Tacacá is a distinctive Amazonian Brazilian soup built from golden tucupi broth, jambu greens, dried shrimp, and tapioca pearls.
The broth is seasoned separately, while the jambu and shrimp cook briefly so the greens stay tender and the seafood remains delicate.
Tucupi must be commercially prepared or properly processed before use; do not make soup from raw cassava juice.
Serving Suggestions
Serve tacacá very hot in small bowls with a wooden spoon and extra dried shrimp or chili sauce if desired.
Recipe Notes
Keep the broth, greens, shrimp, and pearls separate if making ahead, then assemble and heat each bowl just before serving.
Brazilian Tacacá (Amazonian Shrimp and Jambu Soup)
A bright Amazonian soup of tucupi broth, jambu greens, dried shrimp, fresh shrimp, and tapioca pearls.
Ingredients
Equipment
Method
Season the tucupi:
- Combine the tucupi, garlic, onion, cilantro, salt, and chili in a saucepan. Simmer gently for 20 minutes, then strain and keep hot.
Cook the jambu:
- Bring a separate saucepan of water to a boil. Blanch the jambu for 2 minutes until wilted, then drain well and set aside.
Cook the shrimp:
- Add the raw shrimp to the hot tucupi and simmer for 3 to 4 minutes, just until opaque. Remove from the heat.
Assemble the bowls:
- Divide the cooked tapioca pearls, jambu, dried shrimp, and fresh shrimp among four bowls. Pour over the hot tucupi and serve immediately.
Nutrition
Notes
- Jambu has a gently tingling quality that is central to tacacá; use another tender leafy green only if jambu is unavailable.
- Keep the broth at a gentle simmer rather than a rolling boil so the shrimp stay tender.
