These bean fritters originated in Western Africa, but with the slave trade
they spread to the Caribbean and Brazil. Crispy on the outside and
creamy in the middle, they are variously known as acarajé and you see themsold everywhere in Salvador. These are my version of them.
Makes 8 to 10
kidney beans (or black-eyed beans), drained well
pepper to season
oil (or other cooking oil) for frying
beans until smooth, add grated onion, garlic, chilli, salt and pepper to taste
and mix well. Add the flour gradually until the bean paste holds its shape (you
may not need all of the flour). Set aside.
enough oil in a pot to reach approximately 10cm (a smaller pot will save you
oil) and heat. Once hot enough carefully slide tablespoonfuls of the bean
mixture (shaped into rounds or ovals) into the oil. You will know if the oil is
hot enough as the fritters will float.
Cook for 5
minutes until dark brown and crispy. You may need to turn them or they might
turn over by themselves! Set aside on a paper towel to drain.
in the middle (not all the way through) and fill with corn salsa.
Corn & Tomato Salsa
In a bowl mix the following:
§2-3 tomatoes, diced
§½ cup cooked corn kernels (canned or fresh)
§1/4 cup fresh coriander, finely chopped
§2 green chilies (optional), finely chopped
§1 tablespoon lime or lemon juice
§Salt and pepper to taste