Afro-Brazilian fritters of fermented black-eyed peas (Acarajé) from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz
- chiles
- onions
- black-eyed peas
- palm oil
-
EYB Comments
Allow dough to ferment for several hours before cooking.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.