500g of rinse and drained black beans left to soak overnight (or at least 12 hours)
One medium onion, cut into pieces (100g)
One teaspoon of salt or to taste
Two cups of dendê oil (480ml) for frying
FOR THE SAUCE
Three Scotch bonnet peppers pounded in a mortar or finely chopped
One-half cup of dried shrimp without shells (35g)
Two medium onions, finely chopped (200g)
One teaspoon of salt or to taste
One cup of dendê oil (240ml)
500g of rinse and drained black beans left to soak overnight (or at least 12 hours)
One medium onion, cut into pieces (100g)
One teaspoon of salt or to taste
Two cups of dendê oil (480ml) for frying
FOR THE SAUCE
Three Scotch bonnet peppers pounded in a mortar or finely chopped
One-half cup of dried shrimp without shells (35g)
Two medium onions, finely chopped (200g)
One teaspoon of salt or to taste
One cup of dendê oil (240ml)
Rinse the black beans and rub them between your hands to release their skins
Discard the skins
In a blender, blend the black beans and onion gradually until you get a smooth paste
If necessary, add a small amount of water - one teaspoon at a time
Add salt and mix well
Heat the dendê oil in a large frying pan over medium heat
Shape the acarajés using the help of two wet spoons, passing each spoonful of dough from one to another until you get an oval shape
Fry the acarajés gradually in hot oil until they are dry, firm inside, and golden brown on the outside (about 5 minutes)
Drain the acarajés on paper towels and set aside
PREPARE THE SAUCE: Blend the pepper and half the dried shrimp in a blender
In a small saucepan, sauté the onion with salt in dendê oil until the onion is translucent
Add the remaining dried shrimp, blend well, remove from heat, and let cool
CUT EACH ACARAJÉ IN HALF AND SERVE WITH THE SAUCE
(176 calories per serving)
