Aracaje

Directions

You will need to soak the black-eyed beans overnight. Place beans and 4 quarts water in a large bowl and soak overnight until softened and doubled in size. Drain, and then rub beans together to remove any loose skins. (Do not worry about removing them all).

Soak shrimp in 1 ¼ cup simmering water for 20 minutes or until softened, then drain. Process shrimp, onion and garlic in a food processor until finely chopped. Add beans, cayenne, coriander and olive oil, and process to a paste. Season with salt and pepper. Divide bean mixture into 18 balls. Flatten slightly and place on a lined sheet pan. Cover with plastic wrap and set aside. To make mojo de acarajé, heat olive oil in a frying pan over medium heat. Add onions, garlic and chili, and cook, stirring occasionally, for 8 minutes or until onions are browned. Increase heat to high and add prawns and sugar. Cook, stirring, for 1 minute or until prawns start to turn pink. Add the cachaça and cook for a further 30 seconds or until prawns are just cooked and liquid has evaporated. Add coriander and lime juice. Season, cover and keep warm. Fill a deep fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 365 degrees (or until a cube of bread turns golden in 15 seconds). Working in 3 batches, gently drop bean balls into oil and fry, turning halfway, for 4 minutes or until golden and cooked through. Remove fritters with a slotted spoon and drain on paper towel. Serve hot, topped with mojo de acarajé.   Note • Dried shrimp are available from Asian food shops and selected supermarkets.