Tacacá

Brazil · Latin America

Dark bowl of yellow broth with leafy greens and shrimp, served with a spoon on a table.
Tacacá

Tacacá combines tucupi cassava broth, tapioca starch, jambu and dried shrimp in a serving bowl. The ministry’s recipe seasons prepared tucupi with garlic, chicória-do-Pará and pimentas-de-cheiro. The jambu and salted dried shrimp are boiled separately and drained.[1]

Tapioca starch is first dissolved in cold water, then stirred into boiling water until thick and translucent. A little hot tucupi goes into a cuia or bowl, followed by the starch mixture, jambu leaves and shrimp. More tucupi completes the bowl.[1]

References

Sources checked:

  1. Aprenda como fazer o tradicional Tacacá — Ministério da Pesca e Aquicultura
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Tacaca.jpg

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