I took a photo journey back through our Brazil albums from this summer – there’s still so much to share with you! Here are a few shots of the acarajé we tried straight from a Baiana vendor in the streets of Pelourinho, Salvador.
Acarajé is an example of the African influence on Brazilian cuisine. It’s made from dende oil-fried black-eyed peas and then stuffed with vatapá – a spicy shrimp/palm oil paste and caruru – a medley of vegetables and spicy sauce. Like many of the dishes in Brazil – we found it pretty heavy and decided to split 2 between the 4 of us.