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Tacacá
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Tacacá

Hot tucupi broth with shrimp

Around four in the afternoon in Belém, capital of Pará, the tacacazeiras open their street stalls and people queue for tacacá, served scalding hot in a cuia, a bowl made from a dried gourd. The broth is tucupi, the sour yellow juice of wild manioc, with a spoonful of tapioca gum, dried shrimp and jambu, an Amazon herb whose leaves make your lips and tongue tingle and go pleasantly numb. You drink the broth straight from the bowl and pick out the rest. Tucupi is sold cooked and bottled (or frozen) in Brazilian shops; it must be properly boiled before eating, which is explained in the steps. Chef's tip: soak and briefly boil the dried shrimp before they go in; straight from the bag they make the broth far too salty.

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