Salvador Acarajé 🧆

Method

1. 1

   Soak black-eyed peas overnight, rub off the skins, then grind with onion and garlic to a light, aerated paste that 'falls' slowly from a spoon; salt to taste.

2. 2

   Heat dendê palm oil in a deep pan until fragrant; drop spoonfuls of the batter and fry, turning once, until blistered and deep gold outside, creamy inside.

3. 3

   Drain briefly — they keep the oil's colour — and split each fritter open with two spoons, the classic baiana gesture.

4. 4

   Stuff with vatapá, caruru and toasted dried shrimp, finish with a slice of malagueta pepper, and serve hot from the pan.