📝 About This Recipe
Hailing from the heart of the Brazilian Amazon, Tacacá is a mesmerizing, golden soup that captures the wild essence of the rainforest. This iconic street food combines tucupi—a fermented yellow broth extracted from wild cassava—with the electric, tongue-tingling sensation of jambu leaves and the silky texture of goma de mandioca. It is a sensory masterpiece, balancing sour, salty, and umami notes with a unique numbing effect that is truly unforgettable.
🥗 Ingredients
The Broth (Tucupi)
- 2 liters Tucupi (fermented yellow cassava juice) (high quality, pre-boiled if possible)
- 4 cloves Garlic (crushed)
- 3 leaves Chicória-do-Pará (Culantro) (or substitute with cilantro)
- 1 teaspoon Salt (adjust to taste)
- 2 pieces Pimenta-de-cheiro (whole, for aroma)
The Starch (Goma)
- 1 cup Sweet Cassava Starch (Polvilho Doce)
- 2 cups Water (cold)
- 1/2 teaspoon Salt
The Toppings
- 250 grams Dried Salted Shrimp (large, high quality)
- 2 bunches Jambu (Paracress) (fresh leaves and flowers)
- 3-4 pieces Pimenta Murupi (preserved in vinegar, for serving)
👨🍳 Instructions
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1
Begin by preparing the dried shrimp. Soak them in cold water for at least 30 minutes to remove excess salt. Drain and set aside.
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2
In a large pot, bring the tucupi to a gentle simmer over medium heat. It is vital to cook tucupi thoroughly to ensure it is safe and mellow in flavor.
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3
Add the crushed garlic, chicória-do-pará leaves, pimenta-de-cheiro, and salt to the tucupi. Let it simmer for 20-30 minutes to infuse the aromatics.
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4
While the broth simmers, prepare the jambu. Wash the leaves and stems thoroughly. Blanch them in a separate pot of boiling salted water for 2-3 minutes until tender but still vibrant green. Drain and set aside.
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5
Prepare the 'goma' (starch paste). In a medium saucepan, dissolve the cassava starch in the cold water and add a pinch of salt. Stir until completely smooth with no lumps.
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6
Place the starch mixture over medium-low heat. Stir constantly and vigorously with a wooden spoon. The mixture will turn from milky white to translucent and thick.
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7
Continue stirring the goma for about 5-8 minutes until it is heavy, shiny, and clears the sides of the pan. Keep warm or set aside (it will firm up as it cools).
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8
Return to your tucupi broth. Taste and adjust salt. Remove the large leaves and garlic cloves if you prefer a clear broth.
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9
Briefly add the soaked shrimp to the simmering tucupi for 2-3 minutes just to heat them through and allow them to absorb the broth's flavor.
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10
To assemble, take a traditional 'cuia' (gourd bowl) or a deep ceramic bowl. Start with a generous ladle of the hot tucupi.
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11
Add a large dollop of the translucent goma (starch) into the center; it should sit at the bottom like a silky cloud.
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12
Layer a portion of the blanched jambu leaves over the starch, ensuring some of the flowers (which contain the most 'tingle') are included.
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13
Top with 4-5 of the prepared shrimp and finish with another small splash of hot tucupi over the top.
💡 Chef's Tips
Always use high-quality tucupi; if it hasn't been pre-boiled for a long time by the producer, you must boil it for at least 20 minutes to eliminate natural toxins. The 'tingle' comes from spilanthol in the jambu; for a stronger effect, include the small yellow buds/flowers. If the goma gets too thick to pour, whisk in a tablespoon of boiling water to loosen it slightly before serving. Do not overcook the shrimp or they will become rubbery; they only need a quick bath in the hot broth. If you cannot find fresh jambu, some specialty Brazilian markets sell it preserved in jars, though fresh is always superior.
🍽️ Serving Suggestions
Serve piping hot in a traditional handmade 'cuia' resting on a wicker support. Always provide a side of 'molho de pimenta murupi' (Amazonian chili oil) for those who want extra heat. No spoon is traditionally used; sip the broth directly from the bowl and use a small wooden toothpick to pick up the shrimp and jambu. Pair with a cold glass of fresh Guaraná or a glass of dry white wine to contrast the heat. Enjoy as a late afternoon snack, just as they do in the bustling markets of Belém.