The traditional Nigerian dish Akara, a deep-fried bean cake, has gained remarkable popularity in Brazil, culminating in an annual celebration known as the Acarajé Festival.
Originally introduced to Brazil by enslaved West Africans, particularly those of Yoruba descent, Akara has evolved into a cherished staple in Brazilian cuisine. In Nigeria and West Africa, Akara is a versatile dish made from blended beans and often stuffed with fillings like fish, eggs, or vegetables. It is commonly fried in vegetable or palm oil and served alongside pap, bread, or custard.
In Brazil, the dish, now called Acarajé, has become a beloved street food, especially in Bahia, a northeastern state. According to TRT Afrika, the preparation and sale of Acarajé are a cultural legacy carried on by Baianas women, descendants of enslaved Africans who preserved the culinary tradition.
“This dish, brought by enslaved Yoruba people from western Nigeria, became an essential source of income for their descendants after the abolition of slavery in the late 19th century,” the report explains.
Today, Acarajé has become a symbol of Brazilian culture, celebrated annually in a festival held in Rio de Janeiro to honor its enduring legacy.
During the most recent Acarajé Festival on November 25, vendors demonstrated their unique techniques for making the dish. Joelice Cavalcante, one of the vendors, described the process, explaining how black-eyed beans are blended with onions to create the batter. “The more you mix it, the tastier it becomes,” she noted.
The batter is fried in palm oil, referred to as “dendê oil” in Brazil, to achieve its signature crispiness. “It makes it crispy so that when you bite, you can feel the flavour,” she added.
The festival has grown into an international attraction, drawing tourists from around the world to experience the cultural and culinary fusion that Acarajé represents.
