Acarajé (Bahian Black-Eyed Pea Fritters)

Instructions

1. Soak the black-eyed peas in plenty of cold water for 8 hours or overnight, then drain.
2. Put the peas in a large bowl of fresh water and rub them between your hands to loosen the skins. Pour off the water and floating skins, and repeat 3 or 4 times until most skins are gone.
3. Grind the peeled peas with the onion and salt in a food processor, adding 1 or 2 tablespoons of water only if needed, until you have a thick, slightly coarse paste.
4. Beat the paste hard with a wooden spoon for 3 to 4 minutes, until it looks paler and fluffy and holds its shape on a spoon.
5. For the filling, cook the garlic in the oil for 30 seconds, add the shrimp and cook 2 to 3 minutes until pink and opaque. Cool, then mix with the tomato, red onion, pepper, cilantro, lime juice and salt.
6. Heat the frying oil in a deep pan to 180°C (350°F). With two wet tablespoons, shape the batter into ovals and slide 4 or 5 at a time into the oil.
7. Fry for 4 to 5 minutes, turning once, until deep golden brown and cooked through. Drain on paper towels.
8. Split each fritter partway through to make a pocket. Fill with the shrimp salad and hot sauce, and eat at once while crisp.

Tips

• Palm oil gives the true flavor and orange color. If you use neutral oil, the fritters will taste milder but still good.
• If a fritter breaks apart in the oil, beat the batter longer or let the oil heat up a little more before trying again.