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African cuisine inspired Brazilian dish called Acarajé. It is a deep fried fritter made from peeled black-eyed peas. It is found in Nigerian and Brazilian cuisines. It is traditionally made in the northeastern Brazil, especially in the cities of Salvador and Olinda, often sold as street food.


46 serving

Total time

90 minutes




  • 1 cup Black eyed Peas
  • 1 onion
  • 2 cloves garlic
  • 1 tsp chili powder
  • 1 tsp cumin
  • to taste Salt


  1. Soak black eyed peas overnight. In the morning, peel off the skin -- this is a very tedious and time consuming process. Suggest to get lot of help or lot of patience.
  2. Once all (or most) of the beans are peeled, then soak them again for 30 minutes with coarsely chopped onion.
  3. Drain the beans and onions and put them in a blender or food processor. Add chopped garlic, chili powder, ground cumin and salt. Process until the mixture is very smooth. Remove into a mixing bowl and add enough bread crumbs to form a batter that holds shape when formed into a ball.
  4. Heat oil for deep frying and fry the balls until golden brown on all sides. Remove onto a paper towel lined plate and serve hot.