The acarajé is the most typical street food of the state of Bahia. In every corner of the historic center of Salvador, elderly ladies dressed in the traditional Bahian costume, prepare this tasty snack. The acarajé dendêns is fried in, the infamous palm oil that easily cause intestinal problems for unsuspecting tourists ... to make it more digestible, you can prepare at home using extra virgin olive oil. Havy but tasty!
here a receipt:
Ingredients for the dough to 10 acarajé: half a kilogram of dried cannellini beans, half a teaspoon of salt, a finely chopped onion, extra virgin olive friggere.Preparazione: Let the beans stand in cold water for days, then drain and rinse, crush in a blender, add the onion and salt, mix well until mixture is creamy smooth, with a spoon making of the "balls" by immersing in boiling oil, fry the acaraje from both sides and then place them on paper towels; generally acarajé will open in half and served with dried shrimp or fried, hot sauce, diced tomatoes and vatapà a cream of vegetables and fish, perhaps with the replaceable mashed potatoes.
Baiana women are everywhere selling acaraje...
You will recognise them by the hoop skirted frocks and the white headwraps. The last time I arrived in Salvador I ate my first Acarje there directly outside the airport car park.
Baianas have secured a monopoly on the dish. Acaraje is a protected food in that is is designated as a national food item where one has to be licensed and dressed in traditional cloths in order to fry and sell it in public.
Acarje is shelled and ground black eyed peas deep fried in palm oil/dende oil. Abara is the steamed version... I was suprised because it is exactly the same dish West Africans call Moi Moi... I had heard about this food before I went on here... come to find out I had been eating it all the time!
It is served split in half and then stuffed with vatapá, shrimp, salad and okra.
It is so delicious and filling... you have to try!
Take a nice walk down Avenida Siete de Setembro and drink a coconut water to keep you cool on your walk. Near the Grande Hotel da Barra, is a fantastically sweet Baiana named Victoria, making the world's FINEST african street food, Acaraje. Acaraje is sort of a hushpuppy of sorts made from the meal of blackeyed peas. (think falafel) It's filled with fried shrimp, seasoned with delicate spices from the region and filled with vatapa (a bread-like cream) and okra (called caruru) with a smattering of hot malagueta if you like. I've tried Cira's and Dinhas and while they are good, NOTHING is as good and tasty as Virgina's. Tell her Atlanta & Tronn (from New York) recommended you & that MAY buy you some extra kindness. She's sweet as cocada on her own, though!