Bahian Acarajé

Ingredients

• •Black-eyed peas
• •Onion
• •Dried shrimp
• •Palm oil
• •Vatapá
• •Chili pepper
• •Salt

Steps

1. 1Soak black-eyed peas in water for a few hours, then rub them between your hands to loosen and remove their skins, letting the loosened skins float to the top to be skimmed away.
2. 2Drain the skinned peas and grind them with chopped onion in a food processor until the mixture turns into a thick, pale, slightly grainy paste.
3. 3Whip the paste vigorously by hand or with a mixer for several minutes, beating in air until it turns light and fluffy.
4. 4Season the whipped batter with a pinch of salt.
5. 5Heat a deep pot of dendê palm oil until it shimmers and turns fragrant.
6. 6Scoop portions of the batter with a large spoon, shaping each one into an oval as it's lowered gently into the hot oil.
7. 7Fry the acarajé for a few minutes, turning once, until the outside turns deep orange red and crisp while the inside stays soft.
8. 8Drain the fried acarajé briefly, then slice each one open like a pocket.
9. 9Fill the pocket with dried shrimp, a spoonful of vatapá, and a dab of chili pepper sauce, and hand it over wrapped in paper.