Acarajé

Last night my amazing husband made a wonderfully filling Brazillian dish called acarajé. The essential ingredients include black-eyed pea dough rolled into a ball and deep-fried and then spread with a blended shrimp and onion filling. (The recipe also calls for palm oil. If you know where we can get some, please let us know.)
Acarajé was brought to Brazil from Africa by the slaves. It is frequently sold from stands on the street in Salvador where Jon served his mission. It is a luxury food for the locals and Jon said he had it about once a month while he was on his mission. We plan to take some to the Martineau family Christmas dinner.