Culinary Stirrings

Acarajé de Orixá

Acaraje de Orixa

Chef Josemar Passos
Tivoli Ecoresort Praia do Forte


 Black Eyed Pea Mixture
2 lbs Black Eyed Peas
1/2 cup
Onions, Diced
Salt To Taste
1 qt
Palm Oil, for frying
Shrimp Filling
2 TB Olive Oil
3 ea. Onion, Chopped
1.5 lbs
Smoked Shrimp


Shrimp Filling
1. Saute the chopped onion and smoked shrimp in olive oil

Acarajé de Orixa
1. Soak beans in water for 30 minutes
2. Rinse with water to remove the skin that at this time will float
4. Drain and let it dry for a few minutes (It is recommended to dry it with some paper, without any water)
5. Use a food processor to grind the peas
6. Remove the black eyed peas from the food processor
7. Add the onions to the food processor and grind to a paste
8. Bind and beat the onion and the beans together (this step is beaten with a spoon, not in the food processer)
9. The acidity of the onion with the gases released from the beans will make the dough lighter
10. The dough should be beaten for 10 to 15 minutes
11. Scoop the Acarajé with a big kitchen spoon and deep fry in Palm Oil (optional to use canola)
12. Fry until golden and crispy
13. Split and add a heaping amount of the shrimp filling to the fried dough