Acaraje: Black Eye Pea Fritters
Acaraje is the 3rd installment of our cooking series, Latin Street Foods! Acaraje is a black eye pea fritter from Brazil and featured in the Netflix documentary Street Foods of Latin America. It is popular street food in the state of Bahia, and the city of Salvador, and has its roots in West African culture. Acaraje (pronounced Ah-Ka-Ra-Jay) is fried in dende oil, or palm oil, which gives these fritters their signature golden color. Some people use canned blackeye peas to shorten the recipe, but it's not the same as the original recipe. Acaraje should be light and airy; it floats in the oil as you're frying them. The canned blackeye peas make the batter heavy, and the color is less than to be desired. Traditionally these blackeye pea fritters are filled with vatapa (a shrimp paste) or a spicy shrimp and onion filling. You can also make it vegetarian by filling it with vegetables or tofu. Acaraje is a delicious Latin Street Food and well worth the time and effort! Make it Sabroso!
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Chapters
0:00 Intro/Music Intro
0:40 Acaraje Origins
1:28 Preparing the Blackeye Pea Batter
3:20 Frying the Acaraje
3:48 Making the Filling
4:23 Filling the Acaraje
Black-Eyed Pea Fritters
Black eye peas are a staple ingredient in West African cuisine and has not lost its roots in Southern Cooking, this recipe is a homage to the accara (black eye pea fritters) with my New Orleans twist.
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Black eyed peas Fritters or Daar na Bhajiya
The song used in the introduction and conclusion was found on iMovie : Silicone Madness - John Tate
Sound recording
Thank you for allowing me to use this wonderful soundtrack !
Daar na Bhajiyaas or Black eyed peas Fritters fried to perfection with a crispy on the outside and soft on the inside a great side dish!
Recipe:
1 1/2 cups black eyed peas washed and soaked overnight
1 tsp fresh ginger and garlic puree
1 tbsp green chutney or per your taste
2 tbsp lemon juice or per your taste
fresh cilantro leaves
salt to taste
water just in case you need it
Method:
In a food processor add the black eyed peas and all the rest of the ingredients and blend until everything is nicely incorporated. transfer the mixture in a bowl and beat it vigorously and either with your hand or with 2 tbsp place it in the oil and deep fry until crunchy and golden brown in color, transfer the hot fritters onto a pape towel to drain the excess oil.
Enjoy!!
Blackeye Pea Fritters & Stewed Tomatoes with Bread
Whether they're for New Year's Day or just any day, blackeye peas are a good southern staple. They are tasty, full of protein, and make an excellent side dish with any meal. Use canned or cook from dried, these fritters are delicious. And add the stewed tomatoes with bread, well, you don't need much else, except maybe a good fried pork chop. Try these today. Be sure you make the dipping sauce to go with them. It is also good on other vegetables, roasted or fried. Recipe below.
Emjoy!
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Recipe:
1 can black eye peas, drained, do not rinse
1 egg
2 Tbsp minced onion
1 tsp garlic powder
1 tsp onion powder
3 Tbsp, heaping, flour
salt & pepper to taste
Oil for frying
Mash peas but not completely. Leave a few whole or partially whole. Add remaining ingredients. Combine. Drop by spoonfuls into hot oil. Fry until golden. Drain on paper towels. Serve with dipping sauce.
Dipping Sauce:
1/2 cup sour cream
2 tsp cajun seasoning
2 tsp lemon juice
salt to taste (may not be needed, taste first)
Stir well. Serve alongside fritters.
Stewed tomatoes with bread:
1 can petite diced tomatoes, do not drain
1 slice white bread
Add tomatoes to sauce pan. Break up bread into tomatoes. Simmer until hot.
BLACK EYED BEANS BHAJIA || Crunchy Black Eyed Beans Fritters Recipe || Lobia Pakora Recipe || #DIFK
BLACK EYED BEANS BHAJIA || Crunchy Black Eyed Beans Fritters Recipe || Lobia Pakora Recipe
In this video, we show you how to make Black Eyed Beans Bhajia. This crunchy black-eyed beans fritter recipe is very easy to follow and absolutely delicious. The bhajias are super crunchy on the outside, with a pillowy soft, and flavourful center. Black-eyed beans bhajias are popular in East Africa, including Tanzania and Kenya, but are also known as Lobia Pakora in the Subcontinent. They are especially delicious with our tangy and spicy coconut chutney recipe which you can find here:
To make the Black Eyed Beans Bhajia, you will need:
1 cup of black-eyed beans (soaked overnight)
2 green chilies
1/4 cup coriander leaves
1/4 tsp chili flakes
1 tsp salt (or to taste)
1/2 tsp Kashmiri chili powder
1 and 1/2 tsp coriander powder
1/2 tsp cumin seeds
1/4 tsp black pepper
1/4 tsp asafoetida (hing)
1/2 cup coriander stems
enough water to grind the ingredients (1-2 tbs - not too much)
1/4 tsp garlic powder (*you can grind 1-2 cloves of fresh garlic into the mixture if you don't have garlic powder)
2 tbs cornflour (also known as corn starch)
1/4 tsp carom seeds (ajwain)
1 tbs rice flour
*the cornflour and rice flour make these bhajiyas extra crunchy
1/2 cup finely chopped coriander
1 tbs gram flour (chickpea flour)
1/2 tsp baking powder
oil for frying
If you like this recipe then you will definitely love our daal bhajia recipe (also known as dal bhajia, bajia za kunde, daal vada or daar nu bhajia). You can find this recipe here:
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Black Eyed Peas Fritters (Akara)
Black Eyed Peas Fritters - Spicy, Crispy and crunchy, irresistible fritters made with fresh black-eyed peas, onions, hot pepper and salt.
⬇️ ⬇️ ⬇️ MORE INFO BELOW ⬇️ ⬇️ ⬇️
???? PRINT RECIPE HERE ????
INGREDIENTS:
2 cups black-eyed peas
1/2 Medium Onion
1-2 Hot Pepper Scotch Bonnet or habanero Pepper
Salt to taste about 1 3/4 teaspoons or more adjust to taste
2 Large eggs optional see tips
optional spices 1/2 teaspoon chicken bouillon powder 1/4 teaspoon smoked paprika)
Oil for deep frying
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