Acarajé
Acarajé in Salvador, Brazil
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| Alternative names | Akara |
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| Place of origin | West Africa, Brazil |
| Main ingredients | Black eyed peas, deep-fried in dendê (palm oil) |
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Acarajé (Portuguese pronunciation: [akaɾaˈʒɛ]) or (Yoruba: àkàrà) is a dish made from peeled beans formed into a ball and then deep-fried in dendê (palm oil). It is found in West African and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. Acarajé serves as both a religious offering to the gods in the Candomblé religion and as street food. The dish was brought by slaves from West Africa, and can be found in various forms in Nigeria, Ghana, Togo, Benin, Mali, Gambia, Sierra Leone.
Acarajé is made with cooked and mashed black eyed peas seasoned with salt and chopped onions molded into the shape of a large scone and deep-fried in palm oil in a wok-like pan in front of the customers. It is served split in half and stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. A vegetarian version is typically served with hot peppers and green tomatoes. Acarajé can also come in a second form called Abara, where the ingredients are boiled instead of deep fried.
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