African Peppers and Acarajé Sauce
Courtesy of the New York Public Library
Acarajé is a sort of blacked-eyed-pea dumpling fried in dendê or palm oil served with a hot spicy sauce made with malagueta pepper. Black-eyed-peas, palm oil, and malagueta pepper are made from plants indigenous to Africa and which arrived in the Americas via the Colombian exchange and African slave Trade. Malagueta pepper became popular in colonial Brazil.
Acarajé sauce recipe
Ingredients
4 dry malagueta peppers
¼ cup Dried ground shrimp
1 small Chopped onion
½ teaspoon Salt
½ teaspoon Ginger
2 tablespoons Dendê oil (palm oil) or try olive oil
Method
Pound first 5 ingredients together and mix thoroughly or put through blender. Heat in the oil for about 10 minutes serve over a great tasting acarajé.
