Acarajé 101: Must-have ingredients for this Brazilian street food
What's the story
Acaraje, an iconic Brazilian street food originating from Bahia, holds deep cultural significance in the Afro-Brazilian community.
This delicious treat is more than just a snack - it's a piece of Brazil's vibrant history and heritage.
Crafting authentic acaraje requires particular ingredients to achieve its distinctive taste and texture.
This article explores the key pantry essentials for recreating this legendary dish at home, guaranteeing an authentic taste of Brazil.
Base ingredient
Black-eyed peas: The Foundation
Black-eyed peas are the heart and soul of acaraje, forming the foundation of its batter.
For true flavor, you must start with dried black-eyed peas soaked overnight.
This not only softens them but also facilitates the removal of the skins—a step that is absolutely essential.
The peas are then transformed into a smooth paste, creating the canvas for this delicious fritter.
Cooking oil
Dende oil: The flavor enhancer
Dende oil, also known as palm oil, is the key ingredient that gives acaraje its vibrant orange color and unique flavor.
Derived from African palm trees, this oil is a staple in Bahian cuisine and is absolutely essential for frying acaraje.
Due to the environmental impact of palm oil production, it's crucial to ensure you're using sustainably sourced dende oil.
Heat factor
Malagueta pepper: The spice element
To infuse acaraje with warmth and depth, malagueta pepper is utilized either fresh or as a sauce.
This tiny yet potent pepper is key to recreating that signature Bahian heat.
Of course, it's all about personal preference—you can definitely adjust the spice level to suit your taste, while still keeping the dish authentic and enjoyable.
Side dish
Vatapa: The creamy filling
Vatapa is a deliciously creamy paste crucial for acaraje, and it's prepared from bread or breadcrumbs soaked in coconut milk, ground peanuts or cashews, dende oil, and malagueta pepper.
This filling forms the traditional heart of the dish, providing a rich texture and depth of flavor that elevates the overall culinary experience.
Additional topping
Shrimp: The optional topping
Although shrimp is traditionally used as a topping for acaraje in Brazil, you can achieve an authentic and fully plant-based version of this dish by concentrating on the vatapa and salad fillings.
And, if you are not averse to the idea of seafood, dried shrimp brings additional depth of flavor, but can be skipped for a vegetarian version.