Ingredients with Measurements:
- 2 cups of black-eyed peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of salt
- 1 tablespoon of baking powder
- 1 tablespoon of palm oil
- 1 cup of vegetable oil
- 2 cups of tomato sauce
- 1 tablespoon of sugar
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- Salt and pepper to taste
Special Equipment Needed:
- Food processor or blender
- Large frying pan
Step-by-Step Instructions:
1. Soak the black-eyed peas in water overnight.
2. Drain the peas and blend them in a food processor or blender until they form a smooth paste.
3. Add the chopped onion, minced garlic, salt, baking powder, and palm oil to the paste. Mix well.
4. Heat the vegetable oil in a large frying pan over medium-high heat.
5. Using a spoon, drop the paste into the hot oil, forming small balls. Fry until golden brown, turning occasionally.
6. In a separate saucepan, heat the tomato sauce over medium heat.
7. Add the sugar, paprika, cumin, salt, and pepper to the tomato sauce. Stir well.
8. Serve the acarajé with the tomato sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 450
- Fat: 28g
- Carbohydrates: 40g
- Protein: 10g
Substitutions for ingredients:
- Palm oil can be substituted with vegetable oil.
- Black-eyed peas can be substituted with chickpeas.
Variations:
- Add shrimp or crab meat to the tomato sauce for a seafood twist.
- Add hot sauce or chili flakes to the tomato sauce for a spicy kick.
Tips and Tricks:
- Make sure the oil is hot before frying the acarajé.
- Use a slotted spoon to remove the acarajé from the oil and drain on paper towels.
- Serve the acarajé immediately after frying for the best taste and texture.
Storage Instructions:
- Store the leftover acarajé and tomato sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the acarajé in the oven at 350°F for 10 minutes or until heated through.
- Reheat the tomato sauce on the stovetop over medium heat, stirring occasionally.
Presentation Ideas:
- Serve the acarajé on a platter with the tomato sauce on the side.
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a cold beer or a caipirinha cocktail.
Suggested Side Dishes:
- Rice and beans
- Fried plantains
- Coleslaw
Troubleshooting Advice:
- If the acarajé is too dry, add a little water to the paste.
- If the acarajé is too wet, add a little more flour to the paste.
Food Safety Advice:
- Make sure the oil is hot enough to cook the acarajé thoroughly.
- Use caution when frying to avoid burns.
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 cuisine brought over by slaves.
Flavor Profiles:
- The acarajé has a crispy exterior and a soft, savory interior. The tomato sauce is sweet and tangy with a hint of spice.
Serving Suggestions:
- Serve the acarajé as an appetizer or a main course.
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Region: Brazilian