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Brazilian

Acarajé (Bahian Black-Eyed Pea Fritters)

A Bahian-style black-eyed pea fritter fried in dendê oil and served with a dried-shrimp onion relish.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Acarajé (Bahian Black-Eyed Pea Fritters)

8 hr 45 mintotal

45 min hands-on8 hr hands-off

Prep 25 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 8 hours for soaking cowpeas; active blending, shaping, and frying takes about 45 minutes.

Method

  1. Rub the soaked cowpeas between your palms in water to loosen the skins. Skim and discard as many skins as possible, then drain well.

  2. Blend the cowpeas with half the onion, garlic if using, and salt into a thick, coarse batter.

  3. Beat the batter with a spoon for 3–4 minutes to make it lighter.

    3–4 min

  4. For the relish, mix dried shrimp, tomato, remaining onion, lime juice, coriander leaves, and a little salt.

  5. Heat dendê oil in a deep pan over medium heat. Shape spoonfuls of batter into oval fritters.

  6. Fry until deeply golden and crisp outside, turning gently so the fritters cook evenly.

  7. Split slightly and serve with the dried-shrimp relish.

How to tell it's done

The fritters should be crisp and dark golden outside, with a light but bean-rich center.

Getting it right

Tip

A thick batter fries better; if the batter looks loose, rest it for a few minutes before shaping.

What to serve it with

Serve hot as a street-food-style snack with lime and a small fresh salad.

Substitutions

  • Use black-eyed peas or cowpeas; canned beans are too wet and soft for proper acarajé texture.
  • Dendê oil gives the Bahian color and flavor; neutral oil will make the fritters milder but less traditional.
  • Dried shrimp is shellfish; skip it only if you are intentionally making a non-traditional vegetarian-style serving.