Acarajé here was solidly made — smoky and umami-deep without anything to complain about. dende palm oil was present and handled reasonably. But something was missing from the depth that this dish should have. Brazilian cuisine reflects indigenous, Portuguese, and African culinary heritages in equal…
Read full review →Having eaten Acarajé at several restaurants over the past year, I can say this version is the best. The sweet from tropical fruits quality is more pronounced here than anywhere else I've tried. manioc flour farinha is handled with real knowledge — you can taste the difference. This is proper a Rio …
Read full review →I took a cooking class specifically to learn how to make Acarajé correctly. The instructor explained why dried shrimp is used the way it is — something I'd never understood from just eating it. The sweet from tropical fruits result when you make it yourself is different. Brazilian cuisine reflects …
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