Tacacá is a beloved street food originating in Pará state, representing the rich culinary heritage of the Amazon region. This vibrant soup combines indigenous ingredients like tucupi (wild manioc root juice) with complex flavors that reflect the diverse ecosystem of the rainforest. The dish is traditionally served hot and known for its unique, slightly numbing sensation from the jambu leaves.
Ingredients
- 2 cups tucupi broth
- 1/2 cup dried shrimp
- 1 cup manioc flour (goma)
- 4 jambu leaves
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons dendê oil
- Salt to taste
- 1/4 cup fresh cilantro
- 1 chili pepper, sliced
Instructions
- In a large pot, heat dendê oil and sauté garlic and onions until fragrant, about 3-4 minutes.
- Add tucupi broth and bring to a gentle simmer, stirring occasionally.
- Slowly incorporate manioc flour, whisking continuously to prevent lumps.
- Add dried shrimp and let simmer for 10-12 minutes until broth thickens.
- Season with salt and additional chili pepper to taste.
- Add jambu leaves in the final 2 minutes of cooking.
- Garnish with fresh cilantro before serving.
- Serve immediately in traditional clay bowls.
Chef Tips
- Use fresh tucupi if possible for authentic flavor
- Can substitute jambu with spinach if unavailable
- Store leftovers in refrigerator for up to 2 days
- Best served immediately while hot
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