ACARAJÉ DE FEIJÃO BRANCO OU FRADINHO

Recipe - ACARAJÉ  DE FEIJÃO BRANCO OU FRADINHO

By Paloma Jorge Amado Costa (Brazilian) 

Acarajé with white beans or black eyed pea 

Ingredients

• 1 kg white beans (or black eyed peas)
• 1kg onions
• 1 onion (for frying)
• Salt
• Palm oil (for frying; you may use other oil if you prefer)

Instructions

• Beat the beans quickly in a blender or food processor to break the skin and then let them rest in water overnight. 
• Discard the water and remove the skins (if you wish, keep them). Pass the beans through a meat grinder or mix in a blender or food processor. 
• Grind the onions and mix with the beans and salt and mix well. Make the balls with two spoons.
• Heat he oil (add sufficient amount to cover about half the height of the balls) and add the entire onion.
• Fry the balls in both sides, turning them when one side is brown.

You may serve them by themselves or cut in halves and accompanied by dried shrimp with spicy sauce and vatapá.

MOLHO DE CAMARÃO SECO (dried shrimp sauce)

Ingredients

• 200 g dried shrimp
• 1 onion
• 1 cup palm oil (you may use other oil if you prefer)
• 5 cashew nuts
• Salt
• 1 cup dried red malagueta pepper (you may adjust quantity to your taste!)

Instructions

• Chop the onion
• Mix the pepper in a blender or crush with mortar and pestle.
• Beat cashew and dried shrimp
• Fry the onion and add the cashew/shrimp
• Add the rest of the shrimp and cook for about 5 minutes.
• Serve cold

VATAPÁ

Ingredients

• 1kg white bread
• ½ kg onions
• 300 g dried shrimp
• 250 g cashew nuts
• 250 g peanuts
• 3 cups unsweetened coconut milk
• 50 g ginger
• 2 cups palm oil

Fish or chicken broth (if made at home, use salt, garlic, tomatoes, onions, peppers, cilantro and lime juice or rind)

Instructions

• Chop the bread and let it soak with 1/3 of the coconut milk and then blend in the mixer.
• Chop the onions
• Blend the dry shimp
• Beat the peanuts and the cashew with 1/3 of the coconut milk
• Grind the ginger
• Fry onions and dry shrimp
• Add the bread, mixing always
• Add peanuts, cashew and ginger and continue mixing
• Add the broth mixing well
• Add the rest of the coconut milk
• Mix until the mixture frees itself from the pan.