What are the ingredients of tacacá: discover this recipe from Pará
Do you know what the tacacá ingredients?
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These ingredients that make up this typical Pará dish from the Amazon region may surprise you.
Brazil is extremely rich in culture and cuisine, in every region of the country you will find something striking and unique from that place.
Therefore, it is worth knowing and appreciating the best that our country has to offer, and today is the time to get to know the tacacá.
In this article you will learn more about this characteristic recipe from northern Brazil.
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History of tacacá
O Tacacá It is a typical dish from the Amazon region, and of indigenous origin, this dish is widely enjoyed in many locations in the northern region of the country.
It is widely produced and consumed by people in the Pará region.
Thus, tacacá, which is very present in indigenous cuisine, is a variation of mani poi, a type of soup consumed by indigenous peoples, long before the arrival of Europeans in the region.
In turn, the first record of news about this dish is in the 16th century, by the Capuchin priest Abbeville through his description of the eating practices of indigenous peoples.
Thus, the word tacacá originates from the nheengatu or general language, the vehicular Tupi of the Amazon.
In preparing this dish, a yellow broth called tucupi is used, this broth is placed on top of cassava gum, which also includes jambu, a green herb from the Amazon that leaves the mouth numb.
In this sense, this characteristic dish from Pará is finished with dried shrimp, served very hot, seasoned with pepper and served in gourds.
Discover the tacacá ingredients and the recipe
Now is the time to find out how this dish from Pará called tacacá.
Ingredients:
- 4 cups of water;
- ½ teaspoon of sour cassava starch or cassava gum;
- 1 teaspoon of salt;
- 500g of dried shrimp, salty;
- 4 chicory leaves;
- 4 crushed garlic cloves;
- 3 sweet peppers;
- 2 packs of jambu;
- 2 liters of tucupi.
Before we begin the preparation method, let's clarify what the tucupi, this ingredient is a traditional sauce from the northern region of Brazil.
In short, this liquid is extracted from cassava and has a yellowish tone.
As a result, it is sold by small producers, in addition to markets and fairs.
It is extracted from wild cassava, which is why its juice is considered poisonous, due to the compounds present in cassava that are called cyanide.
Another ingredient that may also be unfamiliar to you is jambu, It is a typical herb from the Amazon region.
Its leaves have a slightly bitter taste and cause a tingling sensation in the mouth.
Add some jambu leaves to your Tacacá for an authentic experience.
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Method of preparation:
1. Place the tucupi in a pan, with the crushed garlic, salt, chicory and chili peppers.
2. Then put it on the fire and leave it until it starts to boil.
3. When the wound starts, lower the heat and cover the pan, and let it cook for a maximum of half an hour.
At the same time, in another pan, cook the jambu until it reduces, then remove it from the heat, drain and set aside.
4. Try to wash the shrimp well, and heat them in a pan with 4 cups of water.
So, leave it in the wound for a maximum of 5 minutes and then remove the bark and heads.
5. In another pan, mix the sour tapioca starch with the shrimp water.
Bring to a boil and stir until it becomes a porridge.
6. Finally, the ideal is to assemble the tacacá in a gourd.
7. In the gourd you will place a tucupi shell, some porridge, jambu leaves and shrimp, now just enjoy.
If you use the cassava gum instead of sour tapioca, know that this is a classic accompaniment to Tacacá.
It is made from cassava starch, being served in small balls.
You can mix it with Tacacá broth to give it a more consistent texture and extra flavor.
Which one to choose? Both options can be used in tacacá, and the choice will largely depend on your personal taste.
The sour cassava starch adds a more acidic and characteristic touch, while the cassava gum is more neutral.
Try doing both, and find out which one you liked best.
Conclusion
You tacacá ingredients are very characteristic of the Amazon region.
That's why this dish must have a different and special flavor at the same time.
Try making it at home and learn a little about the indigenous cuisine of Pará.