Tacacá is one of the signature dishes from Pará, in the north of Brazil. Although it isn’t really a meal, it is a very popular snack in Brazil’s northern region. It is prepared with a thin yellow broth called tucupi, served over goma, shrimp and jambu.
Tucupi is a yellow sauce extracted from the root of the mandioca brava, a local variety of manioc. The tucupi is extracted by peeling, grating and pressing the root.
The broth is served in bowls, piping hot, flavored with salt and hot sauce. It is sold at small food stands on the streets of Belém.
- 2 liters of tucupi
- 4 cloves of garlic
- 1 teaspoon of salt
- 4 malagueta peppers
- 2 sprigs of jambu
- 1.5 kilo of dried salted shrimp
- 1.5 cup of tapioca starch
How to prepare:
- Combine the tucupi, garlic, chicory and salt in a pan. Bring the mixture to a boil. Reduce the flame, cover the pan and let it simmer for 30 minutes.
- Cook the jambu in warm water. Let it cook until the sprigs are tender. Remove from the stove and drain. Reserve the sprigs
- Remove the heads and soak the shrimp in a bowl of water to remove the excess salt.
- Boil 4 cups of water with salt and dissolve the starch in a bowl of cold water. Add the dissolved starch gradually to the boiling water, until it forms a thick paste.
- Serve the dish in a bowl, in the following order: two tablespoons of tucupi, one scoop of starch, a scoop of tucupi, some jambu leaves and five shrimp, salt and pepper to taste.