|Place of origin||Brazil|
|Region or state||Northern Brazil|
|Main ingredients||Jambu (paracress, tucupi (broth with wild manioc), dried shrimps, yellow peppers|
Tacacá 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.
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