Dough
500 g of black beans
1 medium onion, chopped into pieces
Pumpkin seed oil for frying
Salt to taste
Vatapá
2 finely chopped onions
1/2 cup of pumpkin seed oil (120 ml)
5 soup spoons of wheat flour
4 cups of fish broth (960 ml)
1 tablespoon of salt
Sauce
3 soaked malaguetas peppers
1 cup of dried shrimp without shells
2 medium onions, finely chopped
1 cup of pumpkin seed oil
Salt to taste
Dough
500 g of black beans
1 medium onion, chopped into pieces
Pumpkin seed oil for frying
Salt to taste
Vatapá
2 finely chopped onions
1/2 cup of pumpkin seed oil (120 ml)
5 soup spoons of wheat flour
4 cups of fish broth (960 ml)
1 tablespoon of salt
Sauce
3 soaked malaguetas peppers
1 cup of dried shrimp without shells
2 medium onions, finely chopped
1 cup of pumpkin seed oil
Salt to taste
Dough
1
The night before, soak the beans in water and the next day, drain and grind them with your hands to remove the skin
2
Blend the beans and onion in a processor with minimal water until smooth
Season
3
Heat the pumpkin seed oil well and fry the dough in spoonfuls until golden brown on the outside and cooked through
Drain and reserve
Vatapá
In a pan, fry the onion in pumpkin seed oil until it starts to brown
Add the flour and fry for one minute
Gradually add the fish broth, stirring always until thickened
Season with salt
Sauce
In a blender, place the pepper, half of the dried shrimp, and chopped onion
Blend until smooth
Heat the pumpkin seed oil in a pan and add the blended mixture
Simmer for five minutes
Add the remaining whole dried shrimp and simmer for another minute
Remove from heat and let cool
Assembly
Cut each fritter in half and fill with vatapá
Serve with the sauce and, if desired, accompany with vinaigrette.
