Acarajé

Acarajé is one of Brazil’s most iconic street foods, with roots deeply connected to Afro-Brazilian culture in Bahia. Made from mashed black-eyed peas, formed into balls, and deep-fried in dendê (palm oil), it develops a golden, crispy exterior while staying soft inside. Traditionally, it is split open and stuffed with vatapá (a creamy paste of bread, shrimp, peanuts, and coconut milk), caruru (okra stew), and dried shrimp, creating a rich and flavorful combination.

Beyond its taste, acarajé carries a strong cultural and spiritual significance. It is linked to Candomblé, where it is offered to the orixás (deities), especially Iansã. Women known as baianas, dressed in traditional white attire and headscarves, are the guardians of this culinary tradition, serving acarajé on the streets of Salvador. To eat acarajé is to savor not only a dish but also centuries of heritage and resistance.