Cuisine: Brazilian
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 10 cakes
These delicious Brazilian Shrimp Fritters with black-eyed pea dough come all the way from Bahia!

Acarajé are Brazilian Shrimp Fritters that come all the way from the state of Bahia. They are product of a mixture between Brazilian and African cooking; street vendors all across Bahia sell them.

Don’t be fooled by their small size or appearance, these delicious treats are packed with protein from the shrimp. The dough is made mostly of black-eyed peas meaning that it’s way more filling than regular doughs.  They are a bit tricky to make but totally delicious and worth it.



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  1. In a bowl place the sliced ​​bread, add milk until it absorbs the milk.
  2. Place in a saucepan and bring to the boil and simmer for 5 minutes.
  3. Combine the rest of the ingredients in a blender and blend with vegetable broth.
  4. Add to the mix that is already in the saucepan and cook on medium high for 10 minutes or until done.
  5. Set aside in a bowl.
  1. In a saucepan place the palm oil, add onion and garlic and cook until brown.
  2. Add the okra, the vegetable broth and simmer until the okra is tender.
  3. Add the remaining ingredients, and cook a little more. Transfer everything to blender until the mixture is even and consistent.
  4. Set aside in a bowl.
  1. Place the beans in a container and soak them with 8 cups of water the day before for about 12 hours.
  2. Put your hands in the water with the beans and rub the beans well with both hands to remove the shell.
  3. Continue rubbing and rinsing as often as necessary to remove all the shell with black flecks.
  4. Drain using a strainer and set aside.
  5. Put the beans, onion and salt in a food processor or blender and blend well until a soft dough with even consistency is formed.
  6. Add a little water if the dough is too thick.
  7. Place the dough in a bowl in the refrigerator for an hour.
  8. Take a saucepan or deep skillet with palm oil to medium high heat.
  9. Mold the dough into large dumpling sized balls and fry them until they are well browned.
  10. Cut in half and fill with the vatapa and caruru, and some hot sauce if you want a spicy kick. Serve while hot and enjoy!
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