Akara

[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.

Acarajé
Baiana selling acarajé on the streets of Salvador , Brazil.