500 g of black beans
One medium onion, chopped
To taste salt
Mole sauce
One cup of dendrite oil
One half cup of dried and shellless shrimp
Three malaguetta peppers, chopped
Two medium onions, chopped
To taste salt
For frying
Two cups of dendrite oil
500 g of black beans
One medium onion, chopped
To taste salt
Mole sauce
One cup of dendrite oil
One half cup of dried and shellless shrimp
Three malaguetta peppers, chopped
Two medium onions, chopped
To taste salt
For frying
Two cups of dendrite oil
1
Let the black beans soak for 12 hours
Squeeze out the grains to release the skin
So that they loosen their skins
2
Place the clean grains in a processor with an onion and salt, and blend until smooth
3
In a large frying pan, heat the dendrite oil over medium heat
Mold the acarajés using two spoonfuls (soaked) with water, passing one portion of dough from one spoon to another to obtain an oval shape
4
Fry the bean cakes in batches in the hot oil for 5 minutes or until golden brown
Let them drain on paper towels
Mole sauce
1
Blend the malaguetta pepper and half the dried shrimp in a blender
2
Sauté the onion in dendrite oil until translucent
Add the blended shrimp mixture, salt, and mix quickly
Remove from heat and let cool
Cut each acarajé in half and fill with
The reserved mole sauce
