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1
Soak and peel the peas
15 minutes active + overnight soak
Room temperature, about 20°C (68°F)
Cover the black-eyed peas (300 g) with cold water and soak overnight, at least 8 hours. Drain, then rub the peas between your hands under running water, letting the loose skins float away, until the peas are pale and clean. Pick out any peas that still have skins or dark spots.
A handful at a time under a running tap is faster than trying to peel the whole bowl at once.
Done when: Peas pale, clean and skin-free.
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2
Grind and beat the batter
10 minutes
Room temperature, about 20°C (68°F)
Put the peeled peas in a food processor with the onion (100 g), ginger (10 g) and salt (4 g) and grind to a thick, smooth paste, stopping to scrape the sides. Turn the paste into a bowl and beat it hard with a wooden spoon for 5 minutes until it turns pale, light and fluffy — it should hold a soft peak.
If the batter will not whip, add a spoonful of water at a time — too dry and the fritters turn out dense.
Done when: Batter pale, fluffy and holding a soft peak.
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3
Make the vatapá
15 minutes
Low heat 120°C (250°F)
Heat the dendê oil (15 ml) in a small pan and fry the garlic (6 g) and ginger (5 g) for 1 minute. Add the torn bread (40 g) and coconut milk (120 ml) and cook over low heat, stirring, for 5 minutes until the bread dissolves. Stir in the ground peanuts (40 g) and cook for 5 more minutes until the mixture is thick, smooth and glossy like a paste. Season lightly and keep warm.
Keep the heat low — coconut milk splits and turns oily if it boils hard.
Done when: Thick, smooth, glossy paste that holds its shape on a spoon.
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4
Make the tomato salad
5 minutes
Room temperature, about 20°C (68°F)
Toss the diced tomato (120 g) and onion (60 g) with the lime juice (15 ml), the chopped malagueta chilli (5 g) and the coriander (10 g). Season lightly and leave the salad to sit for 5 minutes so the flavours mix.
Make the salad last so the tomato stays firm — salt draws the juice out if it sits too long.
Done when: Salad bright, juicy and lightly seasoned.
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5
Fry the fritters
15 minutes
Deep-fry 175°C (350°F)
Heat the dendê oil (200 ml) in a deep, heavy pan to 175°C (350°F). Wet two spoons, shape the batter into ovals about the size of an egg, and slide them gently into the oil, 3 or 4 at a time. Fry for 3 to 4 minutes a side until deep golden brown and crisp, turning once. Lift out with a slotted spoon and drain on paper. You should get 8 fritters.
Do not crowd the pan — the oil temperature drops and the fritters soak up oil instead of crisping.
Done when: Deep golden brown and crisp outside, cooked through inside, oil at 175°C (350°F).
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6
Fill and serve
5 minutes
Room temperature, about 20°C (68°F)
Split each fritter open lengthways, leaving one side hinged, and fill with a spoonful of warm vatapá, a few dried shrimp (80 g in total) and a spoonful of tomato salad. Serve at once, with extra chilli sauce on the side for anyone who wants it quente.
Split the fritters with a knife, not your fingers — the inside is steaming hot.
Done when: Fritters split and filled while hot, fillings generous, salad fresh.
auto_awesome Finishing Touches & Plating
Serve the acaraje at once, split open and filled while the fritters are still hot and crisp — cold fritters go soft and heavy. Let everyone choose their own heat: the malagueta chilli sauce is served on the side, and in Bahia a fritter with chilli is called quente, one without it frio.
Brazil
1h 5m
