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Chicken Acarajé, garnished with tapioca balls, fried plantain and coriander
Crispy Brazilian bean fritters served with savoury chicken filling and plantains.

Chicken acarajé with black beans and tapioca

Author: Flavelo
Recipes Main Courses
Acarajé is an iconic street food from the Brazilian state of Bahia, with roots reaching back to West Africa. Traditionally made from black-eyed peas, pureed and fried in palm oil. This recipe is an exciting fusion version with black beans and tapioca, evoking the texture of Brazilian 'pão de queijo' (cheese bread), filled with spicy chicken.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Brazilian (Bahia)

Ingredients

Equipment Needed

  • Stick blender or food processor
  • Deep pan for frying

Instructions

1 ✓

Place the cooked beans, onion, garlic, and chilli in a food processor. Puree, but it can remain slightly chunky. Mix in the tapioca flour and enough water (if needed) to get a mouldable, dough-like consistency.

Tip: Tapioca gelatinises under heat, this holds the ball together without egg.
2 ✓

Mix the shredded chicken with the coriander, lime juice, and salt. This will be the filling (or topping; traditionally the finished ball is cut in half and filled).

Tip: It is worth seasoning the meat intensely because the bean dough absorbs flavours.
3 ✓

Form balls from the bean mixture. (Optionally you can put a little chicken in the middle, or fry them empty).

Tip: Work with wet hands because tapioca is sticky.
4 ✓

Heat the oil to 170°C. Fry the balls until golden brown and crispy (approx. 4-5 minutes).

Tip: It will be soft and airy inside, crispy outside.
5 ✓

Slice the banana and fry in a little oil in a frying pan.

Tip: The sweetness of fried banana is a classic accompaniment to savoury-spicy Brazilian dishes.
6 ✓

Cut the fried acarajé balls in half, pile in the chicken filling. Serve with the fried banana.

Tip: Best fresh and hot!

Recipe FAQ

Why does the ball fall apart in the oil?
The mixture was too wet. Add a little more tapioca flour. The oil must be hot enough to form a crust immediately.
Can tapioca be substituted?
With difficulty. Tapioca (cassava starch) gives the characteristic chewy-crispy texture.

Ingredients

  • 250 g Black beans (cooked, tinned is fine)
  • 300 g Chicken breast (cooked or roasted, shredded)
  • 100 g Tapioca flour (or cassava flour)
  • 1 head Onion
  • 3 cloves Garlic
  • 1 pc Lime
  • 1 bunch Fresh coriander
  • 2 pcs Bananas (plantains would be authentic, but regular is fine, not too ripe)
  • 1 pc Chilli pepper (fresh)
  • 500 ml Oil for frying
  • 1 tsp Salt