During the fermentation process, the cassava root releases the high levels of cyanide found in its raw form. In order to remove the poison, the tucupi is boiled for several hours and then strained. The liquid is then simmered to reduce it. After the fermentation process is over, the resulting sauce is distinguished by a yellowish color and an intensely acidic flavor.
To the tucupi broth, dried shrimp, jambu and tapioca starch are added. Tapioca starch is a form of cassava, but it is the extracted starch from the root.
Jambu is native to the Brazilian Amazon region and has been used by indigenous people for medicinal and culinary purposes for hundreds of years. Shamans and healers often use jambu to make plant-based remedies to relieve pain and cleanse the body.
Tacacá is a soup that is unique to the northeast region of Brazil and is believed to have been created by the Tupinambá tribe, although the preparation and ingredients have evolved over time. The addition of jambu and fermenting the manioc broth is thought to have been influenced by the culinary traditions of African slaves who were brought to the region during the colonial period.
