Acarajé

• 3 teacups of black-eyed peas, peeled
• 4 large onions
• 1 cup dried shrimp, or to taste
• Salt and black pepper to taste
• Dendê oil, for frying

Green tomato vinaigrette

• 6 peeled, deseeded green tomatoes, chopped
• ½ onion, chopped
• ½ cup extra virgin olive oil
• 2 tablespoons apple vinegar or lime juice
• ½ bunch of coriander leaves, chopped
• ¼ bunch of coriander stems, chopped
• Salt and black pepper to taste

Allow the peas to soak in cold water for at least 12 hours. Drain them and blend them in a food processor with the onions and salt, until obtaining a smooth batter. Drain it with a sieve, removing the excess liquid. Meanwhile, prepare the vinaigrette: mix the tomatos, onion, olive oil and vinegar. Season with salt and pepper and add the herbs. Heat up the dendê oil in a deep pot and fry spoonfuls of the batter. When it is golden, remove and fill with the dried shrimp, vatapá (below), vinaigrette, and pepper sauce (p. 308).