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Acarajé served with carurú, spicy bean balls and sesame seeds
Traditional Brazilian dish, spicy carurú and bean balls

Acarajé with Carurú

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Acarajé is the Afro-Brazilian heritage of Brazil's Bahia state. Its essence is a bean batter beaten until foamy, fried in palm oil. 'Carurú' is a thick ragout that accompanies the crispy bean dumpling. Removing the skins of the beans and aerating the batter is key to a light, non-greasy result.
🕒 Prep Time 6 hrs 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 6 hrs 50 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Blender or chopper
  • Deep pan or pot for frying
  • Bowl for soaking in water

Instructions

1 ✓

Soak the peas for at least 6 hours (or overnight). Important: rub the grains in the water so their skins peel off and float to the surface. Remove the skins.

Tip: The skinless peas make the batter creamy and light.
2 ✓

Place the drained peas and chopped onion (half head) in a food processor. Puree until you get a smooth paste. Season with salt.

Tip: Do not add water unless you must! The moisture in the onion should be enough.
3 ✓

Put the batter in a bowl and beat/mix vigorously with a wooden spoon for 10-15 minutes until airy, foamy and increases in volume.

Tip: This step is critical! The air bubbles make the dumpling light so it doesn't become a 'brick'.
4 ✓

Carurú base: sauté the remaining onion and garlic in a little oil. Add the cooked rice, coconut milk, chilli and spices. Cook into a thick, creamy ragout.

Tip: This is a quickened version with rice; the original carurú is made from okra.
5 ✓

Heat the frying oil. Using two spoons, form dumplings from the foamy bean batter and carefully lower into the oil.

Tip: The oil should be hot (approx. 170°C) but not smoking. If too cold, it will absorb oil.
6 ✓

Fry until golden brown and crispy on both sides. Drain on kitchen paper.

Tip: It should be soft inside, crispy outside.
7 ✓

Cut the dumplings in half and stuff with the spicy carurú.

Tip: The real deal when fresh and warm.

Recipe FAQ

Why does the dumpling fall apart?
You probably didn't beat the batter enough, or it remained too wet. The batter needs to be foamy.
What should I use instead of palm oil (dendê)?
Although dendê gives the authentic taste and orange colour, the technique works with neutral cooking oil too.

Ingredients

  • 250 g Black-eyed peas (dried)
  • 1 whole Onion
  • 2 cloves Garlic
  • 1 tsp Salt
  • 1 tsp Chilli flakes or fresh chilli
  • 500 ml Oil for frying (traditionally dendê oil)
  • 200 g Cooked rice (for the carurú)
  • 150 ml Coconut milk
  • 1 tsp Ground coriander