Tacacá

Name: Tacacá
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 cup cassava starch (goma); 3 cups water (hot); 4 oz dried shrimp (small); 8 oz fresh shrimp (peeled, deveined); 4 cups fish broth (or seafood broth); 1/2 white onion, minced; 2 cloves garlic, minced; 2 tbsp cassava leaf powder (if available); 1/2 tsp black pepper (ground); 1/4 tsp cayenne pepper; 1/2 tsp salt; 2 limes, cut into wedges

Amazonian Brazilian soup of seasoned shrimp and cassava dough dumplings in a savory broth. Served piping hot with peppery cassava leaf seasoning and lime.

65 minMediumServes 4220 cal/serving

BrazilianSoupStovetopStandard

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Ingredients

1 cup cassava starch (goma)
3 cups water (hot)
4 oz dried shrimp (small)
8 oz fresh shrimp (peeled, deveined)
4 cups fish broth (or seafood broth)
1/2 white onion, minced
2 cloves garlic, minced
2 tbsp cassava leaf powder (if available)
1/2 tsp black pepper (ground)
1/4 tsp cayenne pepper
1/2 tsp salt
2 limes, cut into wedges

Instructions

1

In a bowl, mix 1 cup cassava starch (goma) with 3 cups water (hot) to create a smooth, pourable consistency. Set aside. This is the tacacá broth base.
2

Heat 4 cups fish broth (or seafood broth) in a pot over medium heat. Add 4 oz dried shrimp (small) and simmer 5 minutes to infuse flavor.
3

Add 8 oz fresh shrimp (peeled, deveined), 1/2 minced white onion, and 2 cloves minced garlic to the broth. Simmer 3-4 minutes until shrimp is just cooked through.
4

Season with 1/2 tsp salt, 1/2 tsp black pepper (ground), and 1/4 tsp cayenne pepper.
5

Slowly pour the cassava starch mixture into the hot broth while stirring constantly. The mixture will become thick and creamy.
6

Cook 2-3 minutes, stirring frequently, until the broth reaches a slightly thick, sauce-like consistency.
7

Ladle soup into bowls and top each serving with a generous pinch of 2 tbsp cassava leaf powder (if available).
8

Serve immediately piping hot with 2 cut into wedges limes on the side for squeezing.

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Questions

What is Tacacá?

Amazonian Brazilian soup of seasoned shrimp and cassava dough dumplings in a savory broth. Served piping hot with peppery cassava leaf seasoning and lime. This reference files it under Brazilian soup: made on the stovetop, rated medium and about 65 minutes start to finish.

Can I use frozen shrimp instead of shrimp in Tacacá?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Tacacá uses 8 oz fresh shrimp (peeled, deveined).

How hot is Tacacá?

Moderately. The heat in Tacacá comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Tacacá contain shellfish?

Yes: 4 oz dried shrimp (small) and 8 oz fresh shrimp (peeled, deveined). The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Tacacá?

Refrigerate Tacacá for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

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