Acarajé

INGREDIENTS

• 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

PREPARATION

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.