Tacacá

Tacacá (Brazilian Portuguese: [taka'ka]) is a soup common to North Brazil, particularly the states of Acre, Amazonas, Rondônia, Amapá and Pará, where it is popular and widely consumed. It is made with jambu (a native variety of paracress), and tucupi (a broth made with wild manioc), as well as dried shrimps and small yellow peppers. It must be served extremely hot in a cuia.

A bowl of tacacá, typical soup from North Brazil
Tacacá
TypeSoup
Place of originBrazil
Region or stateNorthern Brazil
Serving temperatureHot
Main ingredientsJambu (paracress, tucupi (broth with wild manioc), dried shrimps, yellow peppers

See also

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