Acarajé

Acarajé is a traditional dish from Brazil, specifically from the Bahia region. It is a deep-fried ball of dough, made from black-eyed peas and filled with a variety of ingredients. The dish is often associated with the Afro-Brazilian culture and is a popular street food in Brazil.

History

The origins of Acarajé can be traced back to the Yoruba people of West Africa, who were brought to Brazil during the Atlantic slave trade. The dish was originally prepared as a religious offering to the gods in the Yoruba religion. Today, it is a popular food item in Brazil and is often sold by women dressed in traditional Afro-Brazilian attire.

Preparation

The preparation of Acarajé involves soaking and peeling black-eyed peas, which are then mashed and mixed with salt and chopped onions. This mixture is shaped into balls and deep-fried in dende oil, a type of palm oil. The fried balls are then split open and filled with a variety of ingredients, such as vatapá, a paste made from bread, shrimp, coconut milk, and palm oil, and caruru, a sauce made from okra, onion, shrimp, palm oil, and nuts.

Cultural Significance

Acarajé holds a significant place in the culture of Bahia. The women who sell Acarajé, known as baianas de acarajé, are considered a symbol of Bahia and are recognized as a cultural heritage by the Institute of National Historical and Artistic Heritage in Brazil. The dish is also a common feature in Brazilian festivals and celebrations.

See Also

• Cuisine of Brazil
• Street food
• Afro-Brazilian culture

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