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Acarajé with hot sauce, crispy balls served with spicy sauce and coriander
Crispy Acarajé fritters served with spicy chilli sauce and fresh herbs

Acarajé with Hot Chilli Sauce

Author: Flavelo
Recipes Main Courses Quick Meals
Acarajé is not just food, but a religious and cultural symbol in Brazil. West African slaves brought the recipe with them: black-eyed beans are cleaned, mashed, aerated, and then fried in distinctive red palm oil (Dendê). The result is a bean fritter that is crispy on the outside and foam-light on the inside, a favourite at street stalls (Baianas). The hot sauce is an indispensable accompaniment, adding 'fire' to the oily bites.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Brazilian (Bahia)

Ingredients

Equipment Needed

  • Food processor: For mashing the beans.
  • Deep pan or pot: For deep frying.
  • Wooden spoon: For beating the mixture (important!).

Instructions

1 ✓

Soak the beans in plenty of water for at least 12 hours (overnight). The next day, rub the grains vigorously with your hands in the water so that the skins come off. Pour off the water with the skins, and repeat until the beans are completely white and skinless.

Tip: This is the most labour-intensive part, but success depends on it. Only skinless beans can form the correct emulsion.
2 ✓

Place the cleaned beans, onion, and garlic in a food processor. Process into a completely smooth, creamy paste with a tiny bit of water (if needed). Season with salt and pepper.

Tip: The water in the onion is usually enough. The mixture should be thick, not runny.
3 ✓

Pour the mixture into a bowl and beat vigorously in a circular motion with a wooden spoon for 5-10 minutes until it increases in volume and becomes frothy.

Tip: This physical aeration (like beating egg whites) makes the fritter light, not baking powder.
4 ✓

Heat the oil to a medium temperature. Using two spoons, shape dumplings from the foamy mass and carefully lower them into the oil.

Tip: If the oil is too hot, the outside burns while the inside remains raw. If too cold, it absorbs oil.
5 ✓

Fry them until golden-red (approx. 5-6 minutes), turning them over in the process. Remove to kitchen paper.

Tip: Dendê oil gives the characteristic orange colour.
6 ✓

Mix the chilli sauce, sugar, vinegar, and chopped coriander.

Tip: The acid and sugar balance the heat of the chilli.
7 ✓

To serve, cut the balls open (like a bread roll) and drizzle with the sauce.

Tip: In Brazil, they are often filled with dried shrimp (vatapá) too.

Recipe FAQ

Why do I need to peel the beans?
The skins would make the dough bitter and grainy. Only the clean bean interior yields a creamy, foamy texture.
Where can I get Dendê oil?
In health food shops or exotic spice shops under the name 'red palm oil'. If unavailable, sunflower oil works, but the taste and colour will be different.

Ingredients

  • 300 g Dried black-eyed beans (peas)
  • 1 head Onion (chopped)
  • 2 cloves Garlic
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 500 ml Oil for frying (traditionally palm oil/dendê, or sunflower)
  • 2 tbsp Hot chilli sauce (e.g. Tabasco or Piri-piri)
  • 1 tsp Sugar
  • 1 tbsp Vinegar
  • 1 handful Fresh coriander