Tacacá is a typical dish from the North of Brazil, it is a soup base dish with prawns. It is served in a cuia (a type of bowl used by the Brazilian’s Indians).

The ingredients for this dish might be a little hard to find if you are outside Brazil, however it is not impossible. Give a ring to the nearest Brazilian shop, you never know they might have this items.


  • 4 cups of water
  • 1/2  cup of “sour” manioc starch (polvilho azedo)
  • 1 tbsp of salt
  • 500 grams of prawns
  • 4 garlic gloves,minced
  • 2 litres of tucupi
  • handful of Jambu
  • 4 chicória leaves


  1. Put the tucupi in a pot with minced garlic, salt,and chicória leaves.
  2. Put on a medium heat, when it starts to boil, put down the heat, cover the pot and leave to cook for around 30 minutes.
  3. At the sametime, in another pot, cook the jambu. Once done, take from the heat, and reserve.
  4. Clean the prawns, and put it in a pot with 4 cups of water. Leave it boiling for around 5 minutes. Take the head and peel the prawn.
  5. In another pot mix the polvilho (sour manioc starch) and prawn water, mix until creamy.
  6. In a cuia (or bowl), put one cup of tucupi, a bit of the polvilho mix, some of the jambu leaves and prawns. It should be served very very hot and eaten with a toothpick.

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