A beloved street food rooted in Afro-Brazilian culture, especially popular in the northeastern region of Bahia. It is made by grinding black-eyed peas into a smooth dough, shaping it into balls, and deep-frying them in aromatic dendê oil. Traditionally, it is split open and stuffed with ingredients like shredded shrimp, vatapá (a creamy paste made from bread, shrimp, and coconut milk), caruru (a sauce with okra and herbs), and spicy pepper paste. Vendors called “baianas” often sell it at festivals and street stalls, making it not just a snack but a symbol of African heritage in Brazil.
Acarajé
