Black-eyed pea fritters (Acarajé) from The Book of Latin American Cooking: 500 Superb Recipes from All the Latin American Cuisines--From the Northern Border of Mexico to the Southernmost Tip of Chile by Elisabeth Lambert Ortiz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Black-eyed pea fritter sauce (Môlho de acarajé)

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.

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