From Surf Wiki (app.surf) — the open knowledge base

Tacacá

Soup traditionally eaten in northern Brazil

Summary

Soup traditionally eaten in northern Brazil

Field	Value
name	Tacacá
image	Tacacá servido na loja Tacacá do Norte em 2016-12-15.jpg
country	Brazil
region	Northern Brazil
type	Soup
served	Hot
main_ingredient	Jambu (paracress), tucupi (broth with wild manioc), dried shrimps, yellow peppers

Tacacá () 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), tucupi (a broth made with wild manioc), goma de tapioca cooked tapioca gum (also manioc-based), and dried shrimp. It is traditionally served hot in a bowl made from an Amazonian gourd known as cuia.

References

Richardson, Paul. (2006). "Eating the Amazon: 18 Intriguing Brazilian Foods".

Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

brazilian-soups cuisine-of-the-north-region-of-brazil cuisine-of-pará

Want to explore this topic further?

Ask Mako anything about Tacacá — get instant answers, deeper analysis, and related topics.

Research with Mako

Free with your Surf account

Content sourced from Wikipedia, available under CC BY-SA 4.0.

This content may have been generated or modified by AI. CloudSurf Software LLC is not responsible for the accuracy, completeness, or reliability of AI-generated content. Always verify important information from primary sources.

Report