By Bryan Gregory Sanders, Contributing Reporter
RIO DE JANEIRO, BRAZIL- Bahian women hustling with assembly line precision can only mean two things: acarajé street food and a line of hungry customers about to have that “Brazilian experience”. Acarajé consists of peeled black eyed peas mashed into a paste with a splash of onion and deep fried in an often unforgivably strong smelling dendê (palm oil).
Then once cooled, sliced in half and generously crammed with vatapá (bread, shrimp, coconut milk, finely ground peanuts, and palm oil mashed into a creamy paste) and caruru made of okra, onion, shrimp, more palm . . .
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