Invite your friends over for a weekend brunch and whip up a tasty Latin and Caribbean version of an American classic. That’s what’s cooking tonight as we grab a Bite with Belkys. The Chef: Oumar DioufThe Restaurant: Wyn Wyn, MiamiThe Dish: Acarajé Benedict Ingredients:Acarajé Batter:Dri ed black-eyed peas: 1 lbYellow onion, grated: 5 ozGarlic, minced: 2 tbspSalt: 1½ tbspWhite pepper: 2 tspOil (for frying)Smoked Salmon or Ham for proteinPoached eggs Dende Hollandaise (ingredients combined):Egg yolks: 4Lemon orange juice: ½ cupClarified butter: 1½ cupsCayenne salt Method of Preparation: Soak peas overnight. Remove skins, rinse clean. Blend peas with onion, garlic, salt, and white pepper until smooth. Whip batter to aerate. Fry spoonfuls in 350°F oil until crisp outside and tender inside. To Plate: Split acarajé, add smoked salmon or ham, poached egg, hollandaise. Garnish with micro cilantro and chili powder. Serve with pico de gallo. Wyn Wyn2217 NW Miami Ct, Miami, FL 33127(Arlo Hotel)(786) 522-6601www.wynwynmiami.com ...read more read less