For the Acaraje...

In a blender, mix 1 cup of peeled black eyed beans which have been soaked for an hour, 1 tsp salt and 1 small chopped onion. While mixing, add 1 cup of water until the ingredients are a paste. Shallow fry scoops of the mixture in Mellow Yellow rapeseed oil until golden brown on the outside and cooked through the middle.

For the Vatapa...

Dice 1 beef tomato, 1 onion, 2 cloves of garlic, 1 red pepper and chop 1 cup of fresh coriander. Oil a frying pan with Mellow Yellow and add the diced onion until they soften. Pour in 250g of sunflower seeds and fry until golden. Add the chopped peppers and tomato followed by 200g creamed coconut and mix until melted. Add 1 tsp salt and paprika to the mix followed by 1 cup of water. Mix the ingredients together then put it into a blender until it becomes a smooth paste. Return the paste to the frying pan to thicken the mix.

For the vinaigrette...

Dice 1 beef tomato, 1 red onion, 2 cup fresh coriander and place into a bowl, add ½ cup cider vinegar and mix well.

To finish...

Cut the Acaraje in half and fill with the vatapa mix and vinaigrette.
For a hotter option, add a dash of Mellow Yellow Chilli Oil.