Today we’re going to learn about acarajé, a traditional snack from Bahia.

Acarajé originally came from Western Africa, and is still sold on the streets of Nigeria. The recipe was brought to Brazil by slaves, and became a popular food in the Northeast of Brazil which had a high concentration of slaves. It is most famous in Bahia, especially Salvador, but is sold all over Brazil. Sold on the street and prepared by Bahian women in traditional white flowing dresses and headwraps, acarajé may seem like just a snack food. But according to historians, it has origins in the Afro-Brazilian religion Candomblé, and is considered a sacred food, an offering to the gods.

This food is made with by frying black eyed peas, onions, and salt in dende oil, and serving the mixture with dried shrimp, hot peppers, vatapá, caruru, and fresh vegetables. Vatapá is another Afro-Brazilian food, a hummus-like dish made from bread, ginger, nuts, coconut milk, and dende oil, as well as shrimp or fish. Caruru has the same origins, and is also linked to Candomblé. It is made with okra, onions, shrimp, dende oil, cashews, and peanuts.

Here are some recipes so you can try acarajé yourself:

Muito Mais Receitas

Mariza Placido’s Recipe

Tudo Gostoso Recipe

Emeril Lagasse’s Recipe