Acaraje Recipes

CHEF DANA TOUGH'S ACARAJE

Steps:

• Heat water and 1 tablespoon sea salt together in a pot over medium heat until salt is dissolved and brine is heated, about 5 minutes. Remove pot from heat and cool brine to 70 degrees F (21 degrees C).
• Mix beans, onion, garlic, coriander, cumin, and caraway seeds together in an air-tight container. Pour brine over bean mixture. Cover container tightly and let sit at room temperature until liquid is beginning to bubble from the gasses, about 24 hours.
• Drain brine from beans mixture, reserving the brine.
• Blend bean mixture in a food processor, adding just enough brine to make acaraje mixture the consistency of thick hummus. Store blended bean mixture in an air-tight container at room temperature for 24 hours.
• Preheat oven to 350 degrees F (175 degrees C). Place acaraje mixture in the bowl of a stand mixer and beat until fluffy.
• Dip a tablespoon into the hot oil to assure the acaraje mixture doesn't stick to the tablespoon. Scoop acaraje with the coated tablespoon and gently drop acaraje mixture into the hot oil; repeat process until about 6 are frying at 1 time.
• Cook acaraje in the hot oil, flipping occasionally for even cooking, until golden brown and crispy, about 4 minutes per batch. Transfer acaraje to a paper towel-lined plate; season with sea salt.

ACARAJE

Steps:

• Drain and rinse canned white beans. Reserve 1 cup whole beans, mash remaining beans in large mixing bowl.
• Clean shrimp, chop in pieces from 1/4" to 1/2" in size; add to bowl.
• Add cilantro, jalapeno, onion, cumin and salt & pepper. Mix thoroughly.
• Fold in reserved whole beans.
• Form into 2" patties. Fry in skillet, in hot vegetable oil, until brown on both sides.
• Serve with a pineapple salsa, or a drizzle of lime juice or sherry vinegar.

ACARAJE BLACK-EYED PEA FRITTERS WITH SHRIMP FILLING

Steps:

• Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat.
• Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls.
• Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.