Ingredients with Measurements:
- 2 cups of black-eyed peas
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of chili powder
- 1 cup of vegetable oil
- 1 cup of dried shrimp, soaked in water for 30 minutes
- 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. Rinse the black-eyed peas and soak them in water for at least 4 hours or overnight.
2. Drain the peas and place them in a food processor or blender with the onion, garlic, salt, cumin, paprika, and chili powder. Blend until smooth.
3. Heat the vegetable oil in a large skillet or deep fryer over medium-high heat.
4. Using a tablespoon, scoop the black-eyed pea mixture and form it into a ball. Make a hole in the center with your thumb.
5. Place the ball in the hot oil and fry until golden brown, about 3-4 minutes. Use a slotted spoon to remove the acarajé from the oil and drain on a paper towel.
6. In a separate skillet, sauté the soaked dried shrimp for 2-3 minutes until cooked through.
7. To assemble the acarajé, fill the hole in the center with the cooked shrimp and drizzle with lime juice. Sprinkle with chopped cilantro.
- Time:
Preparation time: 4 hours (for soaking the black-eyed peas)
- Cooking time: 20 minutes
5. Temperature:
- Medium-high heat for frying the acarajé
- Medium heat for sautéing the dried shrimp
Serving size:
- Makes approximately 20 acarajé
Nutritional information:
- Calories: 190
- Fat: 12g
- Carbohydrates: 16g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Dried shrimp can be substituted with cooked shrimp or crab meat.
Variations:
- Add diced tomatoes, bell peppers, and jalapeños to the shrimp filling for a spicy twist.
- Serve the acarajé with a side of hot sauce or salsa.
Tips and tricks:
- Make sure the oil is hot enough before frying the acarajé to prevent them from falling apart.
- Use a slotted spoon to remove the acarajé from the oil to prevent excess oil from sticking to them.
Storage instructions:
- Store leftover acarajé in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the acarajé in a 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the acarajé on a platter with a side of lime wedges and chopped cilantro.
Garnishes:
- Garnish the acarajé with additional chopped cilantro or parsley.
Pairings:
- Serve the acarajé with a cold beer or a refreshing caipirinha cocktail.
Suggested side dishes:
- Serve the acarajé with a side of rice and beans or a fresh green salad.
Troubleshooting advice:
- If the acarajé falls apart while frying, try adding a tablespoon of flour to the mixture to help bind it together.
Food safety advice:
- Make sure the black-eyed peas are fully cooked before blending them to prevent foodborne illness.
Food history:
- Acarajé is a popular street food in Brazil, particularly in the northeastern region of the country. It is traditionally made with black-eyed peas and filled with shrimp or other seafood.
Flavor profiles:
- The acarajé has a crispy exterior and a soft, savory interior. The shrimp filling adds a salty and slightly sweet flavor, while the lime juice and cilantro provide a fresh and zesty finish.
Serving suggestions:
- Serve the acarajé as an appetizer or snack at a party or gathering.
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Region: Brazilian