West African Tacacá

Ingredients

While the original Brazilian Tacacá features tucupi, a fermented manioc broth, this West African adaptation replaces it with a flavorful broth made from palm oil. The use of palm oil adds a distinct taste and vibrant color to the dish. Additionally, the West African Tacacá incorporates traditional West African spices and vegetables, giving it a unique flavor profile that reflects the region's culinary heritage. We alse have the original recipe for Tacacá, so you can check it out.

• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 400g (14 oz) peeled and deveined shrimp 400g (14 oz) peeled and deveined shrimp
• 200g (7 oz) okra, sliced 200g (7 oz) okra, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 chili peppers, finely chopped 2 chili peppers, finely chopped
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the palm oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Stir in the ground ginger, ground coriander, and ground cayenne pepper, and cook for another minute to release their flavors.
4. 4.
   Pour in the vegetable broth and bring the mixture to a simmer.
5. 5.
   Add the shrimp, sliced okra, diced red bell pepper, and chopped chili peppers to the pot.
6. 6.
   Season with salt to taste and let the soup simmer for about 10 minutes, or until the shrimp are cooked through and the vegetables are tender.
7. 7.
   Serve the West African Tacacá hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Palm oil — Make sure to use sustainably sourced palm oil. If palm oil is not available, you can substitute it with red palm oil or vegetable oil.
• Okra — To reduce the sliminess of okra, you can blanch it in boiling water for a few minutes before adding it to the soup.

Tips & Tricks

• Adjust the spiciness of the Tacacá by adding more or fewer chili peppers according to your preference.
• For a heartier meal, serve the Tacacá with cooked rice or fufu, a traditional West African staple.
• Feel free to add other vegetables such as spinach or eggplant to the soup for added flavor and nutrition.
• If you prefer a thicker broth, you can blend a small portion of the cooked vegetables and shrimp before adding them back to the pot.
• Don't forget to remove the seeds from the chili peppers if you prefer a milder heat.

Serving advice

Serve the West African Tacacá in bowls, allowing the vibrant colors of the broth and vegetables to shine. Garnish each bowl with fresh cilantro for a burst of freshness and aroma. Accompany the soup with a side of cooked rice or fufu to make it a complete and satisfying meal.

Presentation advice

To enhance the presentation of the West African Tacacá, consider serving it in traditional West African ceramic bowls or wooden bowls. The vibrant colors of the soup will beautifully contrast with the natural tones of the bowls, creating an appealing visual display.