Tacacá

Tacacá is a beloved culinary gem from the Amazon region of Brazil, celebrated for its bold flavors and unique ingredients. Traditionally served as a warming appetizer, this vibrant dish is ideal for a family lunch starter, offering a combination of tangy tucupi broth, spicy pepper, viscous manioc starch, and aromatic jambu leaves and shrimp.

Ingredients

🌿 1 liter Tucupi
💧 1 liter Water
🌾 250g Manioc starch (Goma de mandioca)
🍤 10 medium or 20 smaller Dried shrimp without heads
🌱 ½ bunch Jambu pre-cooked
🥬 4 leaves Chicória-do-Pará Amazonian herb
🌶️ 1 Pimenta-de-cheiro amazônica Amazon pepper
🧄 1 clove Garlic mashed or finely chopped
🧅 ½ Onion finely chopped
🧂 A pinch of Salt

Instructions

1- Chop Ingredients:

• Finely chop ½ onion and 1 garlic clove.

2- Cook Tucupi:

• Pour 1 liter tucupi into a green enamel-coated saucepan.
• Add chopped garlic, onion, chicória-do-Pará leaves, and pimenta-de-cheiro.
• Heat over medium-high, bringing the mixture to a gentle boil.
• Reduce to low heat and let it simmer for 20 minutes to allow flavors to blend.

3- Prepare Shrimp:

• Blanch dried shrimp in boiling water briefly, drain, and set aside.

4- Prepare Manioc Starch:

• In another green saucepan, combine 1 liter water with 250g manioc starch.
• Cook on low heat, whisking constantly until the mixture thickens and turns transparent and gelatinous.

5- Adjust Seasoning:

• Taste tucupi broth and add salt if necessary, keeping in mind the shrimps' saltiness.

6- Assemble Tacacá:

• Place a layer of the transparent manioc starch mixture into a decorative cuia serving bowl.
• Pour a generous amount of hot tucupi broth over the starch, maintaining a 70% tucupi to 30% manioc starch ratio.
• Garnish with cooked jambu leaves and blanched dried shrimp.

7- Serve:

• Serve Tacacá immediately, piping hot, for the best experience.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Nutritional Information (per serving):

• Calories: Approximately 200
• Protein: 12g
• Fat: 4g
• Carbohydrates: 28g

Equipment:

• Wooden cutting board
• Large chef's knife with a wooden handle
• White ceramic ramekins
• Glass pitcher for liquids
• Two green, enamel-coated saucepans
• Induction cooktop with a black glass surface
• Wooden stirring spoon
• Small metal whisk
• Small metal tongs
• Decorative serving bowl cuia resembling a coconut shell
• Coconut shell ladle
• Metal spoon for tasting
• Palm leaf for serving presentation

Cooking Tips

• Use pimenta-de-cheiro for flavor rather than heat. Vary pepper choice for desired spiciness.
• Stir manioc starch continuously until right consistency is achieved.
• Serve in traditional Amazonian style using a decorated cuia, with a palm leaf as a base.

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Tacacá