Brazilian Acarajé

Ingredients

• 2 cups dried black-eyed beans, soaked overnight
• 1 onion
• 1 tsp salt
• Oil for frying (palm oil traditional)
• For filling: 200g cooked prawns chopped, 1 onion, 1 tomato, 1 red chilli, coriander, lime

Instructions

1. Rub soaked beans to slip off skins; rinse and drain.
2. Blend with onion and salt to a thick, fluffy paste; whisk by hand 3 minutes.
3. Fry spoonfuls in deep palm oil until deep golden, 4-5 minutes.
4. Drain.
5. Make filling: cook ingredients together until soft.
6. Slit each acarajé and fill generously.

Serving suggestions

• Eat immediately.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions