Acaraje are a Brazilian specialty, a popular street food from Bahia, a region of Brazil known for its beautiful beaches. Acarajé are the South American incarnation of Nigerian akara, which are similar fritters made from black-eyed peas. In Brazil, acarajé are typically seasoned with dried shrimp, and once fried they are split open and filled with spicy Brazilian favorites like caruru and vatapa - making them something like tacos.
I have a quick and easy recipe for acarajé that simplifies things by starting with canned black eyed peas. But to achieve the true texture and flavor of traditional acarajé, the skins and "eyes" must be removed from dried black-eyed peas, a somewhat laborious task (though there are tricks for making it easier). The skins and caritas (little faces) are what give black eyed peas their earthy flavor - once they are removed the remaining interior of the bean is sweet and starchy and can be ground into a smooth and fluffy batter. Properly prepared, acarajé are brown and crispy on the outside and white on the inside, with a soft texture that is very similar to hush puppies or falafel. They have a mild flavor (though you can spice them up with chile peppers and dried shrimp of course) that goes well with different fillings.
Make appetizer-size acaraje and stuff them with the traditional Brazilian fillings or whatever sounds good - pimento cheese (as pictured), ham salad, shrimp salad, sour cream, sautéed mushrooms, salsa.. the possibilities are endless.

See Also

Black Eyed Peas and Rice - Arroz con Frijoles Caritas

Brazilian Black-Eyed Pea and Shrimp Fritters - Acaraj

Black-eyed Pea Soup with Ham - Sopa de Jamon y Frijoles de Ojo Negro