Tacacá
| Type | Soup |
|---|---|
| Place of origin | Brazil |
| Region or state | Northern Brazil |
| Serving temperature | Hot |
| Main ingredients | Jambu (paracress, tucupi (broth with wild manioc), dried shrimps, yellow peppers |
 Cookbook: Tacacá  Media: Tacacá | |
Tacacá (Brazilian Portuguese: [taka'ka]) is a soup common to North Brazil, particularly the states of Acre, Amazonas, Rondônia and Pará, and is well loved and widely consumed. It is made with jambu (a native variety of paracress), and tucupi (a broth made with wild manioc), as well as dried shrimps and small yellow peppers. It must be served extremely hot in a cuia.
See also
This article is issued from Wikipedia - version of the 4/26/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.