 | This articlerelies largely or entirely on asingle source. Relevant discussion may be found on thetalk page. Please helpimprove this article byintroducing citations to additional sources. Find sources: "Tacacá" – news ·newspapers ·books ·scholar ·JSTOR(June 2025) |
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| Type | Soup |
|---|---|
| Place of origin | Brazil |
| Region or state | Northern Brazil |
| Serving temperature | Hot |
| Main ingredients | Jambu (paracress),tucupi (broth with wildmanioc),dried shrimps, yellowpeppers |
Tacacá (Brazilian Portuguese:[taka'ka]) is a typical dish ofnorthern Brazil, mostly consumed inPará,Amazonas,Acre,Amapá andRoraima. It is made withjambu (a native variety ofparacress),tucupi (abroth made with wildmanioc),goma de tapioca cooked tapioca gum (also manioc-based), anddried shrimp.[1] It is traditionally served hot in a bowl made from an Amazonian gourd known ascuia.
The dictionary definition oftacacá at Wiktionary