Makes: 12 units

Preparation Time: 1 hour, plus time for soaking

Level: Medium


  • 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).



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