World Flavors Cookbook

Tacacá

A unique Amazonian soup made with tucupi (yellow cassava juice), jambu (a tongue-numbing herb), dried shrimp, and tapioca starch gum.

Cuisine: Brazil

Ingredients

• 1L tucupi juice
• 200g dried shrimp
• 1 bunch of jambu leaves
• 1/2 cup tapioca starch (goma)
• 2 cloves garlic, minced
• Salt and chicory to taste

Instructions

1. Boil the tucupi with garlic and chicory for 15 minutes.
2. In a separate pot, cook the jambu leaves in boiling water until tender, then drain.
3. Dissolve tapioca starch in a little water and cook until it forms a transparent, thick gum.
4. To serve: place a ladle of gum in a "cuia" (traditional bowl), add jambu leaves, dried shrimp, and pour the hot tucupi over it.
5. Eat while hot, enjoying the tingling sensation from the jambu.