ASMR EATING BRAZILIAN FOOD | ACARAJÉ | VATAPÁ | CHICKEN🍗| VINAGRETE (EATING SOUNDS)😋Sica's-ASMR

ASMR EATING BRAZILAN FOOD | ACARAJÉ | VATAPÁ | CHICKEN🍗 | VINAGRETE (EATING SOUNDS)😋Sica's-ASMR

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A LITTLE ABOUT THE HISTORY OF ACARAJÉ 👇

Acarajé and vatapá are traditional dishes from Bahia, Brazil.
Acarajé dough is made from black-eyed bean, and vatapá dough can be made from stale bread or wheat flour. I prefer using bread.
Palm oil (dendê), coconut milk, cashew nuts, peanuts, dried shrimp, onion, and garlic are some of the ingredients used in the vatapá mixture.

Acarajé is a culinary specialty of African and Afro-Brazilian cuisine. It’s a fritter made from mashed black-eyed bean, onion, and salt, deep-fried in palm oil.
In Africa, it's known as Akara, and specifically in northern Nigeria, it's also called Kosai. In Ghana, the dish is more commonly known as Koose.
In West Africa, where it's a popular street food, it’s usually served with chili powder or spicy tomato sauce.
In Brazil, especially in Bahia, it’s served with chili pepper, dried shrimp, caruru, vatapá, and green tomato salad.

The History of Acarajé:

Acarajé originated from the Yoruba people of West Africa (Togo, Benin, Nigeria, Cameroon), and corresponds to the dish consumed in Brazil. It is similar to the falafel from the Middle East. Arabs introduced this type of dish to Africa during various incursions between the 7th and 19th centuries. In Africa, the dry fava beans or chickpeas used in falafel were replaced by black-eyed bean.

Acarajé from Bahia:

Acarajé is also a typical dish from Bahian cuisine and one of the main products sold at the "tabuleiro da baiana" (the name given to the tray used by Bahian women to display and sell food). These are often more flavorful and richly seasoned, different from those prepared as offerings to orixás (Afro-Brazilian deities).

The preparation of acarajé for sale by Bahian women is nearly identical to the one made for religious purposes, but the way it's served differs. It can be split in half and filled with vatapá, caruru, sautéed shrimp, and chili pepper.
Acarajé is similar to abará, the main difference being in the cooking method: acarajé is deep-fried, while abará is steamed.

Acarajé ingredients:
– 500 grams of peeled and ground black-eyed peas
– 150 grams of grated onion
– 1 teaspoon of salt (or to taste)
– 1 liter of palm oil for frying

Shrimp filling:
– 2/3 cup of palm oil
– 3 chopped onions
– Garlic to taste
– 700 grams of peeled, smoked shrimp sautéed for 10 to 15 minutes

You can also add caruru, vatapá, and refried malagueta chili paste in palm oil.
(Source: Wikipedia)