How to Make Acarajé - Amazing Complete Recipe - Brazilian Food - Bean Fritter
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- Опубликовано: 14 апр 2021
- Learn the complete recipe of Acarajé. Cook the dough and filling from scratch and impress your friends and family with this authentic Brazilian street food.
Ingredients.
Acarajé fritter
½kg black-eyed beans
2 onions
1L Dende oil (red palm oil) to fry
salt and black pepper to taste
300g of clean fresh shrimp to garnish
vatapá:
200g dried shrimp (you can find in Asian markets)
2 cups of flour
1L coconut milk
100ml shrimp stock
100g peanuts
100g cashew nuts
3Tbs Dende oil or olive oil
½ bunch coriander
½ bunch parsley
½ bunch spring onions
1 red chili
1 onion
1/2 red bell pepper, yellow bell pepper
5 garlic cloves
Caruru:
300g Okra
3Tbs Dende oil or olive oil
1 onion
5 garlic cloves
200g dried shrimp
100g toasted peanuts
100g toasted cashew nuts
½ red bell pepper, yellow bell pepper
2 tomatoes
½ bunch coriander
½ bunch parsley
½ bunch spring onions
Salt and pepper to taste
1 red chili or to taste 
Развлечения
Nati! Fantastic! I am going to try it at home! @pelhamonfood
Was looking for Nigerian movie recipe for akara. Glad to have found this too. Didn't realize Brazil had it's own version. Looks delicious, looking forward to giving It a try.
We have so much in common! I would love to go to Nigeria one day :)
Haiti makes it too. It's accra there. Brazil's is a whole meal though so ❤.
I love how you make jokes in the video. You make it so fun to learn. In Nigeria we call it akara. I'm just getting to know about the Brazilian preparation, it's interesting as it has more ingredients than ours. Good job!
I also love that part of the joking around make the video so fun to watch reminds me of growing up in my italian / American family I love learn about of all different cuisine
Though American, I grew up in Maceio, Alagoas, eating acaraje from vendors on our beach almost every day. I could not get enough - and for (at the time) only one cruzeiro apiece! Haven't had since leaving Brazil. Looking forward to making this...once the dende I just ordered arrives. Thanks! (Great music too...brings me back...)
Nice! I’m happy you enjoyed the video!!
I love watching this Brazilian take on Akara. Definitely going to try it 😍
Hi, thanks for sharing this recipe in English 😁😁 I will try to make this at home. I hope to visit Brazil someday to try the authentic ones 🙌🙌 obrigado, love from Philppines
hi from brazil!
Thank you for the history lesson at the beginning and the great recipe. I just returned from Salvador and this is what I ate the most. Now I can try to make it on my own :)
I’m glad you enjoyed the video!!! Food is full of culture 😍
Sooo delicious .🙏From INDIA
Flavors of my childhood. It’s so hard to find large dried shrimp here, but that makes all the difference.
Yes, sometimes we need to adapt to what we can find!
African markets sell the dried shrimp whole and ground, the palm oil, and the black eyed peas already broken and skinned and also in the form of flour.
It is always a good thing when Brazilian lifestyle, music, and foods are brought to the forefront in such a nice and positive way. The recipe is very involved and complex, but I would like to try the dish one day 💯💯 Thank you💯💯.
I’m glad you enjoyed. It is not an easy recipe but with a try!! 😍
Nati, watching the background history is culturally enriching and top fun. Love it !
I want acarajé again :)
Yeeeesss I’ll make for you again!! :)
Muito obrigado!
Não acredito que você tem tão poucos inscritos, seu canal e maravilhoso ❤️❤️ eu amo compartilhar sobre a culinária brasileira com meus amigos gringos, mas é difícil achar algo em inglês, obrigada 😊❤️ vou compartilhar seu canal com todo mundo ❤️❤️❤️
Oi Mariana!!
Muito obrigada! comentarios como o seu me motiva continuar este projeto.
Não é fácil crescer no RUclips, se você conseguir comentar, dar likes e compartilhar já ajuda bastante!!
Obrigada mesmo :)
Adorei,vou tentar e te aviso se deu certo 😉
I finally got a chance to redeem myself with this recipe this week! Your food processor is probably better than mine, so the biscuit texture was more granular, like a falafel. I still had to whip in some raw egg to keep it from falling apart in the oil. But I'm very grateful to you, and also for your reply to me last year. Parabéns, Nati!
wow, adoro Acaraje, it has much significance in the culture of capoeira too. this video had a great explanation of the raiz of acaraje. It was awesome to see the significance with candomble and the orixas. I will be sharing this video and your channel with our students. I hope they enjoy it as much as I did.
Hi Kadra!! Fico muito feliz que você gostou! Thank you so much!
I love Capoeira !! And like Acarajé, played a very important role in the Afro-Brazilian culture. For sure one of the richest in the world :)
Thank you for sharing :)
Tried these on my recent trip to Rio. Although, I will say, finding a restaurant that serves it was a bit of a challenge!
Acarajé is not from this part of Brazil, São Paulo and Rio and many other states from the south are very hard to find. Now you can try to make yourself ;)
I will try this on Sunday
Yes!!!
Deu até vontade!!!!
I love Acarajé delicious 😋
Very interesting. Unique. Will watch more 😊
Nati, amazing. Thanks for teaching us. I will try at home. I love the way you did all the video.
Thank you Alvaro! Please let me know if you have any questions!
@@HungryNati hey Nati is this the right amount of bean fritter to use all of the caruru and vapata? Intuitivly i would have guessed it would be closer tom1kg of beans
@@TheBaltrum Hi Jansko, thank you for reaching out and for you question. Very good one by the way!
No! you will have a lot of left over of cururu and vatapa. Go ahead and enjoy the leftovers with some grill fish or on its own.
You can make less as well, but this kind of dish it is a harder to make only a little bit! If you cut by half should be fine! It is up to you! of course! :)
Let me know if you need anything else:)
I love how thurough this recipe is.
😋 yum that looked amazing delicious at ending so jealous
😍
Thank for adding the history of it sooooo important 🩵💐
Seu canal é muito legal , arrasou , além de ensinar a cozinhar , nós trás mais vocabulário em inglês para descrever nossa cultura 😍
Net é que receita formidável !!!!! Obrigada
Obrigada :)
I love that you use flour in the Vatapá - I want to make this for my sister and I but she is Gluten intolerant so I am able to use non wheat flour… I hope it works!
Obrigada 🥰🇧🇷🇬🇧
Did you make it!? Did it worked?
Any flour should work. Adding a couple of tablespoons of corn starch should help thicken.
Parabéns Nati, receita maravilhosa, minha mãe falou que você fez direitinho rsrssr!!
Saudades
Hello, did you soak the dried shrimp before toasting with cashews and the peanuts? Thanks so much!!
When I was in Sao Paulo, there use to be a bar/cafe like places found commonly all over.
At the counter, there was a large glass bowl with small potatoes...do you know this and can you do a recipe on it?
Thank you Nati for your wonderful recipe & great energy! I'm making these now for dinner tomorrow night.
(1) I didn't know what to do with my turmeric root, so I grated it into the vatapá.
(2) When the okra gets that slimy, yellow gelatinous texture, some would say stop. Regardless of how much broth you have not added yet, that texture doesn't come back with another 20 minutes of heat. In order to regain that texture, you can mix caruru with a batch of okra cooked half as much.
(3) I made both mixtures more gooey by adding chia seeds.
(4) Raw palm oil smells heavenly. It has that fresh cut grass appeal. It's worth the trouble to find it if you can.
I even added the Pamela Fom album to my dinner playlist! =))
Wow, I failed horribly. Even after spreading the raw bean mixture onto a cookie sheet to dehydrate it further, it fell into 1 million granular pieces inside the oil. There was nothing I could even scoop out. if I ever try these again, it's going to have to be with the sequence of flour, egg wash, bread crumbs in order to deep fry them.
I thought I was saving myself time by using canned beans, but maybe the calcium chloride eats away at their integrity?
@@seangates900 oh! Yes!! Needs yo be with dried and uncooked bean. Canned beans are cooked already.
It is not a very easy recipe. But you will get there!!
@@nathaliadeluccas4626 thanks so much for your reply. My other concern is that my red palm oil looks nothing like yours when it's boiling. It boils over so quickly, and on such low heat, that it actually foams before it bubbles. The whole onion appeared to have zero impact on this problem. Should I add a couple of cubes of butter?
Actually, when I use the right beans, this could solve both problems at once. December 14th I will dare to make it again!
You can call it palm oil instead of dende oil, Incase people don't understand what you mean.
Thanks for the tip. I think I mentioned at some point! In case I didn’t, I’ll next time :)
i have a hint for you and 2 questions! :)
let's go with the hint first....if you wanna keep having soft & pretty hands for the rest of your life, you shouldn't let things like lemon juice run through your fingers. it's acid, it attacks the skin. lowest danger acid, but still acidic.
now my questions!
1.) what heat is the stove to be put on when frying the acarajé?
2.) i don't have access to black eyed peas, so i checked for possible replacements and pinto beans are the best match i can get my hands on. now my acarajé-doe dissolves when added to the hot oil. what am i doing wrong, what's the error?