Tacacá

Ingredients

• 500 mltucupi
• 100 gdried shrimp
• jambu leaves — a handful
• 2 tbsptapioca starch gum
• to tastefine sea salt

Method

1. In a medium saucepan, pour 500 ml of tucupi and place it over medium heat. Allow it to gently warm up until you notice a fragrant aroma rising from the pot. This step is crucial to release the unique, tangy scent of tucupi without letting it boil, which could alter its flavor.
2. Once the tucupi is aromatic, add 100 g of dried shrimp to the pot. Stir gently to ensure the shrimp are evenly distributed. The shrimp will infuse the tucupi with a rich, umami flavor as they soften. Continue to cook until the shrimp become plump and slightly tender, indicating they've absorbed enough liquid.
3. Introduce the jambu leaves into the pot, stirring them into the mixture. Jambu leaves have a unique numbing effect and should be cooked until they are wilted and tender, which usually means they have absorbed the flavors of the tucupi and shrimp.
4. In a small bowl, dissolve 2 tbsp of tapioca starch gum in a little cold water to create a smooth slurry. Gradually add this slurry to the pot, stirring constantly to avoid lumps. The mixture will thicken slightly, achieving a silky texture that coats the back of a spoon.
5. Simmer the mixture gently, allowing all ingredients to meld together. You are looking for a balance where the broth is thickened but still fluid, and the flavors are harmonious.
6. Taste the Tacacá and add fine sea salt to your preference. Remember, this dish is meant to be shared, so consider the palates of those who will enjoy it with you. Once seasoned to taste, the Tacacá is ready to be served.