Acarajes

You can use either a charcoal brazier or an electric hot plate to fry acarajes, but it’s better to do it outdoors. Palm oil, when heated, gives off a strong odor. That’s why Bahians call it azeite-de-cheiro, “odorous oil, ” and that’s also why it’s advisable to heat the oil outside. Do not serve acaraje as a formal dish at lunch or dinner. That would be inconceivable. It should be served as an hors d’oeuvre or appetizer before the meal. Acaraje goes well with a meladinha (rum