Elements such as coconut milk, palm oil, ginger, and pepper, are present in the dishes of the region, which are prepared with different cooking techniques that are passed from one generation to another.
"Acarajé" is one of the culinary specialties of the typical Afro-Brazilian cuisine of Bahia, related to the cult of Candomblé, where this meal was part of religious rituals. The word "acarajé" comes from the African word "ákárá", which means fireball, referring to its preparation and form. It consists of a dough made with beans or wild peas soaked and then mashed, adding onion, salt, pepper, and shrimp; this dough is fried in plenty of palm oil, served with a pepper sauce, and usually accompanied by the traditional "Vatapá", a stew of bread soaked incoconut milk with ginger, pepper, peanuts, palm oil, and onion.
Another dish that you must try is "Moqueca Baiana", made with fish, multicolored peppers, tomatoes, coriander, pepper, palm oil, and coconut milk, slowly cooked in a casserole.
CASQUINHA DE SIRI
CARANGUEIJO
CALDO DE SURURU
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