Acarajé

Step by stepInstructions

1. Soak the black-eyed peas in plenty of cold water overnight (at least 12 hours), then drain.
2. Rub the peas vigorously in batches under running water, or pulse them briefly in a blender with water, to loosen and float off the gray skins — discard the skins.
3. Blend the skinned peas with the onion, garlic, salt, and just enough water (about 1/2 cup) to make a thick, smooth paste, then transfer to a bowl.
4. Beat the paste with a spoon or electric mixer for 2 to 3 minutes until it is fluffy and slightly lighter in color.
5. Heat the dendê oil in a deep pot to 350°F; the oil should come about 2 inches up the sides.
6. Drop the batter by rounded spoonfuls into the hot oil and fry for 3 to 4 minutes, turning once, until the fritters are deeply golden and crisp all over.
7. Drain on paper towels, split each fritter open, and fill with a spoonful of vatapá and a few dried shrimp; serve hot with hot pepper sauce.