Acarajé de Orixá

Breakfast at Amelia Island

Ingredients

Black Eyed Pea Mixture

2 pounds black eyed peas

½ cup onions, diced

Salt, to taste

1 quart palm oil, for frying

Shrimp Filling

2 tablespoons olive oil

3 onions, chopped

1 ½ pounds smoked shrimp

Directions

Shrimp Filling

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

Acarajé de Orixá

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

Acarajé de Orixá

Chicken
PREP TIME
1 Hr
30 Min
COOK TIME
5 Min
READY IN
1

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Chef Josemar Passos

Tivoli EcoresortPraia do Forte



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