Akara, a cherished Nigerian dish, has become a key element of Brazilian cuisine, celebrated annually during the Acarajé Festival. This deep-fried cake, made from beans, was introduced to Brazil by enslaved West Africans who were forcibly taken to South America centuries ago....Read Full Article >>➤
In West Africa, particularly Nigeria, Akara is a staple food often filled with fish, eggs, or vegetables.
Typically fried in vegetable or palm oil, it is commonly paired with foods like pap, bread, or custard. In Brazil, the dish, known as Acarajé, has grown into a beloved street food, especially in Bahia, a northeastern state.
According to TNT Afrika, Acarajé is traditionally prepared and sold by Baianas women, who honor the culinary traditions of their enslaved ancestors.
“These slaves, mostly of Yoruba heritage from western Nigeria, were abducted from their homelands and taken across stormy seas to Bahia,” the report stated.
“After the abolition of slavery in the late 19th century, the sale of Acarajé grew in popularity and became an important source of income for descendants of enslaved people,” it added.
The dish’s cultural importance is highlighted by an annual festival in Rio de Janeiro, which celebrates its enduring legacy in Brazilian culture.
At the recent Acarajé Festival on November 25, vendor Joelice Cavalcante shared insights into the preparation of Acarajé in Brazil, where it is often served with sauce, adding unique twists and flavors.
She explained that the batter is made from black-eyed beans blended with onions. “The more you mix and blend it, the tastier it becomes,” Cavalcante said.
The batter is deep-fried in palm oil, referred to as dende oil in Brazil, which enhances its texture and taste. “It makes it crispy so that when you bite, you can feel the flavour,” she added.
Acarajé’s journey from West Africa to Brazil reflects the resilience of enslaved people and their ability to preserve and transform cultural traditions, making this Nigerian delicacy a treasured part of Brazilian heritage.
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