Tacacá – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Tacacá is a traditional Brazilian soup that hails from the Amazon region. Vibrant and exotic, this dish embodies the rich culinary heritage of Brazil with its unique combination of ingredients like jambú, tucupi, and dried shrimp. Tacacá is traditionally served in small bowls made from gourds, offering a taste of the Amazon’s lush diversity and a hint of its intoxicating mystery. It is perfect for those seeking an adventurous flavor experience with the tang and spice characteristic of this exuberant cuisine.
Ingredients
- Tucupi (fermented cassava juice) – 1 liter / 33.8 fl oz
- Dried shrimp – 200 g / 7 oz
- Jambú leaves – 200 g / 7 oz
- Garlic, minced – 4 cloves
- Salt – 1 tsp / 5 g
- Hot water – 500 ml / 17 fl oz
- Tapioca starch – 100 g / 3.5 oz
- Chili pepper, minced – 1
Instructions
- Rinse and soak the dried shrimp in hot water for 15 minutes, then drain.
- In a saucepan, combine tucupi, garlic, and salt. Bring to a simmer and cook for 10 minutes.
- Add the jambú leaves to the tucupi and simmer for another 5 minutes.
- In a separate pot, heat 500 ml of water. Slowly whisk in tapioca starch to form a gel-like consistency.
- Add the shrimp and the tapioca gel to the tucupi mixture and allow to simmer for 5 more minutes.
- Garnish with minced chili pepper and serve hot.
Substitutions
- Tucupi -> Diluted lemon juice and chicken broth
- Jambú leaves -> Spinach or arugula
- Dried shrimp -> Fresh shrimp or prawns
Enhancements in the Next Evolution
- Marinate the shrimp with garlic beforehand for enhanced flavor.
- Add a splash of lime juice for more acidity.
- Incorporate a small amount of coconut milk for creamy texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.

Brazil