Ingredients with Measurements:
- 2 cups of black-eyed peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1 tablespoon of palm oil
- Vegetable oil (for frying)
- Dried shrimp
- Hot pepper sauce
- Lime wedges
Special equipment needed:
- Food processor or blender
- Deep-fryer or deep pot
Step-by-step instructions:
1. Soak the black-eyed peas in water overnight.
2. Drain the peas and remove the skins by rubbing them between your hands.
3. In a food processor or blender, blend the peas with the onion, garlic, salt, baking powder, and palm oil until smooth.
4. Heat the vegetable oil in a deep-fryer or deep pot until hot.
5. Using a spoon, drop the batter into the hot oil, forming small balls.
6. Fry the balls until golden brown, about 3-4 minutes.
7. Remove the balls from the oil and drain on paper towels.
8. Cut a small hole in the center of each ball and fill with dried shrimp and hot pepper sauce.
9. Serve with lime wedges.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 20 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes about 20 acarajé
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 15g
- Protein: 5g
Substitutions for ingredients:
- Palm oil can be substituted with vegetable oil or coconut oil.
- Dried shrimp can be substituted with cooked shrimp or crab meat.
Variations:
- Acarajé can be served with different fillings, such as vatapá (a creamy shrimp and peanut sauce), caruru (a spicy okra stew), or salad.
Tips and tricks:
- Make sure to remove the skins from the black-eyed peas to achieve a smooth batter.
- Use a spoon to drop the batter into the hot oil to avoid burning yourself.
- Serve the acarajé immediately after filling to prevent the balls from getting soggy.
Storage instructions:
- Acarajé is best served fresh and should not be stored for more than a few hours.
Reheating instructions:
- Acarajé can be reheated in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the acarajé on a platter with lime wedges and hot pepper sauce on the side.
Garnishes:
- Dried shrimp and hot pepper sauce can be used as garnishes.
Pairings:
- Acarajé pairs well with cold beer or caipirinha (a Brazilian cocktail made with cachaça, lime, and sugar).
Suggested side dishes:
- Acarajé can be served as a snack or appetizer and does not require a side dish.
Troubleshooting advice:
- If the acarajé balls are too oily, try increasing the temperature of the oil.
- If the batter is too thick, add a little water to thin it out.
Food safety advice:
- Make sure to cook the acarajé balls thoroughly to avoid foodborne illness.
Food history:
- Acarajé is a traditional street food from Bahia, Brazil, and is commonly sold by street vendors.
Flavor profiles:
- Acarajé has a crispy exterior and a soft, savory interior. The filling of dried shrimp and hot pepper sauce adds a spicy and salty flavor.
Serving suggestions:
- Acarajé is typically served as a snack or appetizer, but can also be served as a main dish with side dishes such as rice and beans.
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Region: Brazilian