Acarajé

Slice the onion very thinly. Place the sliced onions in a skillet with the olive oil or palm oil, sprinkle with salt and chile powder, and cook on low heat until they are soft and golden brown (about 15 minutes).

Add the shrimp and sauté until shrimp are pink. Remove from heat and season with salt and pepper to taste. Set aside.

Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas.

Remove the seeds and white parts from the inside of the chile pepper and add to the processor.

Process mixture just until very well-blended, adding a tablespoon or two of water or broth if needed.

Add flour by the tablespoon, until the mixture is stiff enough to hold a shape. Divide into 15 pieces, and shape into balls or ovals with the palms of your hand.

Heat 2 inches palm oil and/or vegetable oil in a pot over medium-high heat. Fry several fritters at a time until browned on all sides. Drain fritters on a plate lined with paper towels. Fritters can be kept warm in a 200-degree oven.

Split fritters in half and fill with a spoonful of the onion and shrimp mixture. Serve warm.