Acarajé

Cover 400 g dried black-eyed peas with 1.5 L water and leave to soak for 12 hours. Drain, rub the beans between your hands to remove the skins, then rinse.

Grind the black-eyed peas with 2 onions, 1 tsp salt and 100 ml water into a thick, coarse-grained paste. Transfer to a bowl and beat vigorously with a spoon for 3–5 minutes to aerate the batter.

For the vatapá, blend 60 g dried shrimp, 40 g peanuts, 40 g cashews, 1 onion, ginger and 200 ml coconut milk. Transfer to a saucepan, add 30 ml dendê oil and 50 g wheat flour, and cook over low heat for 8–10 minutes, stirring constantly, until you get a thick paste.

For the vinaigrette, finely dice 2 tomatoes and 1 onion, mix with cilantro, 30 ml olive oil, vinegar, half the chili pepper and a pinch of salt.

Heat 270 ml dendê oil in a deep pot to 170–180 °C. Drop in the batter by 2 tbsp portions and fry for 4–5 minutes per side until deep golden brown.

Remove the acarajé with a slotted spoon onto paper towels to drain off excess oil.

Slit each fritter lengthwise without cutting all the way through, fill with vatapá and vinaigrette, add 40 g dried shrimp and the remaining chili pepper. Serve hot.