Ingredients with Measurements:
- 2 cups of black-eyed peas
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon of salt
- 1 teaspoon of ground pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 cup of vegetable oil
- 1 can of coconut milk
- 2 tablespoons of palm oil
- 1 tablespoon of lime juice
- 1 tablespoon of chopped cilantro
Special equipment needed:
- Food processor or blender
- Large skillet or deep fryer
- Slotted spoon
Step-by-step instructions:
1. Soak the black-eyed peas in water overnight.
2. Drain and rinse the black-eyed peas and put them in a food processor or blender.
3. Add the chopped onion, minced garlic, salt, ground pepper, ground cumin, and paprika to the food processor or blender.
4. Blend until the mixture is smooth.
5. Heat the vegetable oil in a large skillet or deep fryer over medium-high heat.
6. Using a tablespoon, scoop the black-eyed pea mixture and form it into a ball.
7. Carefully drop the ball into the hot oil and fry until golden brown, about 3-4 minutes.
8. Remove the acarajé from the oil with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
9. In a small saucepan, heat the coconut milk and palm oil over low heat until it simmers.
10. Add the lime juice and chopped cilantro to the coconut milk mixture and stir well.
11. Serve the acarajé with the coconut milk sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying the acarajé
- Low heat for simmering the coconut milk sauce
Serving size:
- Makes 12-15 acarajé
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 5g
Substitutions for ingredients:
- Can substitute black-eyed peas with chickpeas or fava beans
- Can substitute palm oil with vegetable oil or olive oil
Variations:
- Add shrimp or crab meat to the coconut milk sauce for a seafood twist
- Top the acarajé with diced tomatoes, onions, and hot sauce for added flavor
Tips and tricks:
- Make sure the oil is hot enough before frying the acarajé to ensure a crispy exterior.
- Use a cookie scoop to make uniform-sized balls of the black-eyed pea mixture.
- If the mixture is too wet, add breadcrumbs to help bind it together.
Storage instructions:
- Store leftover acarajé in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the acarajé in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the acarajé on a platter with the coconut milk sauce on the side.
- Garnish with chopped cilantro or parsley for added color.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Serve with a side of rice and beans or a green salad.
Troubleshooting advice:
- If the acarajé is falling apart in the oil, add more flour or breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the acarajé from absorbing too much oil.
Food history:
- Acarajé is a popular street food in Brazil, particularly in the state of Bahia. It is believed to have originated from the African cuisine brought over by the slaves.
Flavor profiles:
- The acarajé has a crispy exterior and a soft, savory interior. The coconut milk sauce adds a creamy, slightly sweet flavor with a hint of lime and cilantro.
Serving suggestions:
- Serve the acarajé as an appetizer or a snack.
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Region: Brazilian