Ingredients with Measurements:
- 2 cups of black-eyed peas, soaked overnight
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of salt
- 1 teaspoon of ground pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of baking powder
- 1 avocado, diced
- 1 lime, juiced
- 1 tablespoon of olive oil
- Vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large skillet or deep fryer
- Slotted spoon
Step-by-step instructions:
1. Drain and rinse the soaked black-eyed peas and transfer them to a food processor or blender. Add the chopped onion, minced garlic, salt, pepper, cumin, paprika, and baking powder. Process until you get a smooth and thick batter.
2. Heat the vegetable oil in a large skillet or deep fryer over medium-high heat.
3. Using a spoon or your hands, form small balls of the batter and flatten them slightly to form patties.
4. Fry the acarajé patties in the hot oil until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
5. In a small bowl, mix the diced avocado, lime juice, and olive oil to make a quick avocado salsa.
6. Serve the hot acarajé patties with the avocado salsa on top.
- Time:
Preparation time: 15 minutes (plus overnight soaking time)
- Cooking time: 10-15 minutes
5. Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 12-15 acarajé patties
Nutritional information:
- Calories: 150 per serving
- Fat: 8g
- Carbohydrates: 16g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- You can use canned black-eyed peas instead of soaking them overnight.
- You can use any other type of onion or garlic you have on hand.
- You can adjust the spices to your liking or use a pre-made spice blend.
Variations:
- You can stuff the acarajé patties with shrimp, crab, or other seafood.
- You can add chopped herbs like cilantro or parsley to the avocado salsa.
- You can serve the acarajé patties with a spicy tomato sauce or a creamy dip.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy and evenly cooked acarajé patties.
- You can keep the batter in the fridge for up to 2 days before frying.
- Serve the acarajé patties immediately after frying for the best texture.
Storage instructions:
- You can store any leftover acarajé patties in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the acarajé patties, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the acarajé patties on a platter with the avocado salsa on top and lime wedges on the side.
Garnishes:
- Fresh cilantro or parsley leaves
- Sliced jalapeños or other hot peppers
- Diced tomatoes or onions
Pairings:
- Serve the acarajé patties with a cold beer or a fruity cocktail.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Plantain chips
Troubleshooting advice:
- If the acarajé patties are too soft or fall apart while frying, add more flour or breadcrumbs to the batter to thicken it.
Food safety advice:
- Make sure to cook the acarajé patties thoroughly to avoid any risk of foodborne illness.
Food history:
- Acarajé is a popular street food in Brazil, especially in the northeastern region. It is traditionally made with black-eyed peas and served with spicy sauces or fillings.
Flavor profiles:
- The acarajé patties are crispy on the outside and soft on the inside, with a savory and slightly spicy flavor from the spices and onion. The avocado salsa adds a creamy and tangy element to the dish.
Serving suggestions:
- Serve the acarajé patties as an appetizer or a main dish with a side salad.
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Region: Brazilian