Tacacá
From Wikipedia, the free encyclopedia
Tacacá is a soup common to North Brazil, particularly the states of Acre, Amazonas and Pará, and is well loved and widely consumed. It is made with jambú (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.
[edit] External links
- Tacacá recipe - in Portuguese
[edit] See also
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