Acarajé . It consists of a fry prepared with beans or carita beans and condiments, stuffed with shrimp and cooked in palm oil. It is a recipe that has a clear African influence and is closely linked to the religious traditions of Brazil, as it is often offered to the Afro-Brazilian deities of Candomblé.
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- 1 Origin
- 2 Ingredients
- 3 Preparation mode
- 4 Preparation time
- 5 Sources
The origin of the dish is African and within the gastronomy in Brazil, it was always related to the Afro-Brazilian religious traditions of Candomblé. For these reasons, if they travel to the State of Bahia, they will recognize acarayé for its pungent smell, and also for seeing it in every corner of the site. Basically it is a bun made with a dough of Feijoo fradinho and shrimp, fried in vegetable oil and served in a pepper sauce. Acarajé is a typical dish from the cuisine of Bahia, in the northeast of Brazil, where the women who prepare it usually sell it on the streets, dressed in white, with a wide skirt and a headscarf.
To prepare this recipe you need half a kilo of peas (beans or beans), half a kilo of small shrimp, peeled and cut, flour (a pinch), 1 large onion, chopped, salt to taste, pepper to taste and vegetable oil
The first thing they should do is let the beans rest overnight. The next day, once softened, they should be washed in very cold water and drained. Then with your hands, rub them until the skin is removed. Take a blender and purée with them adding a little water to obtain a thick mass. Add the chopped onion, salt, pepper and a pinch of flour. Lightly heat a frying pan with the vegetable oil. Add small portions of the dough. For this step, you can help them with a spoon and then yes, let them brown for about 5 minutes. Take them out and strain them on an absorbent paper. For the presentation, serve them on a plate and sprinkle with a little pepper on top.