2 cups of black-eyed peas; soaked overnight
1 cup water
2 cloves of garlic
11/2 tablespoon ground pepper
1 teaspoon baking powder
1 teaspoon salt
onion (optional)
Rub the peel off the beans against a dishtowel. Combine all ingredients in a blender. Beat for about 4 minutes or until you get a dough. Pour the mixture in a mixing bowl. Heat the oil to 350°F and deep-fry spoonful of dough for 8 minutes or until dark red. Pat them dry in paper towel. Stir the mixture left in the bowl frequently to avoid watery stuff.
Hint: to make the traditional acaraje, you have to combine the deep fryer oil with 3 tablespoons of palm oil. But remember: this oil mixture cannot be used to fry other dishes because of the palm oil strong taste.
SERVE:
Street vendors in Bahia (northeastern Brazil) split the acarajé and fill them with vatapá or shrimp and pimenta.
SERVING SIZE: about 10 fried dough.
Acquired from Cook Brazil.
