TACACÁ: aprenda a fazer prato típico da região Amazônica | Joaquim Lopes | Cook Island

jambu leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach provides a similar texture and flavor profile.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu offers a plant-based protein alternative.

cooked tucupi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth maintains moisture and flavor.

tapioca starch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Cornstarch is a common thickening agent.

Start by cutting the onion into small cubes.

Chop the garlic clove finely.

Heat the tucupi in a pot over medium to high heat.

Once it starts to simmer, add the garlic and onion.

Add 250 g of tapioca starch to the pot with 1 liter of water, stirring continuously until it becomes transparent.

Add the jambu leaves and dried shrimp to the tucupi mixture.

Season with a pinch of salt, tasting to avoid over-salting due to the shrimp's saltiness.

Serve hot, garnished with chili pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens