Tacacá is a soup made with jambu (a native variety of paracress), and tucupi (a yellow sauce made from cassava root).
- 200g dried, salted shrimp
- 800ml of “tucupi” (yellow sauce made from cassava root)
- 1 garlic clove, diced
- 3 Amazonian chicory leaves
- 1/2 tsp salt
- 2 cherry peppers, seedless, diced
- 1 bunch of “jambu” leaves
- 400 ml of water
- 6 tbsp sour tapioca flour (“polvilho azedo”)
Soak dried shrimp in a medium bowl with cold water, changing the water 2 times, for 8 hours or overnight, to remove its saltiness. Chill shrimp until ready to use.
In a large saucepan, combine tucupi, garlic, chicory, salt and pepper and bring over medium heat for 10 minutes, until it starts boiling. Reduce to low heat, cover the pan and cook for 30 minutes. Add desalted shrimp and just let it warm up.
Meanwhile, cook “jambu” leaves in water until the stems are tender, about 5 minutes. Drain and set aside.
In a small saucepan, combine water with sour tapioca flour until it dissolves completely. Cook over low-heat, stirring constantly, until mixture becomes a slightly thickened porridge, about 10 minutes.
In individual bowls, combine hot tucupi, tapioca porridge and “jambu” leaves. Add shrimps to each bowl and serve very hot
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