Brazilian Acarajé with Shrimp and Vatapá Filling

1. 1

   Soak black-eyed peas overnight, then drain and blend with a little water until smooth.

2. 2

   In a skillet, heat dendê oil and sauté onions and garlic until fragrant.

3. 3

   Add shrimp to the skillet and cook until pink, then stir in vatapá and season with lime juice, salt, and spices.

4. 4

   In a bowl, combine the blended peas with salt and pepper, then form into small patties.

5. 5

   Heat more dendê oil in a deep skillet and fry the patties until golden brown on both sides.

6. 6

   Once cooked, fill each acarajé with the shrimp and vatapá mixture, garnishing with cilantro and green onions.

Per serving