Tacacá facts for kids
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| Type | Soup |
|---|---|
| Place of origin | Brazil |
| Region or state | Northern Brazil |
| Serving temperature | Hot |
| Main ingredients | Jambu (paracress), tucupi (broth with wild manioc), dried shrimps, yellow peppers |
Tacacá (pronounced tah-kah-KAH) is a special and tasty dish from Northern Brazil. It's mostly eaten in states like Pará, Amazonas, Acre, Amapá, and Roraima. This warm, soupy dish is famous for its unique flavors and the interesting feeling it gives your mouth!
Tacacá is made with a few key ingredients. These include jambu, which is a native plant, and tucupi, a yellow broth. It also has cooked tapioca starch, small dried shrimps, and fragrant yellow peppers. People usually serve it hot in a special bowl made from an Amazonian gourd called a cuia.
Contents
What's in Tacacá?
Tacacá gets its unique taste from a mix of interesting ingredients. Each one plays an important part in making this dish special.
Jambu: The Buzzing Herb
One of the main ingredients is jambu. This is a green plant that looks a bit like spinach. When you eat it, jambu makes your mouth feel a little tingly or numb. It's a very surprising and fun sensation! This plant is native to the Amazon region.
Tucupi: The Yellow Broth
Another key part of Tacacá is tucupi. This is a yellowish liquid that comes from wild manioc root. It's a bit sour and very flavorful. Making tucupi is a long process because the manioc root is poisonous when raw. It needs to be pressed and boiled to make it safe and delicious.
Other Important Bits
Tacacá also includes other tasty ingredients. There are small, dried shrimp that add a salty, savory flavor. Cooked tapioca starch, also from manioc, makes the soup a bit thicker. Finally, small, fragrant yellow peppers called “pimenta de cheiro” give the dish a mild spicy kick and a wonderful smell.
How It's Made and Served
Making Tacacá involves cooking these ingredients together. The tucupi is usually boiled with the jambu and peppers. Then, the tapioca starch is added to thicken it slightly. The dried shrimp are often added at the end.
Tacacá is always served hot. It's traditionally poured into a cuia, which is a bowl made from a dried gourd. People often drink it directly from the cuia, holding it with both hands. It's a popular street food and a comforting meal, especially in the evening.
See also
In Spanish: Tacacá para niños
