Acarajé: History, Culture, and a Recipe for Two

Acarajé is a traditional dish that hails from the northeastern region of Brazil, particularly from the state of Bahia, where it plays a significant role in both the cuisine and the cultural heritage of the Afro-Brazilian community. Often served as street food, acarajé is a deep-fried ball of black-eyed pea dough filled with a variety of flavorful ingredients. Its origins can be traced back to West Africa, brought over by enslaved Africans during the transatlantic slave trade. Today, acarajé is not just a meal but a symbol of resistance, heritage, and religious practice within Afro-Brazilian communities, especially in the context of Candomblé, a syncretic religion blending African and Catholic beliefs.

Cultural Significance of Acarajé

Acarajé has deep roots in the Yoruba culture of West Africa, particularly Nigeria and Benin, where a similar dish called akara is made. The word “acarajé” itself comes from the Yoruba words àkàrà (meaning “ball of fire”) and je (meaning “to eat”), which can be loosely translated to “eat akara.”

In Bahia, acarajé is often sold by women known as baianas, who wear traditional white garments and turbans, a nod to their Afro-Brazilian heritage. Many of these women are also priestesses in the Candomblé religion. In Candomblé, acarajé is considered sacred, particularly for offerings to the orixá (deity) Iansã (also known as Oyá), the goddess of winds, storms, and transformation.

While acarajé holds religious importance, it has also become a symbol of Afro-Brazilian identity, representing the resilience of African traditions in the Americas. Its sale on the streets of Salvador and other Bahian cities also reflects the economic empowerment of Afro-Brazilian women, who have historically used the dish as a means of financial independence.

A Recipe for Acarajé (Serves 2 People)

Ingredients

For the acarajé dough:

• 1 cup of dried black-eyed peas
• 1 small onion, finely chopped
• 1 clove of garlic, minced
• Salt to taste (around ½ teaspoon)
• Palm oil (dendê oil) for frying (about 1 cup)

For the vatapá (filling):

• 1 tablespoon of peanut butter
• 1 tablespoon of cashew nuts, ground
• 1/4 cup of dried shrimp, ground (optional)
• 1 tablespoon of breadcrumbs or cassava flour
• 1 small onion, chopped
• 1 clove of garlic, minced
• 1 tablespoon of palm oil (dendê oil)
• 1/2 cup of coconut milk
• 1/4 teaspoon of ginger, grated
• Salt and pepper to taste

For the shrimp topping (optional):

• 1/2 cup of medium shrimp, peeled and deveined
• 1 tablespoon of palm oil
• Salt and pepper to taste

Equipment

• Blender or food processor (for grinding the black-eyed peas and other ingredients)
• Large bowl (for soaking black-eyed peas)
• Knife and cutting board (for chopping)
• Large frying pan or deep fryer (for frying the acarajé)
• Wooden spoon (for stirring)
• Paper towels (for draining the fried acarajé)

Preparation Steps

1. Prepare the Black-Eyed Pea Dough:

• Soak the black-eyed peas in water for at least 1-2 hours or until the skins begin to loosen.
• Rub the soaked peas between your fingers to remove the skins. Rinse thoroughly to separate the skins from the peas, then drain the peas.
• Transfer the peeled peas to a blender or food processor along with the chopped onion and garlic. Blend until you have a smooth, thick paste. Season the mixture with salt.

2. Prepare the Vatapá Filling:

• In a pan, heat 1 tablespoon of palm oil over medium heat. Add the onion, garlic, and grated ginger, cooking until softened.
• Stir in the ground peanuts, cashews, and dried shrimp (if using). Add the coconut milk, and cook until the mixture starts to thicken.
• Gradually stir in the breadcrumbs or cassava flour to help the mixture reach a creamy consistency.
• Season with salt and pepper, then set aside.

3. Fry the Acarajé Balls:

• In a large frying pan, heat about 1 cup of palm oil to around 350°F (175°C). You’ll want enough oil to cover the acarajé balls.
• With wet hands, shape the black-eyed pea dough into small balls (about the size of a golf ball).
• Fry the acarajé balls in the hot oil until golden brown and crispy on the outside, about 4-6 minutes. Drain on paper towels.

4. Prepare the Shrimp (Optional):

• In a separate pan, heat 1 tablespoon of palm oil over medium heat. Add the shrimp, and season with salt and pepper. Cook until the shrimp are pink and fully cooked, about 2-3 minutes.

5. Assemble the Acarajé:

• Once the acarajé balls are cool enough to handle, slice them open halfway (like you would with a sandwich roll).
• Stuff each acarajé with a generous spoonful of vatapá filling.
• Top with cooked shrimp, if desired, and serve warm.

Nutritional Information (Per Serving)

Since the recipe yields approximately 2 servings, here’s an estimate of the nutrition per serving. Please note that actual values may vary depending on portion sizes and specific ingredients used.

• Calories: ~700-900 kcal
• Total Fat: ~50-60g (primarily from palm oil, coconut milk, and peanuts)
  • Saturated Fat: ~20-25g
• Carbohydrates: ~50-60g
  • Dietary Fiber: ~8-10g
  • Sugars: ~5-7g (from coconut milk and onions)
• Protein: ~20-25g (from black-eyed peas, shrimp, and nuts)
• Sodium: ~800-1000mg (depending on salt usage)
• Vitamins and Minerals:
  • High in vitamin A (from palm oil)
  • Good source of vitamin E, iron, and calcium
  • Magnesium, potassium, and phosphorus from nuts and peas

Nutritional Benefits

Acarajé is a rich and indulgent dish, especially because of its reliance on palm oil, which contributes a significant amount of calories from fat. However, it also contains several nutritious ingredients:

• Black-eyed peas are a good source of plant-based protein and fiber, aiding in digestion and satiety.
• Palm oil, while high in saturated fat, is also rich in tocotrienols, a form of vitamin E with antioxidant properties.
• Coconut milk adds a creamy texture and contributes beneficial fats in the form of medium-chain triglycerides (MCTs), which may be easier to metabolize.
• Peanuts and cashews provide heart-healthy unsaturated fats, protein, and essential minerals such as magnesium and phosphorus.
• Shrimp (if used) are a low-calorie source of protein and provide important nutrients like selenium, iodine, and vitamin B12.

Cultural Variations and Adaptations

While the recipe above represents a more traditional version of acarajé, variations exist. Some versions might include extra fillings such as caruru (an okra-based dish), tomato-based salsa, or even hot pepper sauce. These toppings bring additional textures and flavors to the dish.

In Nigeria and other parts of West Africa, the dish’s counterpart, akara, is typically smaller and less elaborate, often served as a breakfast food or snack, without the vatapá filling or shrimp topping. It’s usually eaten with bread or on its own.

The Experience of Eating Acarajé

Eating acarajé is a sensory experience, from the vibrant orange hue of the palm oil to the crispy exterior of the black-eyed pea fritter and the rich, savory vatapá filling. The dish balances flavors and textures—crunchy on the outside, creamy on the inside, with layers of umami from the shrimp and peanuts, and a slight sweetness from the coconut milk.

It’s often enjoyed on the streets of Salvador, accompanied by the sounds of traditional Bahian music, adding to the ambiance and cultural richness of the experience.

Acarajé is not just food; it’s a celebration of African heritage, religious symbolism, and cultural identity. It serves as a reminder of the resilience and creativity of Afro-Brazilian communities and continues to be a powerful symbol of tradition, pride, and survival. By making acarajé at home, you are partaking in a centuries-old culinary tradition, tasting the flavors of history, culture, and spirituality.