Acarajé: How to Make Brazil’s Iconic Afro-Brazilian Street Food

Acarajé isn’t just traditional Brazilian food—it’s a cultural experience!

This deep-fried black-eyed pea fritter, stuffed with spicy vatapá, traces its roots back to West Africa and has become a staple of Bahian cuisine in Brazil.

 Whether you’re wandering the streets of Salvador or making it at home, Acarajé is a popular Brazilian dish dish bursting with history and flavor.

Did you know that in 2005, it was recognized as part of Brazil’s intangible cultural heritage?

Let’s dive into everything you need to know about this legendary dish.

What Is Acarajé?

Acarajé is a beloved Brazilian street food with deep African roots, particularly tied to the cuisine of Bahia.

This golden, crispy fritter is made from black-eyed peas, which are soaked, peeled, and blended into a batter before being deep-fried in dendê oil (red palm oil).

Once fried to perfection, Acarajé is sliced open and traditionally filled with vatapá (a creamy paste made from bread, shrimp, coconut milk, and peanuts), caruru (okra stew), fresh shrimp, and a fiery dose of pimenta malagueta (Brazilian chili).

Beyond being a delicious snack, Acarajé carries cultural and religious significance.

It is commonly sold by Baianas do Acarajé, women dressed in traditional Bahian attire, and is often linked to Afro-Brazilian Candomblé rituals, where it is offered to the orixás (deities).

With its crunchy texture, rich flavors, and historical depth, this is a must-try dish for anyone exploring Brazilian or Afro-Brazilian cuisine.

The African Roots of Acarajé

Acarajé’s origins trace back to West Africa, where a similar dish called Akara has been a staple for centuries.

This deep-fried black-eyed pea fritter was brought to Brazil by enslaved Africans, particularly those from the Yoruba people of Nigeria and Benin.

In West Africa, Akara is often served as a breakfast dish or used in religious ceremonies.

When enslaved Africans arrived in Brazil, they preserved their culinary traditions, adapting Akara into what is now known as Acarajé.

Over time, this dish became deeply embedded in Bahian culture, especially within the Candomblé religion, where it is offered to the orixás (deities), particularly Iansã (Oya), the goddess of winds and storms.

Acarajé also played a vital role in the survival of Afro-Brazilian communities. Baianas do Acarajé, the women who traditionally prepare and sell Acarajé on the streets of Salvador, were among the first entrepreneurs in Brazil, using the dish to gain financial independence after slavery was abolished.

Today, these women continue to preserve the tradition, ensuring that Acarajé remains a symbol of Afro-Brazilian identity, resilience, and heritage.

How Acarajé Is Made

Acarajé is crafted with simple yet flavorful ingredients, following a traditional preparation method that has been passed down through generations.

This crispy, golden fritter is made from black-eyed peas, deep-fried in dendê oil (red palm oil), and filled with a rich and spicy stuffing.

Here’s how it’s made:

1. Preparing the Black-Eyed Pea Batter

• The black-eyed peas are soaked in water for several hours to soften.
• The outer skins are then removed by rubbing the peas together, resulting in a smoother batter.
• Once peeled, the peas are blended with onions and salt until a thick, smooth paste forms.

2. Frying the Acarajé in Dendê Oil

• The batter is shaped into oval or round balls using a spoon.
• The fritters are then deep-fried in dendê oil, which gives them their signature golden-orange color and unique flavor.
• The Acarajé is carefully fried until crispy on the outside and soft on the inside.

3. Preparing the Fillings

Acarajé is traditionally sliced open and filled with:

• Vatapá – A creamy paste made from bread, shrimp, coconut milk, peanuts, and spices.
• Caruru – A Bahian okra stew that adds a rich, slightly slimy texture.
• Dried or fresh shrimp – Often seasoned and sautéed for extra flavor.
• Pimenta Malagueta – A fiery Brazilian chili sauce for those who like it spicy.

4. Assembling and Serving

• The fried Acarajé is cut open and generously stuffed with vatapá, shrimp, and chili sauce.
• It is typically served hot and fresh, either on a plate or wrapped in paper for street-food style enjoyment.

With its crispy, rich, and spicy flavors, Acarajé is a true culinary icon of Bahia and a must-try for any fan of Afro-Brazilian cuisine!

Acarajé in Bahian Street Food Culture

Acarajé is an icon of Bahian street food and a symbol of Afro-Brazilian heritage.

Walking through the streets of Salvador, Bahia, you’ll find vendors, known as Baianas do Acarajé, dressed in traditional white lace dresses and headwraps, selling these crispy fritters from small street carts.

Baianas do Acarajé: Keepers of Tradition

• The Baianas do Acarajé are women who have been selling Acarajé for generations, preserving its cultural and historical significance.
• Their street carts are recognized as intangible cultural heritage by the Brazilian government.
• Many Baianas are also practitioners of Candomblé, and Acarajé is often used as a ritual offering to the orixás, particularly Iansã (Oya), the goddess of winds and storms.

How Acarajé Is Served in Bahia

• Acarajé is typically sold on the streets of Salvador, especially in areas like Pelourinho and Rio Vermelho.
• Customers can choose between:
  • Acarajé “quente” (spicy) – Loaded with pimenta malagueta, for those who love heat.
  • Acarajé “frio” (mild) – Without the spicy chili sauce, for a milder taste.
• It is often eaten standing up, straight from the vendor’s cart, wrapped in paper.

Acarajé as a Social and Cultural Experience

• Beyond being a street food favorite, Acarajé represents resistance and identity for Afro-Brazilian communities.
• It is a staple at festivals, religious celebrations, and local gatherings, where it brings people together.
• Tourists visiting Salvador often consider eating Acarajé a must-have experience to fully immerse themselves in Bahian culture.

With its bold flavors, deep history, and cultural significance, Acarajé remains one of Brazil’s most cherished street foods, offering a taste of Bahia’s vibrant heritage in every bite.

Health Benefits and Nutritional Information

Acarajé is a flavorful and satisfying dish, but how does it stack up nutritionally?

While it is a fried street food, it also contains several nutritious ingredients that offer health benefits.

Let’s break down the nutritional value and how it fits into a balanced diet.

1. Key Nutritional Components of Acarajé

• Black-eyed peas – A great source of plant-based protein, fiber, and essential vitamins like folate and iron.
• Dendê oil (red palm oil) – Rich in antioxidants and vitamin E, but also high in saturated fats.
• Vatapá filling – Contains shrimp (lean protein), peanuts (healthy fats), and coconut milk, which provide important nutrients.
• Spices and chili peppers – Malagueta peppers boost metabolism and provide vitamin C and capsaicin, which have anti-inflammatory properties.

2. Potential Health Benefits

• Supports heart health – Black-eyed peas contain fiber and plant protein, which help regulate cholesterol levels.
• Good for digestion – The fiber in the peas and okra (if caruru is included) promotes gut health and digestion.
• Rich in antioxidants – Dendê oil and spices contain compounds that may reduce inflammation and support overall health.
• Provides energy – The combination of carbohydrates, protein, and healthy fats makes Acarajé a filling and energy-boosting food.

3. Considerations for a Balanced Diet

• High in calories – Because Acarajé is deep-fried in palm oil, it can be calorie-dense, making portion control important.
• Contains saturated fat – While dendê oil has some health benefits, excessive intake of saturated fats should be balanced with other healthier fats.
• Can be high in sodium – Depending on the seasoning and fillings, Acarajé can be salty, which may not be ideal for those with high blood pressure.

4. Tips for a Healthier Acarajé

• Use less dendê oil when frying or opt for baking or air frying for a lighter version.
• Increase the filling-to-fritter ratio, using more shrimp, vatapá, or okra instead of excess fried dough.
• Pair Acarajé with a fresh salad or grilled vegetables to balance the meal.

While an indulgent treat, it also offers nutritional value from its protein-rich legumes, healthy fats, and flavorful spices.

Enjoyed in moderation, it can be part of a diverse and balanced diet, especially when paired with healthier sides and mindful portioning.

Where to Eat Acarajé in Brazil

If you want to experience authentic Acarajé, there’s no better place than Bahia, the northeastern Brazilian state where this beloved street food thrives.

While Acarajé can be found in other parts of Brazil, Salvador—Bahia’s capital—is the ultimate destination to enjoy this crispy, flavor-packed fritter.

1. Salvador, Bahia: The Heart of Acarajé Culture

Salvador is the birthplace of Baianas do Acarajé, the traditionally dressed women who have been selling Acarajé for generations.

Some of the best spots to try Acarajé in Salvador include:

• Largo do Pelourinho – A historic neighborhood where you’ll find some of the most authentic vendors.
• Rio Vermelho Market – A vibrant area known for its nightlife and some of the most famous Baianas do Acarajé.
• Farol da Barra – A beautiful seaside location where you can enjoy Acarajé with a view.
• Dinha’s Acarajé (Rio Vermelho) – One of the most famous Acarajé vendors in Salvador, known for its consistency and rich fillings.
• Acarajé da Cira (Itapuã) – Another legendary spot, loved for its crispy texture and well-seasoned vatapá.

2. Other Places in Brazil to Find Acarajé

While Bahia is the home of Acarajé, you can still find it in other major cities, often at Bahian restaurants or food festivals:

• São Paulo – Many Bahian restaurants serve Acarajé, especially in the Liberdade and Vila Madalena districts.
• Rio de Janeiro – Look for Bahian food stalls at markets or visit specialty restaurants in neighborhoods like Lapa and Copacabana.
• Brasília and Belo Horizonte – Some Brazilian food festivals and specialized eateries feature Acarajé on their menus.

3. How to Identify the Best Acarajé Vendors

• Look for Baianas do Acarajé – Traditional vendors in white lace dresses and headwraps are a sign of authenticity.
• Check the color of the Acarajé – It should be golden-brown and crispy, not overly greasy or burned.
• Ask for freshly fried Acarajé – The best Acarajé is served hot and crispy, straight from the oil.
• Taste the fillings – A well-made Acarajé has richly flavored vatapá, fresh shrimp, and just the right amount of spice.

4. Can You Find Acarajé Outside of Brazil?

If you’re outside of Brazil, Acarajé is harder to come by but can sometimes be found in:

• Brazilian restaurants in major cities like New York, London, and Lisbon.
• Latin American food festivals.
• Afro-Brazilian cultural events.

For the most authentic Acarajé experience, visiting Bahia, Brazil is a must.

But no matter where you are, if you get the chance to try this delicious street food, don’t hesitate—you won’t regret it!

How to Make Acarajé at Home

If you can’t make it to Bahia, don’t worry—you can prepare authentic Acarajé right in your own kitchen!

While the process takes time, the result is a crispy, flavorful fritter filled with rich vatapá and spicy shrimp, just like in Salvador.

Follow this step-by-step guide to making Acarajé at home.

1. Ingredients You’ll Need

For the Acarajé Fritters:

• 2 cups black-eyed peas (soaked and peeled)
• 1 medium onion, chopped
• ½ teaspoon salt
• 1 liter dendê oil (red palm oil) for frying

For the Vatapá Filling:

• 1 cup dried shrimp, ground
• 2 slices stale bread, soaked in coconut milk
• ½ cup coconut milk
• ½ cup peanuts or cashews, ground
• 1 small onion, chopped
• 2 tablespoons dendê oil
• ½ teaspoon red pepper flakes or malagueta pepper (optional for spice)

Optional Toppings:

• Fresh shrimp, sautéed
• Caruru (okra stew)
• Malagueta pepper sauce

2. Step-by-Step Instructions

Step 1: Prepare the Black-Eyed Pea Batter

1. Soak black-eyed peas in water for at least 4 hours (or overnight).
2. Drain and rub the peas together to remove their skins, then rinse well.
3. Blend the peeled peas, onion, and salt into a smooth, thick batter.

Step 2: Fry the Acarajé

1. Heat dendê oil in a deep pan over medium-high heat.
2. Using a spoon, scoop the batter into oval or round shapes and carefully drop them into the hot oil.
3. Fry until golden brown and crispy (about 4-5 minutes per side).
4. Remove and drain on paper towels.

Step 3: Make the Vatapá Filling

1. Heat dendê oil in a pan and sauté the chopped onion.
2. Add the ground shrimp, peanuts, and soaked bread, stirring to combine.
3. Pour in the coconut milk and cook until thick and creamy.
4. Season with salt and chili flakes for extra heat.

Step 4: Assemble the Acarajé

1. Slice each fritter open like a sandwich.
2. Fill with vatapá, caruru (okra stew), and shrimp.
3. Add a drizzle of malagueta pepper sauce for spice.

3. Cooking Tips for the Best Acarajé

✔ Use fresh ingredients for the best flavor.
✔ Don’t overcrowd the frying pan—fry in batches to ensure even cooking.
✔ For a lighter version, try baking or air-frying instead of deep-frying.
✔ Adjust spice levels based on your preference.

Making Acarajé at home lets you enjoy a taste of Bahia’s rich culinary heritage no matter where you are.

Serve it hot and crispy for an authentic Brazilian street food experience!

Experience the Authentic Taste of Acarajé

Acarajé is more than just a street food—it’s a symbol of Bahian culture, Afro-Brazilian heritage, and bold, irresistible flavors.

Whether you’re exploring the streets of Salvador, visiting a Brazilian restaurant, or making it at home, this crispy, flavor-packed fritter is a must-try for any food lover.

Now that you know the history, cultural significance, and how to make Acarajé, it’s time to enjoy this legendary dish for yourself.

Continue to Content

Acarajé Recipe

Yield: 6

Prep Time: 5 hours

Cook Time: 30 minutes

Total Time: 5 hours 30 minutes

Acarajé is a beloved Brazilian street food from Bahia, featuring crispy black-eyed pea fritters stuffed with creamy vatapá, dried shrimp, and spicy malagueta pepper sauce. This dish is a staple in Afro-Brazilian cuisine and a must-try for lovers of bold, rich flavors.

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Ingredients

For the Acarajé Fritters

Toggle ingredient group

• 2 cups black-eyed peas (soaked for 4 hours, skins removed)
• 1 medium onion, chopped
• ½ teaspoon salt
• 1 liter dendê oil (red palm oil) for frying

For the Vatapá Filling

Toggle ingredient group

• 1 cup dried shrimp, ground
• 2 slices stale bread, soaked in coconut milk
• ½ cup coconut milk
• ½ cup peanuts or cashews, ground
• 1 small onion, chopped
• 2 tablespoons dendê oil
• ½ teaspoon red pepper flakes or malagueta pepper (optional, for spice)

Optional Toppings

Toggle ingredient group

• Fresh shrimp, sautéed
• Caruru (okra stew)
• Malagueta pepper sauce

Instructions

1. Prepare the Black-Eyed Pea Batter

• Soak the black-eyed peas in water for at least 4 hours or overnight to soften.
• Drain and rub the peas together between your hands to remove the skins. Rinse well.
• Blend the peeled peas, chopped onion, and salt in a food processor until you get a thick, smooth batter. Let it rest while you heat the oil.

2. Fry the Acarajé

• Heat dendê oil in a deep pan over medium-high heat (350°F / 175°C).
• Using a spoon, scoop portions of the batter into oval or round shapes and carefully drop them into the hot oil.
• Fry in small batches until golden brown and crispy, about 4-5 minutes per side.
• Remove and drain on paper towels.

3. Make the Vatapá Filling

• In a pan, heat 2 tablespoons of dendê oil and sauté the chopped onion until soft.
• Add the ground shrimp, ground peanuts/cashews, and soaked bread, stirring well.
• Pour in the coconut milk and stir continuously, cooking until it forms a thick, creamy consistency (about 5 minutes).
• Season with salt and red pepper flakes to taste.

4. Assemble the Acarajé

• Slice each fritter open like a sandwich.
• Fill with vatapá, caruru (okra stew), and shrimp.
• Drizzle with malagueta pepper sauce for a spicy kick.

Notes

Cooking Tips for the Best Acarajé

• Use fresh ingredients for the best flavor.
• Don’t overcrowd the pan—fry in batches for even cooking.
• For a lighter version, bake or air-fry instead of deep-frying.
• Adjust spice levels based on your preference.

What to Serve with Acarajé

• Caruru (a Brazilian okra stew)
• Salada de Vinagrete (Brazilian vinaigrette salad)
• Chilled Guaraná soda or fresh coconut water