Acarajé.

Acarajé ( pronunciation (help·info)) is a dish found in Nigerian and Brazilian cuisine. It is traditionally encountered in the northeastern state of Bahia, especially in the city of Salvador, often as street food.

It is made from black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is served split in half and then stuffed with vatapá and caruru – spicy pastes made from shrimp, peanuts, palm oil and other ingredients. A vegetarian version is typically served with hot peppers and green tomatoes.

Akara (as it is known in southwest and southeast Nigeria) was a recipe taken to Brazil by the slaves from the West African coast. It is called "akara" in the Igboland of southeastern Nigeria or "koose" in Ghana and is a popular breakfast dish, eaten with millet porridge.

[edit] In Candomblé

Acarajé is a fixture in the Afro-Brazilian religious traditions of Candomblé. Although it is the ritual food of the goddess Iansan, the first acarajé in a candomblé ritual is offered to Exu.

A street vender selling Afro-Brazilian acarajé in Salvador, Brazil.

[edit] See also

• Cuisine of Nigeria
• List of Brazilian dishes

[edit] External links

• Acarajés in Salvador da Bahia

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