acarajé

Acarajé is a gastronomic specialty of African and Afro-Brazilian cuisine. It is a dumpling made of cowpea, onion and salt, and fried in palm oil. The acarajé of the Yoruba from West Africa (Togo, Benin, Nigeria, Cameroon), which corresponds to the delicacy consumed in Brazil, is similar to the Arabic falafel from the Middle East, but made with cowpea. Acarajé is a typical Candomblé cookie. Its origin is explained by a myth about Xangô's relationship with Iansã. The dumpling thus became an offering to these orixás. The first acarajé is offered to Exu. The following are offered to the orishas for which they are being made. As stated earlier, acarajé has African origins and arrived in Brazil because of the enslaved people who came from Africa. At the time, there were enslaved black women, who had the function of going to the streets and selling goods to their employers. They sold different items: porridge, fried fish, acarajés, cakes, cocadas and much more. After work, the slaves passed on most of the profit to their employers, but they could keep a small percentage. Because of this, many were able to support their families and buy their own freedom. The profit from this activity also helped in the creation of afro-brazilian religious safe spaces and in the financing of Candomblé terreiros. The women continued the craft after the slavery period and, today, they are known as the baianas do acarajé. The baianas do acarajé are easily recognized by their clothing: cloth on their heads, long white dress, ornaments and necklaces. The craft of the baianas do acarajé is considered a National Heritage and is related to the ritual that involves the preparation of food, in addition to the clothing worn by women. The method of preparing Bahian acarajé is practically the same in relation to orixá acarajé: the difference lies in the way it is served. It can be cut in half and stuffed with vatapá, caruru, braised shrimp and pepper.