Acarajé

What is Acarajé?

Acarajé is a round, golden fritter made from black-eyed peas that have been peeled, milled, and seasoned with salt, pepper, and chopped onion. The mixture is shaped and deep-fried in bright orange palm oil, giving it a crisp shell and a soft, savory inside. Once cooked, it is split open and filled with spicy pastes such as vatapá and caruru, which often include shrimp, ground cashew, and more palm oil. Vegetarian versions may use hot peppers and green tomatoes instead. The aroma is rich and earthy, with a hint of spice from the fillings.

Where does Acarajé come from?

Acarajé has its roots in West Africa, where a similar dish called Akara is made by the Yoruba people in Nigeria, Benin, and Togo. Enslaved Yoruba brought the tradition to Brazil, where it became a staple in Bahia, especially in Salvador. Over time, acarajé became woven into both daily life and religious practice in Brazil, especially among Afro-Brazilian communities. The dish’s history reflects the blending of African and Brazilian cultures, and its sale by women known as Baianas has become a symbol of Bahian identity.

How is Acarajé made?

To make acarajé, raw black-eyed peas are peeled and ground, then mixed with chopped onion, salt, and pepper. The seasoned batter is shaped into balls or scone-like rounds and deep-fried in hot palm oil, often in a pan similar to a wok. Once crisp and golden, each fritter is split and stuffed with fillings such as vatapá (a spicy shrimp and nut paste) and caruru (a paste with okra and shrimp). Vegetarian versions skip the seafood and use vegetables and hot peppers. Some variations are steamed instead of fried, or use other oils for religious reasons.

How and when is Acarajé eaten?

Acarajé is most often sold as street food in Bahia, especially by women called Baianas, who wear traditional white clothing. It is eaten hot, usually as a snack or light meal, and is popular at lunch and dinner times. The fritter is handed to customers split and filled, ready to eat by hand. In Candomblé religious ceremonies, acarajé is prepared as an offering to orixás (deities), with the size and shape varying depending on the ritual. Outside Bahia, it is also found in markets and festivals, and sometimes appears at gatherings and celebrations.

Kinds of Acarajé

Acarajé has several notable variations. Abará is a similar dish where the batter is steamed instead of fried. Acarajé de azeite-doce is fried in oils other than palm oil, such as olive or vegetable oil, for religious offerings where palm oil is not allowed. Acarajé de Xangô is an elongated version made for the orixá Xangô in Candomblé rituals. Vegetarian fillings are also common, using hot peppers and green tomatoes. The dish is found in other Brazilian states like Sergipe and Rio de Janeiro, each with local twists.

What Acarajé means

Acarajé is deeply tied to Bahian identity and Afro-Brazilian heritage. The Baianas who sell it are iconic figures in Salvador and have been recognized for their cultural role. The dish is essential in Candomblé religious practice, offered to orixás in rituals. In 2004, acarajé and the Baianas’ role were declared national intangible heritage in Brazil, and Rio de Janeiro has also recognized it as part of its cultural heritage. Acarajé appears in Brazilian music and television, symbolizing both tradition and street life.

Questions people ask about Acarajé

Good reading and sources

• Acarajé on WikipediaEncyclopedia
• Wikidata recordOpen data