One of the most characteristic of Bahiancuisine delicacies, acarajé is a dumpling made of cooked, crushed cowpea seasoned with onion and salt. After being fried in palm oil, the dumpling is cut in half and stuffed with a sauce made with finely-crushed combination of dried shrimp, pepper and onion.
The commercialisation of acarajé, according to several researchers, had its origin in the Brazilian colonial period, when the slaves of gain, rent or gainers who worked on the streets for their masters–went through the city selling goods like porridge.
The great contribution of black slaves to Bahian cuisine is palm oil and pepper -chili pepper and Ataré pepper– brought by Africans.
For more than three and a half centuries, the only notable construction in Praia do Forte, Bahia (a beach now crowded with tourists), was a medieval-style castle erected in 1551 by Garcia d’Ávila, a treasury keeper on the Tomé de Souza expedition.
The public market in Salvador, Bahia, known as Mercado Modelo had its building finished in late 1912. It was a rectangular building, made up of marquees. An imported metallic structure, with a roof, built with superimposed tiles, so as to allow good natural ventilation and illumination.