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Acarajé with honey-mustard sauce, garnished with fresh coriander
Crispy Acarajé fritters served with tangy honey-mustard dip

Acarajé with Honey-Mustard Dip

Author: Flavelo
Recipes Main Courses
Acarajé originates from West Africa and has become a symbol of Afro-Brazilian culture. Its essence is long-soaked, peeled beans, which are beaten until airy and then deep-fried. The result is a fritter crispy on the outside, creamy on the inside, reminiscent of falafel. Although traditionally filled with spicy shrimp ragout (vatapá), this version pairs it with a more European, sweet-and-sour dip.
🕒 Prep Time 8 hrs 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 9 hrs
🍽️ Servings 4 servings
🔥 Calories 355 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Large bowl for soaking
  • Food processor
  • Electric whisk or wooden spoon
  • Frying pan for frying

Allergen Information

⚠️ Mustard
⚠️ Sesame

Instructions

1 ✓

Soak the beans in cold water for at least 8 hours (or overnight). Then rub them to remove the skins (as much as possible) and cook until soft.

Tip: You get a much creamier, lighter dough from skinless beans.
2 ✓

Drain the beans and put in a food processor with the onion and garlic. Puree until chunky.

Tip: It doesn't need to be a completely smooth cream; it's good if it has texture.
3 ✓

Mix in the salt, paprika, sesame seeds, and millet flour. Beat the mixture with a wooden spoon or whisk for a few minutes to incorporate air.

Tip: This aeration is the secret to ensuring the ball isn't 'rock hard'.
4 ✓

Form balls from the mixture, then flatten them into patty shapes.

Tip: It's easier to work with wet hands; it won't stick as much.
5 ✓

Heat the oil in a pan and fry the fritters for 3-4 minutes per side until dark golden brown and crispy.

Tip: Only turn over once the bottom has formed a crust.
6 ✓

For the sauce, mix the honey, mustard, and lemon juice until smooth.

Tip: The sweetness of honey and the sharpness of mustard is a classic pairing.
7 ✓

Serve the hot Acarajé with the cold sauce.

Tip: It is also eaten like a sandwich: cut in half, spread with the sauce.

Recipe FAQ

Why does it fall apart when frying?
Either you didn't beat the mixture until airy enough, or the oil was cold. The mixture must be light.
Can I use tinned beans?
Not recommended. Soaking dry beans and removing the skin provides the characteristic texture.

Ingredients

  • 200 g Dried black beans (or black-eyed peas)
  • 1 whole Red onion
  • 2 cloves Garlic
  • 1 tsp Paprika
  • 100 g Millet flour (binder)
  • 1 tbsp Sesame seeds
  • 0.5 tsp Salt
  • 200 ml Oil (for frying)
  • 2 tbsp Honey
  • 1 tbsp Mustard
  • 1 tbsp Fresh lemon juice