- Acarajé
Acarajé (Audio|Br-Acaraje.ogg|pronunciation) 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 asstreet food .It is made from
black-eyed pea s 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 fromshrimp ,peanut s,palm oil and other ingredients. Avegetarian version is typically served withhot pepper s and greentomato es.Akara (as it is known in southwest and southeast Nigeria) was a recipe taken to Brazil by the
slave s from theWest Africa n coast. It is called "akara" in the Igboland of southeasternNigeria or "koose" inGhana and is a popularbreakfast dish, eaten withmillet porridge .In Candomblé
Acarajé is a fixture in the
Afro-Brazilian religious traditions of "Candomblé ". Although it is the ritual food of the goddessIansan , the first acarajé in acandomblé ritual is offered to Exu.See also
*
Cuisine of Nigeria
*List of Brazilian dishes External links
* [http://www.bahia-online.net/FoodinSalvador.htm Acarajés in Salvador da Bahia]
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