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
- Put the tucupi in a pot with minced garlic, salt,and chicória leaves.
- 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.
- At the sametime, in another pot, cook the jambu. Once done, take from the heat, and reserve.
- 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.
- In another pot mix the polvilho (sour manioc starch) and prawn water, mix until creamy.
- 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.