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

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.

See also[edit]