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Tacaca
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
5 servings
Michellim Cristini
@michellimbritto- Ingredients
- Recipe
- water4 cup
- sour cassava starch (or cassava gum)1/2 cup
- salt1 teaspoon
- Salted shrimp (dried)500 g
- chicory4 unit(s)
- Garlic well crushed4 unit(s)
- chili peppers3 unit(s)
- Jambu bunches2 l
- Tucupi2 l
- Place the tucupi in a pan with the well-crushed garlic, salt, chicory and peppers.
- Take it to the fire.
- When it starts to boil, lower the heat, cover the pan and let it cook for approximately 30 minutes.
- Simultaneously in another pan, cook the jambu until tender.
- Remove from heat, drain and reserve.
- Wash the shrimp well and bring them to the fire in a pan with 4 cups of water.
- Let it boil for approximately 5 minutes
- Remove the head and the shell.
- In a pan, mix the sprinkle with the shrimp water, bring to the fire and stir until you get a porridge.
- Serve in a gourd with a tucupi shell, a little of the porridge, some jambu leaves and the shrimp.
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