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Wild Food Tacacá
Wild Food Tacacá is a modern wild food Fusion recipe (based on a Brazilian original) for a classic stew of prawns and numbing greens in a tucupi (casssava juice) base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Wild Food Tacacá.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Wild FoodFusion RecipesFusion Recipes
Tacacá is considered a symbol of Northern Brazilian culture and gastronomy. Its origins can be traced back to the Indigenous peoples of the Amazon rainforest, who used local ingredients to create nourishing and satisfying meals. Over time, tacacá became a popular street food, especially in the cities of Manaus and Belém, where it is often served by street vendors in traditional clay pots. It's made from a base of Tucupi, a yellowish liquid extracted from cassava (manioc) fermented in water and then boiled. Traditional tacacá is made with jambú leaves (a mouth-numbing plant from Northern Brazil and chillies). Here the European wild food equivalent is made with sneezewort leaves and water pepper leaves.
Ingredients:
500ml (2 cups) tucupi
1 cup dried prawns
100g (1 cup) tapioca starch (goma)
250ml (1 cup) water
1 bunch of sneezewort leaves (substitute with spinach if unavailable)
1/2 bunch water pepper leaves
3 cloves of garlic, minced
Salt to taste
Method:
Begin by preparing the Tapioca Pearls (Goma), also known as "beiju": In a mixing bowl, combine the tapioca starch with a cup of water and knead the mixture until it forms a smooth, elastic dough. Roll the dough into small balls and set them aside.
To cook the Tucupi: In a large pot, bring the tucupi stock to a boil. Reduce the heat and let it simmer for at least 20 minutes to ensure that any remaining cyanogenic compounds are neutralised. During this time, skim off any foam that forms on the surface.
Once the tucupi is safe to consume, add the dried prawns to the pot. Let them simmer in the stock for about 10-15 minutes until they become plump and tender.
While the dried prawns are simmering, prepare the sneezewort leaves. Wash them thoroughly and remove any tough stems. Blanch the leaves in boiling water for a few seconds to soften them. Drain and set aside.
Cook the Tapioca Pearls: In a separate pot, bring water to a boil and add the tapioca pearls (goma). Cook them for about 10-15 minutes or until they float to the surface. Drain and set aside.
Season the Soup: Add minced garlic and salt to taste to the tucupi and dried shrimp mixture. If you like your tacacá spicy, you can also add chopped chillies (or more water pepper leaves) at this stage. Stir well and let it simmer for a few more minutes to allow the flavours to meld.
To serve, place a portion of cooked tapioca pearls (goma) in a bowl. Ladle the hot tucupi and dried shrimp broth over the pearls. Top the soup with blanched sneezewort leaves, and your wild food tacacá is ready to enjoy!
