Acarajé

Ingredients5

• dried black-eyed peas500 g
• onion1
• garlic2 cloves
• salt1 tsp
• dendê oil (palm oil)500 ml

Method

1. Soak the black-eyed peas in plenty of water overnight.
2. Rub the peas between your hands to slip off the skins, then rinse away the skins.
3. Grind the peeled peas with the onion, garlic, and salt into a smooth, thick paste.
4. Beat the paste vigorously until it lightens and holds soft peaks.
5. Heat the dendê oil in a deep pan until hot but not smoking.
6. Shape the paste into oval fritters and fry in batches until deep golden and crisp outside.
7. Drain on paper and serve hot, traditionally split and filled with vatapá, caruru, and dried shrimp.