Tacaca
Tacaca is a delicacy of indigenous origin, which is part of the Brazilian recipes, very famous throughout the north of the country.
It is done with tucupi and tapioca gum extracted from cassava. The dish is served hot and with prawns and jambu, an Amazonian leaf that can cause a tingling in the lips.
Ingredients
- 4 cups of water
- 1/2 Cup of Cassava Starch Flour
- 1 teaspoon of salt
- 500 g of salted shrimp
- 4 leaves of chicory
- 4 well minced cloves of garlic
- 3 Chillies to give smell
- 2 Decks of Jambu (if you don't find it doesn't do anything)
- 2 liters of Tucupi (on the site you can find the recipe to make it)
Method
Step 1
In a pan put the well chopped garlic, salt, chicory and chilies.
Step 2
In a pan over medium heat, put the Tucupi with the well chopped garlic, salt, chicory and chilies.
Step 3
When it starts to boil, lower the heat, cover the pan and cook for another 30 minutes
Step 4
Simultaneously in another pan, cook the jambu until it softens, unstick and keep it aside.
Step 5
Wash the shrimps well and bring them to the fire in a pan with 4 cups of water. Let it boil for about 5 minutes.
Step 6
Remove the head and shell from the shrimp, do not throw away the cooking water.
Step 7
In a pan, combine the cassava flour with the shrimp cooking water, bring to the heat and stir until creamy.
Step 8
Serve with a bunch of tucupi, a little creamy sauce, some jambu leaves and prawns.