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 |
Tacacá (Portuguese pronunciation: [taka'ka]) is a soup common to North Brazil, particularly the states of Acre, Amazonas, Rondônia, Amapá and Pará, where it is popular 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.
