Brazilian
Tacacá
Tacacá is a steaming Pará broth served in a cuia, with golden tucupi, silky tapioca goma, jambu leaves that gently tingle the mouth, and dried shrimp. It is bright, savory, sour, and deeply rooted in Amazonian Brazilian cooking.
Ingredients
- Tucupi3 cups
- Garlic cloves, crushed2
- Chicória do Pará or culantro leaves2 sprigs
- Alfavaca or basil1 sprig
- Salt1 tsp, or to taste
- Dried salted shrimp, peeled if needed100g
- Jambu leaves and tender stems150g
- Tapioca starch1/4 cup
- Cold water1 cup
- Pimenta-de-cheiro or murupi chile sauceto taste
Method
- Rinse the dried shrimp briefly, then soak them in warm water for 10 minutes to soften and remove excess salt; drain well.
- Put the tucupi in a saucepan with the crushed garlic, chicória do Pará, alfavaca, and salt, then bring to a boil and simmer uncovered for 30 minutes; if using raw tucupi, cook it according to the producer’s safety instructions before serving.
- While the tucupi simmers, blanch the jambu in boiling salted water for 2 to 3 minutes, until the stems are tender and the leaves are vivid green; drain and set aside.
- In a small pan, whisk the tapioca starch with the cold water and a pinch of salt until smooth.
- Cook the tapioca mixture over medium-low heat, stirring constantly, until it turns glossy, translucent, and lightly elastic, forming the goma.
- Remove the herbs and garlic from the tucupi, taste, and adjust the salt; add the drained shrimp and warm them in the broth for 2 minutes.
- To serve, spoon a layer of hot goma into each cuia or deep bowl.
- Ladle the hot tucupi with shrimp over the goma, then add the cooked jambu on top.
- Finish with pimenta-de-cheiro or murupi chile sauce to taste and serve immediately while very hot.
Common questions
Can I substitute tucupi if I can’t find it locally?
Tucupi has a very specific sour, earthy flavor, so there’s no true substitute. In a pinch, use a light broth with a little lime or vinegar for acidity, but expect a different dish. Cooked tucupi is safest if you buy it ready-made.
How long does tacacá take to make from start to finish?
Plan on about 45 to 60 minutes. The tucupi needs around 30 minutes of simmering, the shrimp need soaking, and the jambu and goma only take a few minutes each. Prep everything first so the last steps move quickly.
What are the most common mistakes when making tacacá?
The biggest mistakes are undercooking raw tucupi, oversalting the broth, and overcooking the jambu so it loses its bite. Also, the goma should be glossy and elastic, not lumpy or runny. Stir it constantly while it thickens.
How should I store leftovers, and how long do they keep?
Store the tucupi, shrimp, jambu, and goma separately if possible. Refrigerate in covered containers for up to 2 days. Reheat the broth gently before serving. The goma thickens as it sits, so loosen it with a little hot water if needed.
What is the best way to serve tacacá?
Serve it very hot in a deep bowl or a traditional gourd, with a scoop of goma, some shrimp, and jambu, then ladle the tucupi over top. Offer pimenta-de-cheiro or murupi sauce on the side so each person can adjust heat.