Dish

Tacacá

Soup served with jambu leaves

Tacacá is made with tucupi, a yellow broth made from cassava, jambu leaves, garlic, and salt. The soup is then served with cooked shrimp, jambu leaves, and a spicy sauce made from chili peppers. The dish is known for its unique flavor and the tingling sensation it causes in the mouth due to the jambu leaves. It is a popular street food in the region and is often served in bowls made from gourds.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Soup

Origins and history

Tacacá has its origins in the indigenous cuisine of the Amazon region. It has been a staple food in the region for centuries and is an important part of the local culture. The dish has also been influenced by Portuguese and African cuisine.

Dietary considerations

Tacacá is gluten-free and dairy-free, but it contains shellfish. It is not suitable for vegetarians or vegans.

Variations

There are many variations of tacacá, with different ingredients and preparation methods depending on the region. Some variations include adding chicken or beef to the soup, or using different types of chili peppers for the sauce.

Presentation and garnishing

Tacacá is traditionally served in a gourd bowl, which adds to the unique experience of eating this dish. It is garnished with jambu leaves and shrimp, and the spicy sauce is drizzled over the top.

Tips & Tricks

To make the perfect tacacá, it is important to use fresh ingredients and to balance the flavors of the soup and the sauce. The jambu leaves should be cooked just enough to release their flavor without losing their crunchiness.

Side-dishes

Tacacá is often served with cassava flour, which is used to thicken the soup and give it a creamy texture. It is also served with lime wedges and hot sauce for those who like it extra spicy.