer, acarajé becomes the star of any meal.
