Acarajé

Method

1. 1

   Soak the black-eyed peas overnight, then rub them vigorously between your hands under water so the skins float free. Drain well.

   💡 Skinning the peas is the tedious, essential step — skins left on make heavy, dark fritters.

2. 2

   Process the peas with one roughly chopped onion, half the dried shrimp and a teaspoon of salt into a thick, fluffy batter.

3. 3

   Beat the batter with a spoon for 3–4 minutes to work in air — it should lighten visibly in color and texture.

   💡 This beating is the leavening; lazy arms make dense acarajé.

4. 4

   For the filling, blend the remaining dried shrimp with the peanuts, cashews, ginger, chilies and coconut milk, then simmer 10 minutes into a thick, spoonable paste. Fold in the fresh shrimp for the last 3 minutes and finish with lime, cilantro and salt.

5. 5

   Heat the dendê oil to 170°C. Shape the batter between two spoons into plump ovals and fry in batches, turning once, until deep reddish-brown, about 5 minutes.

6. 6

   Drain, split each fritter like a pocket, and load it with the shrimp filling and a little extra chili for those who dare.