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 cumin
- 1 teaspoon of paprika
- 1 teaspoon of chili powder
- 1 ripe plantain, mashed
- 1/2 cup of vegetable oil
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. Place them in a food processor or blender with the chopped onion, minced garlic, salt, cumin, paprika, and chili powder. Blend until you have a smooth paste.
2. Transfer the paste to a large bowl and stir in the mashed plantain until well combined.
3. Heat the vegetable oil in a large skillet or deep fryer over medium-high heat.
4. Using a spoon or your hands, form the black-eyed pea mixture into small balls, about the size of a golf ball.
5. Carefully drop the balls into the hot oil and fry until golden brown, about 2-3 minutes per side.
6. Use a slotted spoon to remove the acarajé from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 12 acarajé
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 19g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of bean instead of black-eyed peas.
- Instead of a ripe plantain, you can use mashed sweet potato or yam.
Variations:
- Add chopped shrimp or crab meat to the filling for a seafood twist.
- Top the acarajé with diced tomatoes, onions, and cilantro for a fresh and colorful garnish.
Tips and tricks:
- Make sure the oil is hot enough before frying the acarajé to ensure they cook evenly and don't absorb too much oil.
- Use a slotted spoon to remove the acarajé from the oil to prevent them from breaking apart.
Storage instructions:
- Store leftover acarajé in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the acarajé in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the acarajé on a platter with a variety of toppings and sauces for guests to customize their own.
Garnishes:
- Diced tomatoes, onions, and cilantro
- Hot sauce or salsa
- Shredded cheese
Pairings:
- Serve with a cold beer or a refreshing caipirinha cocktail.
Suggested side dishes:
- Brazilian-style rice and beans
- Grilled vegetables
- Plantain chips
Troubleshooting advice:
- If the acarajé are falling apart in the oil, try adding a tablespoon of flour 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 becoming greasy and undercooked.
Food history:
- Acarajé is a popular street food in Brazil, particularly in the northeastern region of the country. It is believed to have originated from the African diaspora, brought over by enslaved Africans during the colonial period.
Flavor profiles:
- The acarajé has a crispy exterior and a soft, savory filling with a hint of sweetness from the plantain.
Serving suggestions:
- Serve the acarajé as a snack or appetizer at a party or gathering, or as a main course with a side of rice and beans.
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Region: Brazilian