[1] The dish was brought by enslaved Yoruba citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo.

[2] Akara is made from peeled beans (black-eyed peas), washed and ground with pepper, and other preferred seasonings, then beaten to aerate them, and deep-fried in small balls.

[3][4] Brazilian acarajé is made from raw and milled cowpeas that are seasoned with salt, pepper and chopped onions molded into the shape of a large scone and deep-fried in dendê with a wok-like pan in front of the customers.

[2] It is served split in half and stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients.

[7][8] Akara plays a significant role in the Yoruba culture, as it is specially prepared when a person who has come of age (70 and above) dies.

In Nigeria, akara is commonly eaten with bread, ogi (or eko), a type of cornmeal made with fine corn flour.

Acarajé sold on the street in Brazil are variously made with fried beef, mutton, dried shrimp, pigweed, fufu osun sauce, and coconut.

[6] Today in Bahia, Brazil, most street vendors who serve acarajé are women, easily recognizable by their all-white cotton dresses and headscarves and caps.

Acarajé is used in Candomblé rituals in the states of Bahia, Rio de Janeiro, São Paulo, Pernambuco, Alagoas, Sergipe, and Maranhão.