Ingredients with Measurements:
- 1 cup of black-eyed peas
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 cup of water
- 1/2 cup of vegetable oil
- 1/2 cup of shredded cheddar cheese
- 1/2 cup of cooked bacon, chopped
Special equipment needed:
- Food processor or blender
- Deep-fryer or heavy-bottomed pot
- Slotted spoon
Step-by-step instructions:
1. Soak the black-eyed peas in water overnight.
2. Drain the peas and place them in a food processor or blender. Add the chopped onion, minced garlic, salt, and baking powder. Pulse until the mixture becomes a smooth paste.
3. Gradually add the water to the mixture, pulsing until it becomes a thick batter.
4. Heat the vegetable oil in a deep-fryer or heavy-bottomed pot over medium-high heat.
5. Using a tablespoon, scoop the batter and form it into a ball. Use your thumb to make a hole in the center of the ball.
6. Carefully drop the ball into the hot oil and fry until golden brown, about 3-4 minutes. Use a slotted spoon to remove the acarajé from the oil and place it on a paper towel to drain excess oil.
7. Repeat the process with the remaining batter.
8. Once all the acarajé is fried, stuff each one with shredded cheddar cheese and chopped bacon.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Vegetable oil should be heated to 350°F.
Serving size:
This recipe makes about 12 acarajé.
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 450mg
Total carbohydrates: 14g
Dietary fiber: 3g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Black-eyed peas can be substituted with chickpeas or navy beans.
- Cheddar cheese can be substituted with any other type of cheese.
- Bacon can be substituted with ham or sausage.
Variations:
- Instead of stuffing the acarajé with cheese and bacon, you can stuff it with shrimp, crab, or chicken.
- You can add spices such as cumin, paprika, or chili powder to the batter for extra flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the acarajé to ensure a crispy exterior.
- Use a slotted spoon to remove the acarajé from the oil to prevent it from breaking apart.
- Serve the acarajé immediately after stuffing it with cheese and bacon to ensure the cheese is melted and gooey.
Storage instructions:
Store leftover acarajé in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the acarajé, place it in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the acarajé on a platter with a side of hot sauce or salsa.
Garnishes:
Garnish the acarajé with chopped parsley or cilantro.
Pairings:
Pair the acarajé with a cold beer or a caipirinha cocktail.
Suggested side dishes:
Serve the acarajé with a side of rice and beans or a green salad.
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the acarajé is breaking apart while frying, try making the balls smaller or adding a little more baking powder to the batter.
Food safety advice:
Make sure the oil is hot enough before frying the acarajé to prevent the growth of bacteria.
Food history:
Acarajé is a popular street food in Brazil, particularly in the state of Bahia. It is traditionally made with black-eyed peas and stuffed with shrimp, but this recipe puts a twist on the classic by adding cheese and bacon.
Flavor profiles:
The acarajé has a crispy exterior and a soft, savory interior. The cheese and bacon add a salty, smoky flavor to the dish.
Serving suggestions:
Serve the acarajé as an appetizer or a main dish.
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Region: Brazilian