Tacaca

🛒 Ingredients

• Tucupi (Yellow Manioc Broth) 250 g · 25 kcal
• Jambu (Paracress leaves) 50 g · 10 kcal
• Dried Shrimp (Cumbu) 15 g · 39 kcal
• Tapioca Gum (Manioc Starch) 20 g · 70 kcal
• Garlic 5 g · 8 kcal

👨‍🍳 Instructions

1. If using fresh tucupi, ensure it has been properly boiled for at least 15 minutes to eliminate any cyanide; store-bought tucupi is usually pre-boiled.
2. Bring the tucupi to a boil in a pot; add the crushed garlic and dried shrimp, then season with salt to taste.
3. In a separate bowl, dissolve the tapioca gum in a small amount of cold water to create a slurry, ensuring no lumps remain.
4. Slowly pour the tapioca slurry into the boiling tucupi, stirring continuously until the broth thickens slightly and becomes clear.
5. Add the fresh jambu leaves to the hot tacaca, stirring them in just until they wilt, which usually takes only a minute or two.
6. Serve the tacaca immediately in a traditional cuia (gourd bowl) or a regular soup bowl, ensuring it is very hot.