Tacacá
 | This article relies largely or entirely on a single source. (June 2025) |
 | |
| 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 (Brazilian Portuguese: [taka'ka]) is a typical dish of Northern Brazil (mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima). It is made with jambu (a native variety of paracress), tucupi (a broth made with wild manioc), goma de tapioca cooked tapioca gum (also manioc-based), and dried shrimp.[1]. It is traditionally served hot in a bowl made from an Amazonian gourd known as cuia.
See also
[edit]References
[edit]- ^ Richardson, Paul (2006). "Eating the Amazon: 18 Intriguing Brazilian Foods". Gourmet (magazine). Archived from the original on 22 September 2012.
External links
[edit]Wikimedia
[edit]
The dictionary definition of tacacá at Wiktionary
