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Very easy and tasty acarajé

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Very easy and tasty acarajé

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Tempo de preparo

120 min(s)


10 servings


  • Raw Fragainho Beans | 500 g
  • Onion | 500 g
  • Salt | 1 to taste
  • Small onion with peel | 1 unit(s)
  • Oil | 500 ml
  • Palm oil | 500 ml
  • Vatapá tea | 2 cup
  • Dried shrimp | 150 g


  1. Place the whole beans in a food processor and pulse for a few seconds to break up the beans. Be careful not to crumble. Place the beans in a bowl and cover with water. Soak for at least 12 hours. Shake the beans with a spoon and with a sieve, remove all the husks that come off the beans. After removing the skins enough, wash the beans under running water and continue removing ?the little eye? and the rest of the shells. Remove as much as possible. Reserve.
  2. In a food processor, place the beans and onions. Blend for 3 minutes, or until you get a smooth, uniform paste. Remove all the paste from the food processor and place it in a large, deep pan. With a wooden spoon, beat the acarajé mass until the mass triples in volume. This process is quite time consuming but it is very important for fermentation. Place the oil, palm oil, and the unpeeled onion in a medium saucepan and heat over high heat. With two tablespoons, shape the acarajés: fill one of the spoons with the dough, move from one spoon to the other until the dough is in the shape of a cupcake
  3. Place the dumplings in the hot oil and fry for 3 minutes on one side. With a slotted spoon, turn the dumplings and fry until golden. Adjust the oil temperature. If necessary, lower the flame so that the oil does not burn. Remove the dumplings with a slotted spoon and place on absorbent paper. Cut the dumplings in half and fill with vatapá. Place the dried shrimp inside the acarajé and close. Serve next.

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