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- Ingredients
- Recipe
- 2 liters of tucupi 4 cloves of garlic 4 chili peppers or to taste 2 bunches of jambu 1/2 kg of salted shrimp (dry) 1/2 cup of cassava gum Hot pepper 1 spoon of salt or to taste6 tablespoon
- Place the tucupí in a pan, season with garlic, chicory and salt, bring to a boil and bring to a boil. Then lower the heat, cover the pan and let it cook for 30 minutes. Cook the jambu in hot water, let it cook until the stalks are soft, remove and drain, set aside. Remove the head of the shrimp and soak in a bowl of water to remove the salt. Boil 4 cups of water with salt to taste, dissolve the gum in a bowl with cold water, add it little by little to the boiling water, until it becomes a thick porridge, or to the point of your preference. Serve in a gourd in this sequence: 2 tablespoons of tucupí, a shell of gum, a shell of tucupí, some jambú leaves and 5 shrimp, salt and pepper to taste.
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