Tacacá of Brazil

Tacacá is a delicacy present throughout the Brazilian Amazon, in the states of Amazonas, Acre, Roraima, Amapa, Para and Rondonia. It prepared a thin, well-seasoned broth usually made with salt, onion, garlic, northern coriander, cilantro and chives, and especially a yellowish broth, called tucupi. Puts up this broth over the tapioca gum, also served with dried shrimp and jambu (Amazon herb that causes a kind of tingling in the lips.). Serve very hot, seasoned with pepper, gourds. The tucupi and tapioca (which prepares the gum), are the result of mass grated cassava that after pressing for flour results in a milky-yellow liquid. After allowed to stand, tapioca is deposited at the bottom of the container and tucupi in its upper part.

Its origin is indigenous and second Cascudo, derived from a type of Indian soup called mani poi. House Krusty says "This mani Poi birthed current tacacá with fish or meat broth, garlic, pepper, salt, sometimes dried shrimp."



Presentation and consumption

Serve in bowls. Put yourself first some tucupi and the broth pepper-of-smell with tucupi. Added to gum and arrange themselves branches well distributed mode Jambu. They put up the shrimps and adds up to more tucupi almost complete bowl.

Becomes the tacacá - it does not say eat or drink - taking his lips to the bowl, sipping small amounts tucupi, mixed with gum. Use a wooden straws to eat shrimp or Jambu.

Since this delicacy is served very hot, it started to use a small basket at the base of the bowl - probably from the 1990s - to protect the hands of those who consume the tacacá.

It is customary to consume the tacacá in the late afternoon on the road, in traditional tacacazeiras. It is not common this dish be served at main meals