Brazilian Cuisine
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Acarajé
Acarajé is a deep-fried ball made from peeled black-eyed peas, traditionally served split and stuffed with vatapá and caruru, spicy pastes made from shrimp, peanuts, and palm oil. It is a savory and richly flavored street food emblematic of Afro-Brazilian culture, especially in Bahia, where it is also used in religious offerings in Candomblé rituals.
7 ingredients
savoryspicynuttyearthyumami
Culinary DNA Preview
West African70%
Indigenous Brazilian20%
European10%
Ingredients
- black-eyed peas2 cups
- onion1 medium
- dendê (palm) oil1 cup
- saltto taste
- shrimp1 cup
- peanuts1/2 cup
- bread crumbs1/2 cup
Method
Steps not available
Origin Story
Acarajé originates from the Yoruba people of West Africa and was brought to Brazil by enslaved Africans, evolving into a cultural symbol of Afro-Brazilian identity and spirituality.
Culinary DNA
Ingredient ancestry breakdown
West African70%
ingredients+techniques
Indigenous Brazilian20%
ingredient_origin
European10%
ingredient_origin
Techniques
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