Acarajé
Made with bean paste type feijão-fradinho (Vigna unguiculata, or our bean brown with a black eye), onion and salt, fried in dendê, the acarajé is a typical dish of Brazil is particularly common in the north East, not least the state of Bahia where it is customary to fry it and stuff it in the street, and then eat it on the spot and that is sold in tabuleiro from Bahia, the stand where the Bahian demonstrating products. Once fried, the dough acquires consistency and is generally filled or accompanied by pepper, shrimp, vatapá, caruru and salad a unique delight for those who love intense and substantial flavours. Ritual dish in the Afro-Brazilian religion called Candomblé, the acarajé is a sacred food to the gods so that, despite being sold in the streets in a secular context, the recipe can not be changed while not secret and can only be prepared by the clergy Candomblé. | 
South America
Brazil
Bahia
