Tacacá
A traditional Amazonian soup made with jambu (a local herb that causes a tingling sensation), tucupi (a broth made from fermented manioc), shrimp, and tapioca. It's a very popular street food and restaurant item in the region.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Tacacá's roots lie deep within the indigenous traditions of the Amazon region, predating European colonization. It's a culinary legacy passed down through generations, reflecting the use of locally sourced ingredients and traditional cooking techniques. It is an important part of the Amazonian food heritage.
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Tacacá is more than just a soup; it's a cultural icon, deeply ingrained in the daily life and traditions of the Amazonian people, particularly in the states of Pará, Amazonas, and Amapá. It is widely available as street food, and often enjoyed in the late afternoon or early evening.
Street Food Staple
Tacacá is a ubiquitous street food, sold by vendors throughout the Amazon region. It's a readily available and affordable meal for many.
Social Gathering
Enjoying Tacacá is often a social activity, bringing people together to share a common meal and conversation. Street vendors create a natural point for community engagement.
Regional Identity
Tacacá is a strong symbol of regional identity, representing the unique culinary heritage and traditions of the Amazon. It distinguishes the Amazonian cuisine from other regions of Brazil.
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Tacacá is a complex and unique soup, characterized by a savory, slightly acidic broth, the tingling sensation from jambu, and a hint of sweetness from the tapioca.
The dominant flavors are derived from the tucupi, a fermented manioc broth that contributes a distinct earthy, slightly sour taste. The jambu herb introduces a unique tingling or numbing sensation in the mouth, which is a signature characteristic of the dish. Shrimp provides a briny, umami element, while the tapioca adds a subtle sweetness and textural contrast.
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Jambu Handling
The tingling sensation of jambu can vary. Start with a small amount and adjust to your preference. Cooking the jambu too much will reduce the tingling effect.
Tucupi Preparation
Tucupi is traditionally prepared by fermenting the liquid extracted from manioc root. The fermentation process is crucial to remove the cyanide present in the raw manioc. If sourcing commercially, ensure it's from a reputable source.
Enjoying the Sensation
The tingling from the jambu is part of the experience! Try not to drink water immediately after each bite to prolong the sensation.
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