Acarajé

Method

Soak the black-eyed peas in cold water for 8 hours or overnight, then drain thoroughly. Rub the peas between your hands to remove the thin skins, discarding them and rinsing until the water runs clear. Place the skinned peas, finely grated onion, and minced garlic in a food processor and blend until you achieve a smooth, fluffy batter with a light, aerated texture. Season with sea salt and white pepper. Heat the vegetable oil to 180°C in a deep, heavy-bottomed pan. Using two tablespoons, scoop and shape the batter into oval balls, gently dropping them into the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy throughout. Drain on kitchen paper and serve immediately with spiced prawn paste (vatapá) or hot pepper sauce inside.