Tacacá

Tacacá is a vibrant and unique dish from the Amazonian region of Brazil, steeped in indigenous culinary traditions. This hearty soup combines tucupi, a yellow broth derived from cassava, with the tangy jambu herb, chewy manioc gum, and savory shrimp. Perfect for warming up during the "Festa Junina" celebrations or any time you crave an exotic, tangy taste of the Amazon.

Ingredients

🍤 0.5 kg dried, salted shrimp, heads and legs removed
🥘 2 liters tucupi (yellow broth from cassava root)
🌿 2 chicory leaves
🧂 Salt, appropriate amount for taste
🍬 1 tablespoon sugar, optional
🧄 3 cloves garlic
🥣 1 cup manioc gum, also known as tapioca starch
💧 0.5 cup water for dissolving goma
💧 1 liter water for boiling goma
🌿 1 bunch jambu, green leaves separated from stems
💧 0.5 liter water for boiling jambu
🌱 Chopped green onions, for garnish

Instructions

1- Prepare the Shrimp:

• Rinse 0.5 kg of dried, salted shrimp thoroughly to remove excess salt. Remove the heads and small legs.

2- Prepare the Tucupi:

• Pour 2 liters of tucupi into a large pot.
• Add 2 chicory leaves and bring to a boil for 15 minutes.
• Optionally, stir in a tablespoon of sugar to balance acidity and salt to taste.

3- Prepare the Goma (Tapioca Starch):

• Boil 1 liter of water with 3 cloves of garlic for about 5 minutes.
• Remove garlic using a slotted spoon.
• In a mixing bowl, dissolve 1 cup of manioc gum with 0.5 cup of water until smooth.
• Gradually pour the goma mixture into the boiling garlic-infused water, stirring continuously until it becomes transparent and sticky.

4- Prepare the Jambu:

• Wash a bunch of jambu leaves thoroughly.
• Boil 0.5 liter of water in a small pot and add the jambu leaves.
• Cook for 5 minutes, then drain and set aside.

5- Assemble the Tacacá:

• In a traditional serving bowl or cuia, start with a ladle of hot tucupi.
• Add a ladle of the cooked goma.
• Add a portion of cooked jambu leaves.
• Top with several cleaned shrimp.
• Finish off with additional hot tucupi to fill the bowl and garnish with chopped green onions if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: Serves approximately 4
Equipment:

• Large pot
• Medium pot
• Small pot
• Slotted spoon
• Mixing bowl
• Ladles
• Traditional serving bowls (cuias)
• Tongs and wooden skewer or chopsticks
• Cutting board/mat
• Stovetop burner
• Sink

Cooking Tips:

• Use a slotted spoon to retain the infused flavor of garlic without overpowering the goma.
• Stir the goma steadily to ensure a smooth, non-clumping texture.
• Taste and adjust sweetness of tucupi with sugar according to your preference.

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Raphael Camposo: https://www.youtube.com/@raphaelcamposo

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Tacacá