Acarajé
Lanches e salgados • Brasil
Sobre Acarajé
A black-eyed-pea fritter deep-fried in dendê palm oil, split and stuffed with vatapá, caruru, dried shrimp and pepper. Sold by Baianas in Salvador — sacred to Candomblé.
How to Make Acarajé (Traditional & Healthy Version)
Acarajé is a beloved snack from Brazil’s vibrant Northeast, especially Bahia, where it is cherished for its deep African roots and rich flavors. Traditionally, Acarajé is made from black-eyed peas, formed into balls, and deep-fried in dendê (palm oil), then filled with spicy shrimp and flavorful vatapá. Its crisp exterior and hearty filling make it a favorite street food, often enjoyed during festivals and lively gatherings. The taste of Acarajé is a harmonious blend of savory and spicy, with the delicate crunch of the pea fritter complementing the creamy, piquant filling. This healthy adaptation reduces oil and incorporates fresh ingredients, making it suitable for calorie-conscious eaters without sacrificing authenticity. For those interested in exploring Brazil’s culinary heritage, Acarajé offers a unique opportunity to savor Afro-Brazilian flavors in a snack that is both satisfying and nutritious. It’s a great choice for anyone looking to add a touch of Brazilian culture to their meals.
Ingredients(for 1 medium acarajé with filling)
- 1 cup Black-eyed peas (feijão-fradinho)
- 1/2 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 100g Shrimp (small, peeled)
- 2 tbsp Dendê oil (red palm oil) (for shallow frying)
- 1/2 tsp Salt
- 1/4 tsp Ground pepper (Malagueta if available)
- 2 tbsp Cilantro (chopped)
- 1 tsp Lemon juice (fresh) - optional
- 2 tbsp Cassava flour (farinha de mandioca for vatapá)
Instructions
- 1
Soak black-eyed peas in water for 4 hours, then rub to remove skins and rinse thoroughly.
5 minutes
Removing skins helps achieve a smoother texture.
- 2
Blend peas with onion and garlic until you have a thick, smooth paste.
5 minutes
Use a food processor for best results.
- 3
Season paste with salt and ground pepper; form into small balls or patties.
2 minutes
Wet your hands to prevent sticking.
- 4
Heat dendê oil in a skillet. Shallow fry acarajé balls until golden and crisp on both sides.
8 minutes
Do not overcrowd the pan to ensure even frying.
Why This Dish is Healthy
This healthy version of Acarajé uses shallow frying instead of deep frying, reducing overall fat and calories. The reliance on legumes and seafood ensures lean protein, while cassava flour and fresh vegetables enhance fiber and micronutrient content. By avoiding processed ingredients and controlling oil amounts, this recipe supports weight management and heart health without compromising on authentic Brazilian flavor.
Acarajé is a protein-rich snack thanks to the black-eyed peas and shrimp, providing essential amino acids, fiber, and minerals like iron and magnesium. The use of dendê oil, in moderation, supplies healthy fats and vitamins A and E. Cassava flour is gluten-free and offers complex carbohydrates, while fresh herbs add antioxidants. With balanced macros—7g protein, 28g carbs, and 16g fat per serving—this dish fits well into a health-conscious diet.
Pro Tips
- 💡Tip 1: Use fresh dendê oil for authentic flavor and vibrant color.
- 💡Tip 2: Thoroughly remove skins from black-eyed peas for the best texture.
- 💡Tip 3: Serve with extra chopped cilantro and hot sauce for added zest.
Storage & Serving
Store acarajé components separately in airtight containers in the fridge for up to 2 days. Reheat fritters in an oven or air fryer for crispiness. Assemble filling just before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 290.0 kcal |
| Protein | 7.0 g |
| Carbohydrates | 28.0 g |
| Total Fat | 16.0 g |
| Fiber | 6.0 g |
