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- Ingredients
- Recipe
- Tucupi8 cup
- Crushed Garlic Clove2 unit(s)
- Chicory Leaves2 unit(s)
- Salt2 teaspoon
- Chili Pepper4 unit(s)
- Jambu Packs2 unit(s)
- Shrimp500 g
- Sour Sprinkle1/2 cup
- Water4 cup
- In a pan put the tucupi, pepper, garlic, chicory and salt. Then put it on high heat and let it boil. Lower the heat and cover the pan to cook for half an hour.
- In a medium saucepan, place the jambu leaves and cook them until their stalks are soft, remove from the heat and drain well.
- Wash the shrimp, put it in a pan with water, put it on high heat and once it boils, remove it. Drain and discard heads and skins.
- Add the flour and 4 cups of water in a pan, mix, bring to a high heat and cook and stir until you get a transparent porridge.
- In individual bowls or bowls, distribute the jambu leaves with the shrimp, the hot tucupi and the gummy porridge. Now just serve.
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