Acarajé with “Vatapá & Dried Shrimp

Name: Acarajé with “Vatapá & Dried Shrimp (Acarajé com Vatapá e Camarão Seco)
Cuisine: Brazilian
Ingredients: 1 lb 2 oz (500 g) black-eyed beans; 35 fl oz (1 litre) water; malagueta sauce; 17 fl oz (500 ml) coconut milk; 9 oz (250 g) breadcrumbs; 1¾ oz (50 g) cashew nuts; 1¾ fl oz (50 ml) dende oil; 5½ oz (150 g) dried shrimp (prawns), head off; 5½ oz (150 g) dried shrimp (prawns), head off; 1 tomato, diced; ½ onion, diced; 1 tablespoon chopped cilantro (coriander); 1 tablespoon chopped cilantro (coriander); 1 tablespoon chopped scallion (spring onion); 1 tablespoon chopped scallion (spring onion); 1 small green chilli, chopped

Acarajé com Vatapá e Camarão Seco

Preparation info

Serves
8

Difficulty
Easy

Appears in

Braza

By Andre Felicio

Published 2016

About

The word “Acaraje” means “eating a ball of fire”. “Acara” means “ball of fire”, and “je” means “eat”.

Ingredients

Acarajé

1 lb 2 oz (500 g) black-eyed beans
35

Americas
Brazil
Side dish
Fish course
Pescatarian

Method

Roughly blend the beans, just breaking them a little. Place in a container and cover with the water. Leave to soak overnight or for a minimum of 12 hours.

To make the vatapá, blend the coconut milk, breadcrumbs and cashew nuts, until nice and smooth. Transfer the mixture to a pot and start cooking on a medium heat. For this recipe you have to always keep mixing. Add the dende oil, mix a