From Wikipedia, the free encyclopedia
Place of originBrazil
Region or stateNorthern Brazil
Serving temperatureHot
Main ingredientsJambu (paracress), tucupi (broth with wild manioc), dried shrimps, yellow peppers

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 served hot in bowl made from Amazonian gourd known as cuia.

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