Share
- Ingredients
- Recipe
- 1 kg and 1/2 of broken black-eyed peas (pigeon eye)1500 g
- 4 onions blended in a blender with 100 ml of water, one to put in hot oil when frying4 unit(s)
- Palm oil500 ml
- Salt1 to taste
- Bahia pepper sauce (this one gets really hot)1 to taste
- Palm oil50 ml
- Ripe and ground chili peppers50 g
- grated ginger1 teaspoon
- salt1 teaspoon
- grated small onion1 unit(s)
- Soak the beans for 2 hours, rubbing the beans to release all the husks, change the water at least 3 times to remove all the husks. Leaving clean, drain in a sieve to remove excess water.
- Pass it in a processor or cereal mill, turning it into a thin dough.
- In a pan, place the pasta and onion and salt, beat with a wooden spoon until it increases in volume and has a light consistency.
- Heat the oil in a casserole-style pan and when it boils, add the whole onion.
- With the help of a tablespoon shape the acarajés and fry until golden.
- Serve hot and with Bahia pepper sauce.
- Sauce: In a small saucepan, heat the oil and add the onion.
- Let it steep for 1 minute and add the other ingredients, cook for another 3 minutes and keep stirring.
- Acarajé requires 4 hours of advance preparation.
- Medium difficulty, yield is in units.
Did you like this recipe?
You may also like
Condensed milk tart
Wonder Corn with Parmesan and Garlic
By
Easiest orange cake in the world
By
sausage steak
