Baked Acarajé with Black-eyed Pea Fritters and Spicy Vatapá
A vegetarian take on the classic Bahian street food acarajé, featuring baked black-eyed pea fritters filled with a creamy, spicy vatapá sauce. This brazilian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs medium, chopped onion, minced garlic cloves, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, soaked overnight and drained black-eyed peas
- 1 medium, chopped onion
- 3, minced garlic cloves
- 1 small, seeded and chopped scotch bonnet pepper
- 1 tsp salt
- 1 tsp baking powder
- 2 tbsp olive oil
- 1 cup coconut milk
- 1/2 cup bread crumbs
- 1/4 cup, ground roasted peanuts
- 2 tbsp dried shrimp powder
- 1 tsp, minced ginger
- 2 tbsp tomato paste
- 2 tbsp, chopped fresh cilantro
- 1 tbsp lime juice
Instructions
- Step 1: Preheat oven to 375°F and line a baking sheet with parchment paper. In a food processor, combine 2 cups soaked black-eyed peas, 1 medium chopped onion, 3 minced garlic cloves, 1 small seeded and chopped scotch bonnet pepper, and 1 tsp salt. Process until smooth but slightly coarse.
- Step 2: Transfer mixture to a bowl, stir in 1 tsp baking powder and 2 tbsp olive oil. Form 12 small patties about 2 inches in diameter, place on the prepared baking sheet.
- Step 3: Bake the fritters for 25 minutes until golden and firm, flipping halfway through.
- Step 4: Meanwhile, in a saucepan over medium heat, combine 1 cup coconut milk, 1/2 cup bread crumbs, 1/4 cup ground roasted peanuts, 2 tbsp dried shrimp powder, 1 tsp minced ginger, 2 tbsp tomato paste, and 1 tbsp lime juice. Stir continuously for 8-10 minutes until the vatapá thickens into a creamy sauce.
- Step 5: Remove from heat and stir in 2 tbsp chopped fresh cilantro. Serve the baked fritters warm topped generously with the spicy vatapá sauce.
Frequently asked questions
How long does Baked Acarajé with Black-eyed Pea Fritters and Spicy Vatapá take to make?
Total time is about 55 minutes (20 min prep + 35 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 Baked Acarajé with Black-eyed Pea Fritters and Spicy Vatapá?
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 Baked Acarajé with Black-eyed Pea Fritters and Spicy Vatapá?
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 Baked Acarajé with Black-eyed Pea Fritters and Spicy Vatapá 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.
Is Baked Acarajé with Black-eyed Pea Fritters and Spicy Vatapá vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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