Acarajé, a specialty of Bahia, Brazil, is made by shaping mashed black-eyed peas into fritters and frying them, traditionally in palm oil. A symbol of Afro-Brazilian cuisine, these fritters are sold as street food, filled with shrimp and hot sauce.
Blend the peeled black-eyed peas and onion until smooth. Season with salt.
Beat the batter vigorously for 10 minutes to aerate it.
Shape the batter into oval fritters.
Fry in oil over medium-high heat for 5–6 minutes, until golden on all sides.
Sauté the shrimp and hot chile in a little oil over medium heat for 5 minutes.
Cut the fritters in half, fill them with the shrimp mixture, and serve hot.
Store the uncooked batter in the refrigerator for up to 1 day. The cooked fritters are best eaten fresh.
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