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FoodieAtlas Recipes around the World

Tacacá

Tacacá
Brazil
⏱ — min. Serves: —

Ingredients

  • For the Soup:
  • 4 cups chicken or fish stock
  • 1 cup tucupi (fermented manioc juice)*
  • 1 cup jambu leaves (or substitute with fresh spinach)**
  • 1/2 lb dried shrimp, soaked and rehydrated
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 large onion, chopped
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh cilantro (for garnish)
  • 2 tablespoons tapioca pearls (optional, for added texture)
  • For the Garnish:
  • 1-2 red chilies, thinly sliced
  • 1/2 cup sliced green onions
  • Lime wedges (for serving)

Instructions

Prepare the Base

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion, minced garlic, and minced ginger. Cook until the onion is translucent and the mixture is fragrant.

Add Stock and Tucupi

Pour in the chicken or fish stock and tucupi. Bring to a simmer.

Add Shrimp and Tapioca

Stir in the rehydrated dried shrimp and tapioca pearls (if using).

Simmer for about 10-15 minutes, or until the shrimp are cooked through and the tapioca pearls are tender.

Add Jambu Leaves

Stir in the jambu leaves (or spinach). Cook for an additional 5 minutes, until the leaves are wilted.

Season the Soup

Add salt and black pepper to taste.

Garnish with chopped fresh cilantro.

Serve

Ladle the soup into bowls.

Top with sliced red chilies and green onions.

Enjoy your meal!