Acarajé (Brazil)
Serves 6
Ingredients
Method
500 g. Black-Eyed Peas, Soaked Overnight
1 Onion, Chopped
¼ tsp. Salt to Taste
500 ml. Palm Oil
500 g. Shrimp, Peeled and Deveined
1 Garlic Clove, Minced
¼ tsp. Salt and Pepper to Taste
Blend the peas, onion, and salt in a food processor until smooth.
Heat the oil in a deep-fryer or large saucepan.
Form the pea mixture into balls and fry in the hot oil until golden brown.
In a separate pan, sauté the shrimp and garlic until the shrimp is cooked through. Season with salt and pepper.
Cut a slit in the fried pea balls and stuff with the cooked shrimp.