Bahian black-eyed pea fritters with prawn filling (Acarajé)

1. Soak the black-eyed peas in cold water for 6-8 hours (or overnight), then rub the beans between your palms to remove the skins: the skins float to the surface and can be poured off – repeat a few times until the peas are almost completely white.

2. Blend the skinned peas with the roughly chopped onion and salt in a blender with very little water into a thick, smooth purée, then beat hard with a wooden spoon for 5 minutes to make it airy and foamy – this is what makes the fritters light.

3. For the filling, soften the finely chopped onion and diced tomatoes in the palm oil for 5 minutes, add the peeled prawns and chopped dried shrimp, cook for 3 minutes and finally stir in the chopped coriander.

4. Heat the palm oil in a deep pot to 175 °C (olive oil coloured with a spoonful of paprika can stand in for palm oil).

5. Shape large ovals from the batter with two tablespoons and fry in batches for 5-6 minutes, turning, until deep brown; drain on kitchen paper.

6. Split the fritters like a bun and fill with the prawn stew – traditionally also with vatapá and hot sauce.

Tip: Acarajé is an icon of the streets of Bahia: white-clad "baianas" fry them in the open street, and it was originally an offering to the goddess Iansã in Candomblé ceremonies.