Ingredients with Measurements:
- 2 cups of black-eyed peas, soaked overnight
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 cup of vegetable oil
- 1 cup of cashews, soaked overnight
- 1/4 cup of nutritional yeast
- 1/4 cup of water
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
- Deep-fryer or a large pot for frying
Step-by-step instructions:
1. Drain and rinse the soaked black-eyed peas and transfer them to a food processor.
2. Add the chopped onion, minced garlic, grated ginger, salt, black pepper, cumin, and paprika to the food processor.
3. Pulse the mixture until it becomes a smooth paste.
4. Heat the vegetable oil in a deep-fryer or a large pot over medium-high heat.
5. Using a spoon, scoop the black-eyed pea mixture and shape it into a ball.
6. Carefully drop the ball into the hot oil and fry until golden brown, about 3-4 minutes.
7. Remove the acarajé from the oil and place it on a paper towel to drain excess oil.
8. To make the cashew cheese, drain and rinse the soaked cashews and transfer them to a food processor.
9. Add the nutritional yeast, water, lemon juice, salt, and pepper to the food processor.
10. Pulse the mixture until it becomes a smooth and creamy cheese-like consistency.
11. Serve the acarajé with a dollop of cashew cheese on top.
- Time:
Preparation time: 15 minutes + overnight soaking
- Cooking time: 3-4 minutes per acarajé
5. Temperature:
- Heat the vegetable oil to 350°F (180°C) for frying the acarajé.
Serving size:
- This recipe makes about 12 acarajé, serving size depends on personal preference.
Nutritional information:
- Each acarajé with cashew cheese contains approximately 250 calories, 14g of fat, 23g of carbohydrates, and 8g of protein.
Substitutions for ingredients:
- You can use any type of nut for the cashew cheese, such as almonds or macadamia nuts.
- If you don't have nutritional yeast, you can use grated parmesan cheese instead.
Variations:
- You can add chopped cilantro or parsley to the black-eyed pea mixture for extra flavor.
- You can also add diced tomatoes, onions, and jalapeños to the cashew cheese for a spicy kick.
Tips and tricks:
- Make sure to soak the black-eyed peas and cashews overnight to ensure a smooth texture.
- Use a spoon to shape the black-eyed pea mixture into a ball to make it easier to drop into the hot oil.
- Serve the acarajé immediately after frying for the best texture.
Storage instructions:
- Store any leftover acarajé and cashew cheese separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the acarajé, place them in a preheated oven at 350°F (180°C) for 5-10 minutes until heated through.
Presentation ideas:
- Serve the acarajé on a platter with a dollop of cashew cheese on top and garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
- Diced tomatoes, onions, and jalapeños
Pairings:
- Serve the acarajé with a side of rice and beans for a complete meal.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Plantains
Troubleshooting advice:
- If the black-eyed pea mixture is too dry, add a tablespoon of water at a time until it becomes a smooth paste.
- If the cashew cheese is too thick, add more water to thin it out.
Food safety advice:
- Make sure to cook the acarajé until golden brown to ensure that it's cooked through.
- Always wash your hands and utensils before and after handling raw ingredients.
Food history:
- Acarajé is a popular street food in Brazil, particularly in the Bahia region. It's made with black-eyed peas and typically served with shrimp, hot sauce, and vegetables.
Flavor profiles:
- The acarajé is savory and slightly spicy, while the cashew cheese is creamy and slightly tangy.
Serving suggestions:
- Serve the acarajé and cashew cheese as an appetizer or as a main course.
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Region: Brazilian