---
title: Acarajé (Black-Eyed Pea Fritters)
servings: 6
prep time: 40 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/acaraje
---

Gather @black-eyed pea{500%g}, @palm oil{500%ml}, @peanut{50%g}, @cashew{50%g}, @malagueta chili{2} and @fresh cilantro{3%tbsp}.

Soak the black-eyed peas overnight, then rub them vigorously between your hands under water so the skins float free. Drain well. ~{8%hours}

Process the peas with one roughly chopped @onion{2}, half the @dried @shrimp{200%g}{100%g} and a teaspoon of @salt{} into a thick, fluffy batter.

Beat the batter with a spoon for 3–4 minutes to work in air — it should lighten visibly in color and texture. ~{210%seconds}

For the filling, blend the remaining dried shrimp with the peanuts, cashews, @ginger{10%g}, chilies and @coconut milk{150%ml}, then simmer 10 minutes into a thick, spoonable paste. Fold in the fresh shrimp for the last 3 minutes and finish with @lime{1}, cilantro and salt. ~{10%minutes}

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. ~{5%minutes}

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