food.wikisort.org - Dish

Tacacá (Brazilian Portuguese: [taka'ka]) is a typical dish of Northern Brazil (mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima). It is made with jambu (a native variety of paracress), and tucupi (a broth made with wild manioc), cooked tapioca starch (“goma de tapioca” - manioc), as well as dried shrimps and fragrant, small yellow peppers known as “pimenta de cheiro”. It is be served hot in bowl made from Amazonian gourd known as cuia.

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
Media: Tacacá

See also

• List of Brazilian dishes
• List of soups

На других языках

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- [en] Tacacá

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[es] Tacacá

El tacacá es una sopa muy popular en la cocina brasileña del norte del país, en particular en la zona del Amazonas, del Amapá y del Pará. Se trata de un caldo ligero elaborado con la hierba jambú (Acmella oleracea) y tucupí (caldo elaborado con mandioca)

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