Acarajé Black-Eyed Pea Fritters with Spicy Vatapá Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy deep-fried black-eyed pea fritters from Bahia served with a creamy, spicy vatapá sauce made from shrimp, coconut milk, and peanuts. This brazilian-inspired vegan ready in about 50 minutes blends medium (about 1 cup) onion, chopped, dendê palm oil (for frying), salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 4 Brazilian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and peel 2 cups soaked black-eyed peas by rubbing gently between hands to remove skins, then blend with 1 medium chopped onion and 1 tsp salt until smooth and thick.
  2. Step 2: Heat 2 cups dendê palm oil in a deep pot or fryer to 350°F.
  3. Step 3: Using a spoon, shape the black-eyed pea batter into small balls about 2 inches in diameter and carefully deep fry in hot oil for 5-6 minutes, turning occasionally until golden brown and crispy; drain on paper towels.
  4. Step 4: For vatapá sauce, soak 2 slices white bread crust removed in 1 cup coconut milk until soft.
  5. Step 5: In a blender, combine soaked bread and coconut milk, 1/4 cup ground dried shrimp, 1/3 cup ground roasted peanuts, 1 tsp minced ginger, 1 small deseeded chopped red chili, 2 chopped scallions, and 3 minced garlic cloves; blend until smooth.
  6. Step 6: Heat 2 tbsp olive oil in a saucepan over medium heat, pour in the blended mixture and cook, stirring constantly, for 8-10 minutes until thickened and fragrant.
  7. Step 7: Serve the acarajé fritters hot with a generous spoonful of spicy vatapá sauce on top or on the side.

Frequently asked questions

How long does Acarajé Black-Eyed Pea Fritters with Spicy Vatapá Sauce take to make?

Total time is about 50 minutes (30 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Acarajé Black-Eyed Pea Fritters with Spicy Vatapá Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Acarajé Black-Eyed Pea Fritters with Spicy Vatapá Sauce?

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 Black-Eyed Pea Fritters with Spicy Vatapá Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Black-Eyed Pea Fritters with Spicy Vatapá Sauce?

Brazilian vegan 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.

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