Authentic Brazilian Tacacá Soup: A Step-by-Step Recipe

Ingredients

500g of dried jambu
500g of tucupi (sour cassava juice)
1kg of fresh shrimp, cleaned and deveined
2 cloves of garlic, minced
Salt to taste
2 tablespoons of olive oil
1 cup of water
2 tablespoons of tapioca gum
4 goma de tapioca (tapioca sticks)

Steps and instructions

Start by soaking the dried jambu in water overnight to rehydrate it.
After soaking, drain the jambu and set it aside.
In a large pot, heat the olive oil over medium heat.
Add the minced garlic to the pot and sauté until fragrant.
Add the shrimp to the pot and season with salt.
Cook the shrimp until they turn pink, then remove them from the pot and set them aside.
In the same pot, add the tucupi and the rehydrated jambu. Bring the mixture to a boil.
Once boiling, reduce the heat and let the mixture simmer for about 20 minutes.
In a separate pot, bring the water to a boil. Once boiling, slowly add the tapioca gum, stirring constantly to prevent lumps from forming.
Keep stirring the mixture until it thickens into a gel-like consistency.
Add the cooked shrimp back into the pot with the jambu and tucupi, then add the tapioca gel. Stir everything together and let it cook for another 5 minutes.
Divide the tacacá among four bowls and serve each bowl with a goma de tapioca stick.

Tools for making

Large pot - Needed to cook the tacacá broth.
Separate pot - Used to boil water for tapioca gum.
Stove or Cooktop - Required for cooking the ingredients.
Knife - Used to mince the garlic.
Cutting board - Used for chopping and preparing ingredients.
Strainer - Useful for draining the soaked jambu.
Stirring spoon - Needed for stirring the broth and tapioca gum.
Bowls - To serve the tacacá.

Recipe variations

Substitute dried jambu with fresh jambu if available.
Replace shrimp with chicken or tofu for a meat-free version.
Add sliced cabbage or kale for added texture and flavor.
Try using fish broth instead of tucupi for a different taste.
Include sliced chili peppers or hot sauce for a spicy kick.
Experiment with different types of seafood like crab or mussels.
For a gluten-free option, use tapioca flour instead of tapioca gum.
Add chopped cilantro or parsley as a garnish for a fresh herbal taste.
Include other traditional Amazonian ingredients like pupunha (peach palm fruit) or cupuaçu (Amazonian fruit) for a unique twist.
Replace goma de tapioca with toasted bread or crackers.

Recipe overview

Tacacá is a popular Brazilian dish from the Amazon region. This soup-like dish is a delightful fusion of unique flavors and textures that will surely delight your palate. The recipe combines the sour taste of tucupi (a juice extracted from wild manioc root), the numbing sensation of jambu (a local Amazonian herb), the richness of fresh shrimp, and the chewiness of tapioca gum. It's served piping hot and often enjoyed with goma de tapioca, a type of tapioca stick that adds an extra crunch. This recipe will guide you through the process of making Tacacá at home. It may seem complex, but with a bit of preparation, the process is quite straightforward. The result is a delightful, exotic dish that will transport you straight to the heart of the Amazon. Enjoy!

Common questions

Can I use fresh jambu instead of dried jambu? Yes, you can use fresh jambu instead of dried jambu. However, the flavor and texture may differ slightly. Adjust the quantity accordingly.
Where can I find tucupi? Tucupi can be found in Latin American or Brazilian specialty stores. It is a traditional ingredient in Amazonian cuisine.
Can I use frozen shrimp instead of fresh shrimp? Yes, you can use frozen shrimp. Thaw them before cooking and make sure to adjust the cooking time accordingly.
What can I substitute for tapioca gum? Tapioca gum provides a thickening agent to the dish. If you don't have tapioca gum, you can use tapioca flour or starch as a substitute. Use half the amount of tapioca flour or starch compared to tapioca gum.
What is the purpose of the goma de tapioca stick? Goma de tapioca is a traditional accompaniment to tacacá. It adds a chewy texture to the dish and can be used to scoop up the soup while eating.

Serving dishes and utensils

Large pot - Used for cooking the tacacá broth.
Separate pot - Used for boiling water and preparing the tapioca gum.
Stirring spoon - Used for stirring the ingredients in the pot.
Colander - Used for draining the soaked jambu.
Knife - Used for mincing garlic and deveining shrimp.
Cutting board - Used for cutting ingredients.
Bowls - Used for serving the tacacá.
Tapioca sticks (goma de tapioca) - Served as a traditional accompaniment to tacacá.

Origin stories

Tacacá soup hails from the Amazonas region in Brazil, where the indigenous peoples first created it from local ingredients. This exotic dish is now popular across the country and is particularly loved in the north where vendors sell it on the streets. The unique sour flavor comes from tucupi, a juice extracted from wild manioc root. It is first poisonous, but after being fermented for a few weeks and boiled, it becomes a safe and flavorful base for many dishes. The jambu leaf, another key ingredient, is known to cause a tingling sensation in the mouth. It's a culinary adventure that brings a piece of the Amazon right to your bowl. This soup is so central to the local culture, there's even an annual festival in its honor, the Tacacá Festival, where locals and tourists gather to celebrate and enjoy this beloved dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.