Grilled Acarajé with Spicy Vatapá Sauce

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

Golden black-eyed pea fritters grilled to perfection and topped with creamy, spicy vatapá sauce, a classic Afro-Brazilian street food delight. This Brazilian recipe (vegan option), ready in about 45 minutes, pairs black-eyed peas, soaked and peeled, onion, finely chopped, dried shrimp, ground 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.

Prep: 30 min Cook: 15 min Serves 4 Brazilian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Drain and peel 2 cups soaked black-eyed peas, then pulse in a food processor with 1 medium finely chopped onion until you get a smooth batter.
  2. Step 2: Stir in 1/4 cup ground dried shrimp, 1 tsp salt, and 1/2 tsp cayenne pepper, mixing thoroughly.
  3. Step 3: Preheat a grill pan over medium heat. Brush the pan with a thin layer of 1/4 cup red palm oil.
  4. Step 4: Form batter into 8 golf-ball-sized fritters. Place on the grill pan and cook for 5 minutes per side, turning carefully, until golden brown and slightly crispy on the outside.
  5. Step 5: Warm 1 cup prepared vatapá sauce in a small saucepan over low heat until fragrant and heated through.
  6. Step 6: Serve the grilled acarajé topped generously with vatapá sauce and lime wedges on the side to squeeze over.

Frequently asked questions

How long does Grilled Acarajé with Spicy Vatapá Sauce take to make?

Total time is about 45 minutes (30 min prep + 15 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 Grilled Acarajé with Spicy Vatapá Sauce?

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 onion, finely chopped from drying out.

Can I substitute ingredients in Grilled Acarajé 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 Grilled Acarajé 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.

Is Grilled Acarajé with Spicy Vatapá Sauce vegan option?

Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes