Acarajé

Ingredients

• 300 g black-eyed peas
• 1 large onion
• 100 g shrimp
• 200 ml dendê oil
• 200 ml coconut milk
• 50 g peanuts
• 1 cm ginger
• 2 tomato
• 2 malagueta pepper
• 1 slice bread

Steps

1. Soak the black-eyed peas overnight, then rub between hands to remove the skins.
2. Blend with half the onion into a thick paste.
3. Beat the batter vigorously with a wooden spoon for 5 minutes until light and airy; season with salt.
4. Shape into balls, deep fry in dendê oil at 170°C for 5-6 minutes until dark golden and crispy outside, fluffy inside.
5. Make vatapá filling: blend dried shrimp, peanuts, coconut milk, bread, ginger, and remaining onion; cook until thick, about 15 minutes.
6. Make vinaigrette: dice tomato, onion, and malagueta pepper; dress with dendê oil and salt.
7. Split each acarajé open, fill with vatapá and a spoonful of vinaigrette; serve immediately.