acarajé

Acarajé is a popular street food found in Brazil, particularly in the state of Bahia. It is a type of fritter made from black-eyed peas, onions, and salt, which are then mashed and fried in dendê oil, also known as palm oil. The resulting dough is formed into a ball and deep-fried until golden brown and puffy.

Traditionally, acarajé is split open and filled with various accompaniments. Common fillings include vatapá, a rich paste made from bread, shrimp, coconut milk, and peanuts; caruru, a stew of okra, shrimp, and nuts; and salpicão, a shredded chicken salad. A spicy vinaigrette made with malagueta peppers is often added, along with dried shrimp.

The origins of acarajé are deeply rooted in West African cuisine, brought to Brazil by enslaved Africans. It holds significant cultural and religious importance, especially within the Candomblé religion, where it is offered to the goddess Iansã. Acajé vendors, often women dressed in traditional white clothing known as "baianas," are an iconic sight in Brazilian cities, especially Salvador. The preparation and sale of acarajé are considered an important part of Afro-Brazilian heritage.