📝 About This Recipe
Deep from the heart of the Marajó Island and the mangroves of Pará comes Caldo de Turu, a legendary delicacy prized for its intense oceanic flavor and reputed aphrodisiac properties. This milky, savory soup features the 'Turu' (Neoteredo reynei), a wood-boring mollusk harvested from fallen mangrove trunks that tastes like a concentrated cross between a clam and an oyster. Brightened with lime, aromatic chicória, and creamy coconut milk, this dish offers a true, soul-stirring taste of Northern Brazilian biodiversity.
🥗 Ingredients
The Turu
- 500 grams Fresh Turu (Mangrove Worms) (cleaned, heads removed, and thoroughly rinsed)
- 2 tablespoons Lime juice (for cleaning and marinating)
Aromatic Base
- 4 cloves Garlic (minced)
- 1 medium Yellow Onion (finely diced)
- 3 leaves Chicória-do-Pará (Culantro) (finely chopped; substitute with extra cilantro if unavailable)
- 1/2 cup Cilantro (chopped)
- 2 stalks Scallions (sliced)
- 3 pieces Pimenta-de-cheiro (Aromatic chili) (seeded and minced; these are flavorful but not spicy)
The Broth
- 200 ml Coconut Milk (fresh or high-quality canned)
- 500 ml Vegetable or Fish Stock (low sodium)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Urucum (Annatto powder) (for a vibrant golden-red color)
- to taste Salt and Black Pepper
- 1/4 cup Manioc Flour (Farinha de Mandioca) (to thicken slightly if desired)
👨🍳 Instructions
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1
Begin by cleaning the Turu. If they are whole, remove the hard calcified head and rinse them under cold running water to remove any mangrove wood debris or sand.
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2
Place the cleaned Turu in a bowl and toss with 2 tablespoons of lime juice. Let them sit for 10 minutes; this helps neutralize the strong 'muddy' scent while preserving the briny flavor.
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3
Heat the olive oil in a heavy-bottomed pot or a traditional clay pot over medium heat.
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4
Add the diced onion and sauté for 3-4 minutes until translucent and soft.
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5
Stir in the minced garlic, pimenta-de-cheiro, and the urucum powder. Cook for another 2 minutes until the oil turns a bright orange-red and the aromatics are fragrant.
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6
Add the Turu to the pot. Sauté them gently for 3 minutes. You will notice they release their own liquid, which is packed with umami.
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7
Pour in the vegetable or fish stock. Bring the mixture to a gentle simmer, but do not let it reach a rolling boil to keep the Turu tender.
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8
Add the chopped chicória-do-Pará and half of the cilantro. Simmer for 10-12 minutes.
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9
Lower the heat and stir in the coconut milk. This adds a luxurious creaminess that balances the acidity of the lime and the brine of the mollusk.
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10
If you prefer a thicker 'pirão' style consistency, slowly whisk in the manioc flour in a thin stream, stirring constantly for 2 minutes.
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11
Taste the broth. Season with salt and freshly ground black pepper as needed. The Turu is naturally salty, so be cautious.
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12
Turn off the heat and stir in the remaining cilantro and scallions for a final burst of freshness.
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13
Cover the pot and let it rest for 2 minutes before serving to allow the flavors to marry perfectly.
💡 Chef's Tips
If you cannot find fresh Turu, high-quality frozen ones from specialized Brazilian markets work well; just thaw them in the fridge overnight. Avoid overcooking the Turu! Much like squid or oysters, they can become rubbery if boiled aggressively for too long. Chicória-do-Pará is essential for the authentic 'North' flavor profile; it has a much stronger, earthier taste than regular cilantro. For an extra kick, add a few drops of tucupi (fermented manioc juice) or pimenta malagueta oil at the very end.
🍽️ Serving Suggestions
Serve piping hot in deep ceramic bowls to retain heat. Accompany with a side of 'Farinha de Bragança' (toasted manioc flour) for added crunch. Pair with a cold glass of Cerveja Cerpa or a refreshing Cupuaçu juice. Provide extra lime wedges on the side for guests to adjust the acidity to their liking. A side of white rice is perfect for soaking up the flavorful coconut broth.