The Tacacá is a soup of indigenous origin, widely consumed by tribes throughout the Brazilian Amazon.
Composed of tucupi, dried shrimp, tapioca gum, jambu and leafy greens.
Often, small yellow Brazilian chili pepper aji umba is also added to tacacá.
The tucupi is a traditional liquid sauce in the north of the country.
It is a fermented liquid extracted from cassava with a yellowish color. It is marketed by small producers, in markets and fairs.
Jambu is a herb widely used in Pari cuisine, in northern Brazil. Its raw leaves are also used in salads and to create drinks (cachaça with jambu has anesthetic and stimulant properties) and medicine.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 persons
- Cooking methods: Boiling
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients
- 2 quarts tucupi (or vegetable broth)
- 500 leaves dried shrimp
- 1 cup tapioca gum
- 4 aji umba (yellow chili pepper)
- 4 cloves garlic
- 2 bunches jambu
- 4 leaves chicory (or endive)
- to taste salt and pepper
Steps
Desalt the shrimp in water for 3 hours to remove excess salt, consistently changing the water.
Boil the tucupi with garlic and season with a little salt. Add the chicory leaves and the aji umba.
Cook the jambu in water with a little salt – cook for 10 minutes, then drain.
When the tucupi broth starts to boil, dissolve the tapioca gum in a little broth and stir with a wooden spoon until a creamy consistency is achieved.
In each bowl, first put some tucupi, then the gum, the jambu, and the shrimp, then complete with a little more tucupi, pepper, and serve hot.
If you can’t find dried shrimp, you can dry them with a dehydrator for up to 12 hours.
Check out my review on the Melchioni BABELE 118320000 food dehydrator
FAQ (Frequently Asked Questions)
How can I replace tucupi and jambu?
Tucupi can be replaced in its coloration by adding turmeric or saffron to a vegetable broth.
Jambu, on the other hand, can be replaced with watercress or celery leaves.What are the properties of jambu?
Jambu is used by indigenous people for medicinal purposes, such as: treating sore throat, cough, and even to relieve toothache.
Its benefits are numerous in the pharmaceutical and cosmetic industries. The infusion used is beneficial for those suffering from water retention, because it has diuretic properties.
Studies are being conducted on this herb and its anti-inflammatory and anesthetic effects.
It is also found in countries of Southwest Asia, as it was exported by the Portuguese during European colonization periods.
