Vibrant Acarajé with Spicy Vatapá Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Golden deep-fried black-eyed pea fritters stuffed with creamy, spicy vatapá sauce, showcasing Afro-Brazilian coastal flavors. This brazilian-inspired seafood ready in about 50 minutes pairs dried black-eyed peas, medium onion, chopped, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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. 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 dried black-eyed peas
• 1 medium onion, chopped
• 1 tsp salt
• 1 cup dendê oil (red palm oil)
• 1/2 cup shrimp, peeled and chopped
• 1/2 cup fresh bread crumbs
• 1/2 cup coconut milk
• 3 tbsp peanut butter
• 1 tsp ginger, grated
• 3 cloves garlic cloves, minced
• 1 small red chili pepper, chopped
• 1 tbsp lime juice
• 2 tbsp scallions, chopped
• 1/2 tsp black pepper

Instructions

1. Step 1: Soak 2 cups dried black-eyed peas in water overnight. Drain and rub between hands to remove skins, rinse until skins separate, then drain well.
2. Step 2: In a food processor, combine peeled black-eyed peas and 1 medium chopped onion, pulse until a smooth thick batter forms. Transfer to a bowl and mix in 1 teaspoon salt.
3. Step 3: Heat 1 cup dendê oil in a deep pan over medium heat until 350°F. Shape batter into small balls or patties using wet hands, then deep-fry in batches for 4-5 minutes until golden and puffed. Drain on paper towels.
4. Step 4: For the vatapá filling, heat 1 tablespoon dendê oil in a skillet over medium heat. Add 3 minced garlic cloves, 1 teaspoon grated ginger, and 1 small chopped red chili pepper, sauté for 2 minutes until fragrant.
5. Step 5: Stir in 1/2 cup chopped shrimp and cook for 3 minutes until opaque. Add 1/2 cup coconut milk, 3 tablespoons peanut butter, 1/2 cup fresh bread crumbs, 2 tablespoons chopped scallions, and 1/2 teaspoon black pepper. Cook, stirring, for 5 minutes until thick and creamy.
6. Step 6: Remove from heat and stir in 1 tablespoon lime juice. Cut each fried fritter open and fill with 2 tablespoons of the spicy vatapá mixture before serving warm.