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- 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.
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