Food from the field

Will you be watching athletics this weekend? If so, we’ve got a tasty dinner straight from the kitchen of one of our projects in Brazil.

Acarajé or black-eyed pea fritters are crispy on the outside and moist in the middle. A popular street food, Brazilians often split the fritter open (like a taco) and fill it with dried or fried prawns and plenty of chilli sauce.

These fritters are simple to make and a great way to get your kids cooking this summer.

Brazilian black-eyed pea fritters

Ingredients

• 2 cans of black-eyed peas/ beans
• 1 clove of garlic
• 1 onion
• 1 small chilli (use half if you want a milder fritter)
• 1-2 tablespoons of flour
• Salt and pepper to taste
• Palm oil or vegetable oil for frying
• 2 tablespoons of water

Method

1. Thoroughly drain the black-eyed peas and put them in the food processor. Carefully rough chop the onion and garlic, and add it to the peas.
2. Remove the seeds and white parts from inside of the chilli and add to the processor. Remember: wash your hands after!
3. Process the mixture until well-blended, adding a tablespoon or two of water if the mix is too dry.
4. Add flour by the tablespoon until the mixture is stiff enough to hold a shape. Divide into 15 pieces, and shape into balls or ovals with the palms of your hands.
5. Heat five centimetres of oil in a pot on a medium high heat. Fry several fritters at a time until browned on all sides. Drain fritters on to a plate lined with paper towels.
6. Serve with a side salad and some chilli sauce for dipping.

You can find more recipes, especially designed to get your kids cooking, on our Compassion Explorers website.