Tacacá is a traditional Amazonian dish, popular in Pará, Brazil. This flavorful broth-based soup is made with jambu (Amazonian paracress), tucupi (fermented cassava broth), dried shrimp, and tapioca gum. Known for its unique tingling sensation, thanks to jambu, Tacacá is a must-try for anyone interested in authentic Amazonian cuisine.
Ingredients
- 4 cups (1 liter) tucupi (fermented cassava broth)
- 2 cloves garlic, minced
- 1 small onion, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup jambu leaves (Amazonian paracress)
- 1 cup dried shrimp, washed and peeled
- ½ teaspoon chili pepper sauce (optional)
- ½ cup tapioca gum
Instructions
1. Prepare the Tucupi Broth
- In a pot, heat the tucupi over medium heat.
- Add garlic, onion, salt, and black pepper. Simmer for 20 minutes to enhance the flavor.
2. Cook the Jambu Leaves
- In a separate pan, boil water and add the jambu leaves.
- Cook for about 5 minutes until they become soft. Drain and set aside.
3. Prepare the Tapioca Gum
- In a small pot, heat ½ cup of water.
- Slowly add tapioca gum, stirring constantly until it forms a thick, gelatinous texture.
4. Assemble the Tacacá
- In a bowl, add a spoonful of tapioca gum at the bottom.
- Pour the hot tucupi broth over it.
- Add jambu leaves and dried shrimp.
- If desired, add a few drops of chili pepper sauce for extra heat.
Tacacá is a symbol of Amazonian cuisine, combining bold flavors, rich textures, and a unique tingling effect from the jambu leaves. This exotic dish is perfect for those looking to experience true Brazilian regional food.
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