Brazilian acarajé with vatapá

servings12
2 hours

Ingredients

Acarajé

  • 450g of black-eyed beans
  • 450g of white onion, roughly chopped
  • salt
  • 360g of dende oil
  • 360g of vegetable oil

Vatapá

  • 300g of dried shrimp
  • 330g of bread, day-old, roughly chopped
  • 85g of cashew nuts, unsalted
  • 85g of peanuts, unsalted
  • 1 medium onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp of fresh ginger, roughly chopped
  • 1 red chilli, finely chopped
  • 840g of coconut milk, unsweetened
  • 1 tomato, large, roughly chopped
  • 1 handful of coriander, roughly chopped
  • 250g of crab meat, cooked
  • 20g of dende oil
  • salt
  • black pepper, freshly ground

Method

1
First, make the acarajé. Add the beans to a large bowl, cover with water and leave to soak overnight (or for 24 hours)
  • 450g of black-eyed beans
2
While the beans are soaking, gently rub them between your hands – the outer skins should come away and float to the surface. Remove the skins and discard, then drain the water
3
Cover the beans with water again – more skins should float up to the surface. Discard and leave the beans to finish soaking
4
After soaking, drain the beans and add to a food processor with the raw onions (do this in batches if necessary)
  • 450g of white onion, roughly chopped
5
Scrape the mixture into a large mixing bowl and season with salt. Beat the mixture with a wooden spoon for a few minutes, until light and fluffy
  • salt
6
Heat the dende oil and the vegetable oil in a large, deep pan. Form balls of the batter with a wooden spoon and carefully drop into the hot oil in small batches, cooking for approximately 6 minutes (or 3–4 minutes on each side). They are cooked when they turn a nice bright orange colour and are crisp on the outside
  • 360g of dende oil
  • 360g of vegetable oil
7
Once they are cooked, drain and set aside on some kitchen towel
8
While the cakes are cooling slightly, make the vatapa filling. Add the shrimp to a food processor, blitz to a pulp then remove and set aside. Add the bread to the food processor, blitz until smooth then add the cashews and peanuts. Blitz for a further 2 minutes, then remove and set aside
  • 300g of dried shrimp
  • 330g of bread, day-old, roughly chopped
  • 85g of cashew nuts, unsalted
  • 85g of peanuts, unsalted
9
Add the dende oil to a large pan and place over a medium-high heat. Add the onions, garlic, ginger and chillies and sweat for 2–3 minutes until tender but not coloured
  • 20g of dende oil
  • 1 medium onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp of fresh ginger, roughly chopped
  • 1 red chilli, finely chopped
10
Add the pulped shrimp, coconut milk, tomato and breadcrumb mixture. Cook for a further 5 minutes
  • 840g of coconut milk, unsweetened
  • 1 tomato, large, roughly chopped
11
Add salt and pepper to season, then add the crab meat at the last minute to warm through. Stir through the coriander and set aside
  • 1 handful of coriander, roughly chopped
  • 250g of crab meat, cooked
  • salt
  • black pepper
12
Carefully cut a slit across the longest side of the acaraje and spoon some of the vatapa into each one. Serve immediately