Black Eye Pea Fritters with Sauce: Acaraje con Molho

Ingredients

• 1/4 cup dried shrimp
• Oil, for frying
• 2 cups cooked black-eyed peas
• 1 Spanish onion, chopped
• 1 tablespoon chopped garlic
• 1/4 cup chopped cilantro
• Dende oil, to taste
• Molho de Caraje, recipe follows

Directions

Soak dried shrimp in water for 30 minutes.

Preheat 3 inches of oil in a deep saucepan to 375 degrees F.

Rub the skins of the black-eyed peas. Drain the shrimp and place in food processor with the onion, peas, garlic, and cilantro. Drizzle in dende oil, to taste. Using a teaspoon, carefully drop the pea mixture into the oil, frying them until golden brown. Serve with the Molho de Caraje.

Molho de Caraje:

• 1 yellow onion, chopped
• 1/2 teaspoon grated ginger
• 1 tablespoon chopped red jalapeno
• 3 tablespoons dende oil
• 1/2 cup fresh lime juice
• 1/4 cup chopped parsley
• Salt

Put the first 4 ingredients in a food processor and puree lightly.

In a hot saute pan, cook this mixture for 3 minutes. Deglaze with lime juice, add parsley and season with salt, to taste.