Ingredients:

For the Broth:

  • 4 cups tucupi broth (the fermented juice of cooked cassava, must be purchased in Brazilian markets)
  • 2 cloves garlic (minced)
  • 1 small onion (chopped)
  • 1 teaspoon salt
  • 1 small chili pepper (optional, for heat)

For the Soup:

  • 250g (½ lb) shrimp (with shell and head for flavor)
  • 1 cup jambu leaves (or spinach if jambu leaves are not available)
  • 1 cup tapioca gum (goma de tapioca)
  • 1 tablespoon olive oil
  • 1 teaspoon black pepper

Instructions:

1,Prepare the Tucupi Broth:

  • Heat olive oil in a pot and sauté onion and garlic until fragrant.
  • Add in the tucupi broth, salt and chili pepper. Let it simmer for 15 minutes.

2.Cook the Shrimp:

  • Bring water to a boil in a separate pot.
  • Add in the shrimp and cook for an additional 3-5 minutes, or until pink. Drain and set aside.

3.Prepare the Jambu Leaves:

  • Boil water in a separate pot and blanch the jambu leaves until wilted (around 2-3 minutes). Drain and set aside.

4.Thicken the Soup:

  • Stir the tapioca gum in a bowl with a little warm water until it is a jellylike mass.
  • Stir this gradually into the tucupi broth to slighten its thickeness.

5.Assemble the Tacacá:

  • Distribute the jambu leaves and shrimp among serving bowls.
  • Pour hot tucupi broth around them.

Serve it right away, so diners can sip the intensely flavored broth and experience the unique tingling sensation that accompanies the jambu.

Tips:

*No Tucupi? You could swap in vegetable broth and a squeeze of lime juice for that acidity.

*No Jambu? You can substitute spinach or watercress, but you won’t get the numbing effect.

*Make sure to serve in a traditional cuia (hollowed-out gourd bowl) for authenticity!