Acaraje is a fritter made from cowpeas or black eyed peas fried in dende, or palm oil, descended from the Yoruba dish akara, which originated in Yorubaland across present day Nigeria, Benin and Togo. It was brought to Brazil by enslaved Yoruba people during the colonial period and today is most closely associated with the northeastern Brazilian state of Bahia, particularly the city of Salvador, where it is sold as street food and also serves as a religious offering to the orixas in the Candomble religion.
Facts
Origin Period, From (Year) Origin RegionSourced to the subject's own account FAQs
Is acarajé only a street food?
No. In Candomblé ceremonies, where the dish has its origin, it is offered to the orixás Xangô and Oiá.
No. Brazil's national heritage institute, IPHAN, notes that in Candomblé ceremonies, where the dish has its origin, acarajé is offered to the orixás Xangô and Oiá, without fillings and with specific rituals. The street version sold for eating is served with fillings such as vatapá, caruru and dried shrimp.
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Source Acaraje (Wikipedia)
In Cuisine
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Uses Ingredient
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Source Acaraje (Wikipedia)tier 3
Sources
1. Acaraje (Wikipedia)
Quote
They first appeared in Bahia selling acarajé in the 19th century.
2. Acaraje (Wikipedia)
WikipediaIntroduction
Acarajé is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador.
- In Cuisine: Brazilian Cuisine, Wikipedia category list
View the Source Acaraje (Wikipedia)
- Uses Ingredient: Palm Oil, Infobox main_ingredient field: Black eyed peas, deep-fried in dend? (palm oil)
- Uses Ingredient: Black-Eyed Pea, Infobox main_ingredient field: Black eyed peas, deep-fried in dend? (palm oil)
- Expresses Tradition: Street Food Culture, Wikipedia category: Category:Street food
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