Gastronomia Paraense.

Tacacá is one would iguaria of the Brazilian Amazon region, in particular of Pará, Acre, Amazon, Rondônia and Amapá. It is prepared with a fine broth of yellowish color called tucupi, on which if it places gum, shrimp and jambu. One very serves hot, tempering with salt and pepper, in cuias. Tucupi and tapioca (of which if it prepares the gum), is resulted of the ralada mass of the cassava that, after pressed, results in a milky-yellowish liquid. After to leave it in rest, tapioca is deposited in deep of the container and tucupi, in its superior part. Its origin is of paraenses aboriginals e, according to Cascudo Chamber, drift of a type of aboriginal soup called mani poi. Cascudo chamber says that “This mani poí made to be born current tacacá, with broth of fish or meat, garlic, pepper, salt, to the times dry shrimps.”.

By Emanuelle Lobo