In Bahia, the northeastern state of Brazil, there is a dish that is considered to be the most popular street food around, called acarajé. It consists of black-eyed peas or cowpeas that are formed into a ball, deep-fried in dendé palm oil, split in half, then stuffed with flavorful, spicy pastes made from numerous ingredients such as cashews, palm oil, and shrimp.

The most common accompaniments to the dish include a tomato salad and homemade hot pepper sauces. The recipe for the dish originated during the colonial period of the country, from the Nigerian slaves who first started selling it on the streets of Brazil.

Today, acarajé represents a good example of how African influences have been shaping Brazil's cultural heritage and its culinary identity.