Acarajé with Spicy Vatapá Filling
Fried black-eyed pea fritters stuffed with a creamy, spicy Brazilian vatapá made from shrimp and coconut milk. This brazilian-inspired snacks ready in about 80 minutes pairs soaked overnight black-eyed peas, medium, chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 cups, soaked overnight black-eyed peas
- 1 medium, chopped onion
- 2, minced garlic cloves
- 2 cups, for frying dende (red palm) oil
- 1/2 cup, ground dried shrimp
- 1 cup coconut milk
- 2, crusts removed, soaked in water white bread slices
- 1/4 cup, roasted and ground peanuts
- 1 tsp, grated ginger
- 1, chopped red chili pepper
- 1 tsp salt
- 2, chopped scallions
- for serving lime wedges
Instructions
- Step 1: Drain and peel 2 cups soaked black-eyed peas by rubbing between hands, then blend with 1 medium chopped onion and 2 minced garlic cloves in a food processor until smooth and fluffy.
- Step 2: Heat 2 cups dende (red palm) oil in a deep frying pan to 350°F. Shape the black-eyed pea batter into golf ball-sized fritters and fry in batches for 4-5 minutes until golden and cooked through, then drain on paper towels.
- Step 3: For the vatapá filling, blend 1/2 cup ground dried shrimp, 1 cup coconut milk, 2 soaked white bread slices (squeezed dry), 1/4 cup ground roasted peanuts, 1 tsp grated ginger, 1 chopped red chili pepper, and 1 tsp salt until creamy.
- Step 4: Transfer vatapá to a saucepan and cook over low heat for 5 minutes, stirring until thickened and fragrant. Stir in 2 chopped scallions.
- Step 5: Slice each fritter horizontally and spoon in a generous amount of spicy vatapá filling. Serve acarajé hot with lime wedges for a taste of Bahian street food.
Frequently asked questions
How long does Acarajé with Spicy Vatapá Filling take to make?
Total time is about 80 minutes (60 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Acarajé with Spicy Vatapá Filling?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, chopped onion from drying out.
Can I substitute ingredients in Acarajé with Spicy Vatapá Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Acarajé with Spicy Vatapá Filling for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Acarajé with Spicy Vatapá Filling?
Brazilian snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
