Entree: Brazil – Para – Tacacá (sour tapioca gum soup with shrimp)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 6 cups (1.44 L) tucupi (prepared yellow manioc broth)
- 1 lb (454 g) raw shrimp, peeled and deveined, medium (approx. 16–20)
- 1/3 cup (40 g) dried shrimp (camarão seco), rinsed and roughly chopped
- 3 tbsp (30 g) tapioca starch (goma de tapioca)
- 1 cup (240 ml) warm water (to dissolve tapioca starch)
- 2 cups (60 g) fresh jambu leaves (can substitute fresh spinach if unavailable)
- 1 small yellow onion, finely chopped (about 1/2 cup / 75 g)
- 2 garlic cloves, minced (about 2 tsp / 6 g)
- 1 tbsp (15 ml) vegetable oil
- 1 small malagueta pepper, minced, or 1/4 tsp (0.5 g) red pepper flakes, optional for heat
- 1 tsp (5 g) kosher salt, or to taste
- 4 lime wedges (for serving)
- Chopped cilantro or green onion for garnish (optional)

Instructions

1. In a small bowl, whisk the tapioca starch into 1 cup (240 ml) warm water until fully dissolved; set aside to rest so the goma separates slightly from any sediment.
2. In a large pot, heat the oil over medium heat. Add the chopped onion and minced garlic and sauté until soft but not browned, about 3–4 minutes.
3. Add the dried shrimp to the pot and stir briefly, then pour in the tucupi. Bring to a gentle simmer and cook 8–10 minutes to let flavors meld. Season with salt and the minced malagueta or pepper flakes if using.
4. Stir the dissolved tapioca mixture (gently re-mix if separation occurred) and slowly pour it into the simmering tucupi while stirring; the broth will slightly thicken and become glossy. Simmer 2–3 minutes.
5. Add the fresh jambu leaves and the raw shrimp to the pot; cook just until the shrimp turn opaque and jambu wilts, about 2–3 minutes. Taste and adjust salt.
6. Serve immediately in deep bowls with lime wedges on the side and garnish with chopped cilantro or green onion if desired. Tacacá is traditionally eaten hot and served right away.