Dish

Tucupi

Tucupi is a versatile sauce that can be used in a variety of dishes. It is commonly used as a sauce for fish dishes, and can also be used as a marinade for meats. Tucupi is easy to make at home, but requires some preparation to remove the toxins from the cassava root.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Sauce

Origins and history

Tucupi originated in the Amazon region of Brazil, and has been used in traditional Amazonian cuisine for centuries. The sauce is made by extracting the juice from the cassava root, which is then boiled to remove the toxins. Today, tucupi is still a popular sauce in many parts of Brazil, particularly in the Amazon region.

Dietary considerations

Tucupi is not suitable for people with cassava allergies, as it is made from the juice of the cassava root. It is also high in carbohydrates, so it should be consumed in moderation.

Variations

There are many variations of tucupi, including adding garlic, onion, or hot sauce to the sauce. Some people also add herbs or spices to the mix.

Presentation and garnishing

Tucupi is typically served in a small bowl or ramekin, and can be garnished with chopped parsley or chives. It can also be drizzled over the top of a dish for added flavor and visual appeal.

Tips & Tricks

To make tucupi at home, it is important to properly prepare the cassava root to remove the toxins. This involves peeling and grating the root, and then soaking it in water for several hours before boiling it to extract the juice.

Side-dishes

Tucupi is commonly served with fish dishes, particularly in the Amazon region of Brazil. It can also be used as a marinade for meats, or as a sauce for vegetables.

Drink pairings

Tucupi pairs well with a variety of drinks, including beer and caipirinhas. It is often served with a cold beer or a glass of caipirinha to complement the tangy and slightly sour flavor of the sauce.