Acaraje Event (Bahia)

Acarajé per Guest Calculator (Bahia)

Acarajé is a black-eyed pea fritter (Vigna unguiculata) deep-fried in palm oil (azeite de dendê) and one of the defining dishes of Afro-Bahian cooking. Plan on a standard portion of 2 units (~100 g each) per guest, each one split open and filled with vatapá, caruru, fresh salad and dried shrimp. When the event is bigger and you're serving several dishes, drop that to 1.5 units a person.

The dish carries religious roots in Candomblé, where it was first offered to the orixá Iansã. In 2004 IPHAN registered the profession of baiana de acarajé as Brazilian intangible cultural heritage, the very first recognition of its kind. These are the women who fry and sell it on Salvador street corners, dressed in the traditional white turban and lace dress. You'll find the most iconic stalls at Pelourinho, Rio Vermelho and Largo da Mariquita in Salvador, Bahia.

Applications

It comes in handy for caterers and for festivals like the Festa de Iemanjá, the Lavagem do Bonfim and São João, as well as weddings and corporate events around Bahia. Restaurants and baianas lean on the formula to size their dough, palm oil and shrimp orders, whether they're making 30 units or several thousand.

FAQ

What's the difference between acarajé and abará? The dough is the same. Abará gets steamed wrapped in a banana leaf, whereas acarajé is deep-fried in palm oil. Both serve as religious offerings in Candomblé.

How much palm oil per 100 fritters? Figure on roughly 4-5 litres of azeite de dendê for frying. You reuse the oil from one batch to the next, but there has to be enough to cover the fritters fully.

Can I make them in advance? You can prep the dough 1 day ahead and keep it refrigerated, but save the frying for right before serving. Acarajé loses its crisp texture within 1-2 hours.