tucupi

Tucupi is a traditional Brazilian broth and sauce derived from the juice of cassava (manioc). It is a staple of Amazonian cuisine, especially in Pará and northern Brazil, where it serves as the base for several regional dishes. The production begins with peeling, grating, and pressing fresh cassava to extract the juice, which is then left to ferment for several days. The fermentation reduces the cyanogenic compounds found in cassava and develops the broth’s characteristic aroma and flavor. After fermentation, the liquid is boiled for an extended period to eliminate remaining toxins.

The resulting yellow broth, known simply as tucupi, is used as a sauce and flavoring agent. It is commonly combined with jambu leaves (which give a tingling sensation), dried shrimp, and sometimes tapioca pearls, forming the base for Tacacá, a popular Amazonian street soup served hot in bowls. Tucupi also appears as a component in other dishes, such as pato no tucupi (duck cooked in tucupi sauce) and various regional stews.

Tucupi is typically bright yellow to amber, with a strong, slightly sour and savory profile. The flavor and color can vary with fermentation time and processing methods. Because raw cassava contains toxins, tucupi must be produced and cooked properly; improperly prepared tucupi can be dangerous.

Storage and availability vary: fresh tucupi is usually kept refrigerated or frozen, while commercially produced versions can be pasteurized for longer shelf life. Tucupi remains a distinctive element of Amazonian culinary identity.