Tacacá
 | |
| Type | Soup |
|---|---|
| Place of origin | Brazil |
| Region or state | Northern Brazil |
| Serving temperature | Hot |
| Main ingredients | Jambu (paracress), tucupi (broth with wild manioc), dried shrimps, yellow peppers |
Tacacá (Brazilian Portuguese: [taka'ka]) is a typical dish of Northern Brazil (mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima). It is made with jambu (a native variety of paracress), and tucupi (a broth made with wild manioc), cooked tapioca starch (“goma de tapioca” - manioc), as well as dried shrimps and fragrant, small yellow peppers known as “pimenta de cheiro”. It is traditionally served hot in a bowl made from an Amazonian gourd known as cuia.