Acarajé de Orixá
Chef Josemar Passos
Tivoli Ecoresort Praia do Forte
Ingredients:
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
|
Method:
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