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Acarajé served with creamy coconut vatapa sauce
Creamy coconut vatapa with crispy acarajé

Acarajé with Shrimp & Coconut Vatapa Sauce

Author: Flavelo
Recipes Cakes and Desserts
Acarajé is the soul of Bahia, an Afro-Brazilian dish relying on aeration. Soaked, peeled beans are whipped into a batter that fries up light and crispy. Palm oil (dendê) gives it that earthy taste and orange glow. Vatapa, a creamy nut and coconut sauce, completes the experience.
🕒 Prep Time 40 mins
🍳 Cook Time 1 hr
⌛ Total Time 13 hrs 40 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Stick Blender or Processor
  • Deep Pot
  • Large Bowl

Allergen Information

⚠️ Gluten
⚠️ Tree Nuts
⚠️ Peanuts

Instructions

1 ✓

Soak beans 12+ hours. Rub off skins manually and rinse away.

Tip: Skinless beans ensure a homogenous, airy batter.
2 ✓

Puree raw beans with onion and salt. Do not cook beans first!

Tip: Raw starch holds the fritters together.
3 ✓

Whip batter 10-15 mins until fluffy.

Tip: Mechanical aeration makes them light.
4 ✓

Fry spoonfuls in hot palm oil until golden.

Tip: Palm oil provides the authentic flavor.
5 ✓

For Vatapa: Soak bread in coconut milk. Blend with nuts, garlic, chili, and cilantro.

Tip: Bread starch thickens the sauce.
6 ✓

Cook sauce with palm oil until thickened (10 mins).

Tip: Cooking mellows the raw garlic/onion.
7 ✓

Split fritters and fill with Vatapa.

Tip: Serve fresh.

Recipe FAQ

Why peel the beans?
Skinless puree is smoother and aerates better, essential for a light texture.
Where to find palm oil?
Look for 'Dendê oil' in international markets.

Ingredients

  • 14 oz Dried Black-Eyed Peas
  • 1 large Red Onion
  • 2 cloves Garlic
  • 2 whole Piri-Piri or Chili Peppers
  • 1 bunch Fresh Cilantro
  • 1 tsp Salt
  • 2 cups Red Palm Oil (Dendê)
  • 2 slices White Bread (crusts removed)
  • 1 cup Coconut Milk
  • 1/2 cup Ground Cashews or Peanuts
  • 1/2 cup Palm Oil (for sauce)