Vegan Acarajé Snack Recipe
A traditional Afro-Brazilian snack made from deep-fried balls of black-eyed peas, filled with spicy vatapá, adapted to a vegan diet.
Equipment
- Blender or food processor
- Deep frying pan
- Slotted spoon
- Mixing bowls
Ingredients
- 2 cups black-eyed peas soaked overnight
- 1 small onion chopped
- 1 clove garlic minced
- 1 teaspoon salt
- Vegetable oil for frying
For Vatapá:
- 1 cup coconut milk
- ½ cup breadcrumbs
- 1 small onion chopped
- 1 clove garlic minced
- 1 tablespoon palm oil or vegetable oil
- 1 tablespoon peanuts ground
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Blend soaked black-eyed peas, onion, garlic, and salt into a smooth batter.2 cups black-eyed peas, 1 clove garlic, 1 small onion, 1 teaspoon salt
- Heat vegetable oil in a deep frying pan over medium heat.Vegetable oil
- Drop spoonfuls of the batter into the hot oil and fry until golden brown. Drain on paper towels.
For Vatapá:
- In a pan, heat palm oil and sauté onion and garlic until translucent.1 small onion, 1 tablespoon palm oil, 1 clove garlic
- Add ground peanuts, breadcrumbs, coconut milk, ginger, turmeric, chili powder, and salt. Cook until thickened.1 cup coconut milk, 1/2 cup breadcrumbs, 1 tablespoon peanuts, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 1 teaspoon chili powder, Salt to taste
- Cut a slit in each acarajé and fill with vatapá.
- Serve hot.
Notes
Serve with hot sauce for extra spice.
Can be stored in an airtight container for up to 2 days.
Can be stored in an airtight container for up to 2 days.
Nutrition
Calories: 346kcalCarbohydrates: 36gProtein: 11gFat: 19gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 716mgPotassium: 517mgFiber: 8gSugar: 5gVitamin A: 165IUVitamin C: 4mgCalcium: 76mgIron: 6mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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