Acarajé (Deep Fried Dough Ball Peas) |
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Prep Time: 720 Minutes Cook Time: 20 Minutes |
Ready In: 740 Minutes Servings: 3 |
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Traditionalists often add palm oil to their frying oil for a more authentic taste. Adding a molho sauce or vatapa as a topping is very popular. The prep time includes soaking the dried peas overnight. From . Ingredients:
1 lb black-eyed peas |
1/2 cup dried shrimp (optional) |
1 small onion, chopped |
2 garlic cloves, chopped |
1/2 teaspoon hot pepper sauce (or crushed red pepper) |
1 cup water |
1 teaspoon baking powder |
1 teaspoon fresh ginger, peeled (optional) |
salt and pepper |
vegetable oil (for deep frying) |
Directions:
1. Soak peas overnight in water.
2. If using shrimp, soak for thirty minutes in water, then drain.
3. Rub the peas between your palms to remove the tough outer skin.
4. Combine all ingredients into a food processor or blender. Puree into a dough.
5. Pour into a mixing bowl and begin forming large bite size balls.
6. Deep fry at 350 degrees.
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