tacacá

Tacacá is a traditional hot soup from the Amazon region of Brazil, particularly associated with Pará and the city of Belém. It is known for its bright yellow broth, which comes from tucupi, a liquid product obtained from processing manioc (cassava) roots. The dish is typically prepared and enjoyed fresh, in markets and river towns, and is considered a staple of Amazonian street food.

The main ingredients are tucupi, jambu (a leafy aquatic plant whose leaves are used in the soup) and dried shrimp. Garlic and hot peppers are commonly added for aroma and heat. Jambu is notable for giving a mild numbing sensation in the mouth when chewed, a characteristic that helps distinguish tacacá from other soups. The tucupi is usually heated to a simmer, and the jambu and shrimp are added toward the end of cooking to preserve texture and flavor.

Tacacá is traditionally served hot in small bowls and eaten with a spoon. It is often accompanied by pati or manioc flour, which can be used to thicken or accompany the broth. The dish reflects Amazonian culinary practices, combining cassava-derived ingredients with herbs and seafood to create a simple, flavorful meal.

Cultural context and safety: Tucupi is derived from cassava, which contains natural toxins that must be eliminated through proper cooking. Tacacá showcases the region’s reliance on local plants and seafood, and remains a popular, iconic dish in Belém and throughout northern Brazil.