Fritters:

1 pound "fradinho" beans or dried black-eye peas
2 onions, minced
1 tsp. salt
dendê (palm) oil for deep-frying *

Spread:

6 fresh green "Serrano" chili peppers, seeded and minced
6 tbs. dried shrimps, ground fine
1 onion, chopped
1 tsp. minced peeled gingerroot
1/2 tsp. salt
1/4 cup dendê (palm) oil *

* available at specialty food stores

Make the fritters. In a large bowl let the beans soak overnight in enough water to cover them by 2 inches. Drain the beans and remove their outer skins by rubbing them together with the palms of the hands (the skins are easily discarded by filling the bowl with water and pouring the water and the skins out). In a food processor grind the beans fine, in batches. In a bowl blend the bean paste with the onions and the salt. With an electric mixer beat the bean mixture until light and fluffy. In a deep fryer or large deep skillet heat 2 inches of the oil to 365° F, spoon 1/4 cup mounds of the batter into it, and fry the fritters, turning them once, for 1 1/2 to 2 minutes or until they are golden. Transfer the fritters to paper towels to drain.

Make the spread. In a food processor blend together the chili peppers, the shrimp, the onions, the gingerroot, and the salt. Cook the mixture in a small skillet in 1/4 cup palm oil over moderate heat, stirring, for 10 minutes. Split the fritters and serve them with the spread.