Brazilian acarajé fritters split open with shrimp filling, chile sauce, lime and cilantro on a ceramic plate.

Brazil • Regional Dish • Snack

Acarajé (Brazilian Black-Eyed Pea Fritters)

Acarajé turns black-eyed peas into crisp golden fritters stuffed with shrimp, onion and chile for a bold taste of Bahia.

Servings12
Prep Time35 min
Cook Time45 min
DifficultyModerate
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Instructions

  1. Place the dried black-eyed peas in a large bowl, cover with plenty of cold water and soak for 8 to 12 hours.
  2. Drain the peas and rub them between your hands under fresh water to loosen some of the skins. Skim away loose skins. You do not need to catch every last one unless you’re looking for a kitchen hobby with no off switch.
  3. Add the drained peas, onions, garlic, chilies, salt, black pepper and optional dried shrimp to a food processor. Pulse until the mixture forms a thick, slightly coarse paste. Add cold water only if the processor needs help moving.
  4. Transfer the paste to a bowl and beat it firmly with a wooden spoon for 2 to 3 minutes. The mixture should look lighter and hold its shape when scooped.
  5. For the filling, toss the shrimp with lime juice and salt. Let stand while you cook the onions.
  6. Heat 2 tbsp dendê oil in a skillet over medium heat. Add the sliced onions and cook for 8 to 10 minutes, stirring often, until soft and lightly golden.
  7. Add the tomatoes, garlic and chili powder. Cook for 2 minutes, then add the shrimp. Cook for 3 to 4 minutes, until the shrimp turn pink and firm. Stir in the cilantro and adjust the salt. Set aside.
  8. Heat the neutral oil and the dendê oil in a deep, heavy pot to 175 C / 350 F. Use enough oil so the fritters float without touching the bottom.
  9. Scoop the black-eyed pea batter into oval fritters, using about 2 generous tbsp for each. Carefully lower a few into the hot oil and fry for 4 to 5 minutes, turning once, until deep golden and crisp. Do not crowd the pot.
  10. Drain the fritters on a rack or paper towel. Split them open while warm, spoon in the shrimp filling and serve with lime wedges and hot sauce.

Cultural Context

Acarajé is native to Bahia, especially Salvador, where baianas sell the fritters from street stalls in white dress and head wraps. The dish reflects Afro-Brazilian foodways, links to Candomblé and the long influence of West African cooking in Brazil. Brazil’s heritage institute, IPHAN, recognizes the craft of the baianas de acarajé as cultural heritage, not just a snack with good branding. That matters because the dish brings together labor, faith, identity and street-food pleasure. It is everyday food with deep roots, which is usually where the best arguments start too.

Fun Fact

Acarajé is sometimes compared to falafel because both start with legumes and are fried in hot oil. Bahia would probably raise an eyebrow, then hand you one with shrimp, chile sauce and enough dendê attitude to end the comparison politely and immediately right there.

Cook’s Tip

Traditional acarajé often uses peeled dried black-eyed peas and dendê oil, with dried shrimp, vatapá, caruru and chile sauce playing important roles. This version keeps the black-eyed pea batter and shrimp filling but simplifies the process for a home kitchen. If using canned black-eyed peas, drain and rinse about 5 standard 15 oz cans, then pat the peas very dry before processing. The batter will be softer, so add 2-4 tbsp rice flour or all-purpose flour only if needed. Soaked dried peas still give better texture.

Trivia

The name acarajé is often linked to Yoruba words meaning something close to “eat fire.” After one bite with chile sauce, the name sounds less poetic and more like a user manual with excellent snacks.

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