Soups
Tucupi
Tucupi is a sour, golden-yellow broth extracted from the juice of bitter cassava after it has settled, typical of the Brazilian Amazon. It is found in tacacá and pato no tucupi, dishes with bright, lemony and spicy flavours.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- In a large saucepan, bring the water to the boil with the onion, the garlic and half of the chilies.
- Add the chicken pieces and simmer over low heat for 20 minutes, until well cooked.
- Remove the meat and set it aside, then strain the broth.
- Pour the concentrated tucupi into the broth and bring to a gentle simmer for 10 minutes, without boiling hard.
- Add the remaining whole chilies and the jambu leaves, then let it infuse for 5 minutes off the heat.
- Adjust the seasoning with salt and serve hot with the shredded meat and chopped coriander.
Variations and tips
Tacacá version. Add rehydrated dried shrimp to the broth and serve in a bowl with a little cassava gum (goma de tapioca).
Using what you can find here. Fresh tucupi is rarely found outside the Amazon; replace it with bottled cassava juice or a mix of chicken stock and lime juice.
More ideas
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Original Ecomely recipe.