Tacacá

🛒 Ingredients

• Tucupi (fermented cassava broth) 250 g · 10 kcal
• Hydrated tapioca starch (goma de tapioca) 30 g · 105 kcal
• Jambu leaves (paracress/electric daisy) 50 g · 15 kcal
• Dried shrimp 15 g · 45 kcal
• Garlic, minced 5 g · 7 kcal

👨‍🍳 Instructions

1. First, prepare the jambu: blanch the leaves briefly in boiling water for about 1 minute, then drain them well and set aside.
2. In a medium pot, heat the tucupi with the minced garlic and salt to taste; bring it to a gentle simmer.
3. In a separate small bowl, dissolve the hydrated tapioca starch (goma) in a small amount of cold water to form a smooth, lump-free paste.
4. Gradually pour the tapioca paste into the simmering tucupi, stirring continuously until the broth thickens and becomes translucent and slightly viscous.
5. To serve, pour the hot tacacá broth into a traditional gourd (cuia) or a deep bowl. Arrange the blanched jambu leaves and dried shrimp on top.
6. Serve immediately and enjoy the unique tingling sensation from the jambu.