Acarajé

Directions

1. Place the whole beans in a food processor and pulse for a few seconds to break them down. ≈ 4 min
2. Be careful not to reduce them to dust. ⏱ ≈ 10 min
3. Place the beans in a container and cover them with water. ≈ 3 min
4. Let them soak for at least twelve hours. ⏱ ≈ 30 min
5. Stir the beans with a spoon and use a sieve to remove any skins that come loose. ≈ 4 min
6. After removing most of the skins, rinse the beans under running water and continue to remove the “eyes” and any remaining skins. ≈ 2 min
7. Remove as much as possible. ≈ 3 min
8. Save. ≈ 3 min
9. Peel the 200 grams of onions. ≈ 8 min
10. Cut them into pieces. ≈ 8 min
11. Book now. ≈ 3 min
12. In a food processor, combine the beans and onion. ≈ 3 min
13. Mix for three minutes, or until a smooth and consistent puree is achieved. ≈ 4 min
14. Remove all the purée from the food processor and pour it into a large pot. ≈ 3 min
15. Using a wooden spoon, mix the acarajé batter until it triples in volume. ≈ 4 min
16. This process takes time, but it is essential for fermentation. ≈ 3 min
17. Pour the in a medium-sized pot, along with the oil paint, dendê oil paint, and onion (with its skin), and heat over high heat. ⏱ ≈ 10 min
18. Using two spoons, shape the acarajés: fill one spoon with the batter, then use the other spoon to form a small ball. ≈ 10 min
19. Place the doughnuts in the very hot oil and fry them for three minutes on one side. ⏱ ≈ 8 min
20. Using a spatula, flip the doughnuts and cook them until they are golden brown. ⏱ ≈ 10 min
21. Adjust the temperature of the oil paint. ≈ 3 min
22. If necessary, turn down the heat to prevent the oil paint from burning. ≈ 3 min
23. Use a slotted spoon to remove the cakes and place them on paper towels. ≈ 3 min
24. Cut in half and fill with vatapá. ≈ 10 min
25. Place the dried shrimp inside the acarajé and seal it. ≈ 3 min
26. Then, serve. ≈ 2 min
27. Soak the fava beans in cold water for 4 hours. ⏱ 4 hr
28. Once the beans start to swell, rinse them under cold water until all the skins come off. ≈ 2 min
29. Grind the beans without the skins (using a special grinder or food processor) until you have a thick, white paste, then add the chopped garlic. ≈ 8 min
30. Heat a pan or crepe pan with enough dendê oil to coat the acarajé balls during cooking. ⏱ ≈ 7 min
31. The meatballs should be made using a spoon (the amount of dough removed from a container with a spoon). ≈ 3 min
32. Fry them in very hot oil, turning them once. ⏱ ≈ 8 min
33. The doughnuts should have a reddish-brown color on the outside and a lighter color on the inside. ≈ 3 min
34. Serve with hot pepper, vatapá, caruru, dried shrimp, and a salad of tomatoes, onions, and cilantro. ≈ 2 min