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Acarajé with mustard sauce, balls made from black beans served with mustard sauce and garnished with coriander
Crispy Brazilian fritters paired with a tangy mustard sauce

Acarajé with Mustard Sauce

Author: Flavelo
Recipes Main Courses
This recipe is an exciting fusion where authentic Acarajé technique meets the sweetness of cornmeal and a European-style dipping sauce. While the original is made purely with beans, the addition of cornmeal (similar to Brazilian 'Abará' or American 'Hushpuppies') results in a denser, more substantial texture that stands up well to the characterful mustard sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Whisk: For smoothing the sauce.
  • Frying pan: For frying.

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Boil the soaked, peeled beans in salted water until soft, then drain thoroughly.

Tip: Here we work with cooked beans (unlike raw bean Acarajé), which gives a creamier, hummus-like consistency.
2 ✓

Chop the onion and garlic, and sauté in olive oil until golden brown.

Tip: Caramelising the onion brings sweetness to the dough, which balances the acidity of the mustard well.
3 ✓

Mash the cooked beans with a fork or potato masher, mix in the sautéed onion and the cornmeal.

Tip: Cornmeal adds flavour and also absorbs the beans' moisture, aiding shapeability.
4 ✓

If the mixture is too dry, add water a spoonful at a time until mouldable. Form walnut-sized balls.

Tip: Let the mixture stand for 10 minutes before shaping so the cornmeal can hydrate.
5 ✓

Fry the balls in plenty of hot oil until golden brown, then drain.

Tip: Don't put too many in the oil at once, so the temperature doesn't drop.
6 ✓

For the sauce, whisk the soured cream with the mustard and coriander until smooth. Serve alongside the balls.

Tip: The fatty soured cream dulls the strength of the mustard, creating a harmonious accompaniment.

Recipe FAQ

Why does the dough fall apart in the oil?
The mixture was too wet, or the oil wasn't hot enough. Try adding less water.

Ingredients

  • 250 g Black-eyed beans (dried, skinned/peeled)
  • 1 whole Onion
  • 3 cloves Garlic
  • 1 tsp Sea salt
  • 2 tbsp Olive oil
  • 200 ml Oil for frying
  • 100 g Cornmeal (fine polenta)
  • 2 tbsp Dijon mustard
  • 100 ml Soured cream
  • 1 tbsp Water (if needed)
  • 1 tsp Fresh coriander (chopped)