Tacacá
A vibrant and unique Amazonian soup, Tacacá features a tangy tucupí broth infused with aromatic garlic, tender dried shrimp, and the tingling sensation of jambu leaves, all thickened with tapioca pearls. It's known for its distinctive mouth-numbing effect, a signature of the jambu herb.
🧂 Ingredients
- 1 L Tucupí (fermented cassava broth)(Ensure it's food-grade tucupí. It must be boiled to neutralize toxins.)
- 200 g Dried shrimp(Preferably small, dried Amazonian shrimp. Rinse before use.)
- 100 g Jambu leaves(Fresh jambu leaves, washed and roughly chopped. This is the ingredient that causes the tingling sensation.)
- 200 g Tapioca gum (or small tapioca pearls)(Small tapioca pearls that will become translucent when cooked.)
- 4 cloves Garlic(Minced or crushed.)
- to taste Salt
- for garnish Chicory leaves (optional garnish)
- for garnish Extra dried shrimp (optional garnish)
👨🍳 Instructions
- 1
Prepare the Tucupí Base: In a medium saucepan, combine the tucupí broth and minced garlic. Bring to a rolling boil over medium-high heat. It is crucial to boil the tucupí for at least 20 minutes to eliminate any residual toxins. The broth should be fragrant and slightly reduced. Season with salt to taste.
⏱️ 25 minutes - 2
Cook the Tapioca: While the tucupí is boiling, in a separate pot, cook the tapioca gum (or pearls) according to package directions, or until they are mostly translucent with a small white dot in the center. Drain any excess water and set aside.
⏱️ 10-15 minutes - 3
Add Shrimp and Jambu: Once the tucupí has boiled for 20 minutes, reduce the heat to low. Add the rinsed dried shrimp and the chopped jambu leaves to the hot broth. Stir gently and let it simmer for about 5 minutes, just until the jambu leaves wilt and release their unique flavor and tingling sensation. Do not overcook the jambu, as it can become bitter.
⏱️ 5 minutes - 4
Assemble and Serve: Ladle the hot tucupí broth with shrimp and jambu into individual serving bowls. Traditionally, Tacacá is served in a dried gourd (cuia). Spoon a generous portion of the cooked tapioca pearls into the center of each bowl. Garnish with a few extra dried shrimp and fresh chicory leaves, if desired. Serve immediately and enjoy the tingling sensation!
⏱️ 5 minutes
💡 Pro Tips
- ✓The tingling sensation from the jambu leaves is intentional and a hallmark of Tacacá. It's often described as a slight electric buzz on the lips and tongue.
- ✓Ensure the tucupí broth is thoroughly boiled for at least 20 minutes to remove natural toxins. This is a critical safety step.
- ✓For a richer flavor, you can lightly sauté the garlic before adding it to the tucupí.
- ✓Tacacá is best enjoyed piping hot, as this enhances the flavors and the tingling effect of the jambu.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Increase the amount of dried shrimp for a more intense seafood flavor.
- Experiment with different garnishes like fresh cilantro or a dash of hot pepper sauce.
- Some variations include adding a small amount of chili pepper to the broth for a spicy kick.