The process and acceptance of tucupi
Then, the starch is decanted, the resulting liquid is separated and stored in a cool place at home to ferment. It is at this stage that tucupi acquires its bitter taste. As is customary, made from cassava, this broth undergoes a necessary cooking process to eliminate the high concentration of hydrogen cyanide acid. After an hour on the stove, spices such as basil, garlic, and hot peppers are added, and it is then bottled in half or one-liter containers for storage.
Tucupi is sold in containers, a production carried out directly by local producers. It can also be found in supermarkets, with prices ranging from 1 to 4 US dollars. This is an artisanal production that is gaining much popularity, along with other regional products derived from cassava.
A famous recipe made with tucupi
The most famous dish made with tucupi is Tacacá. This preparation involves a simple process in which the basic cassava juice is heated, then combined with cassava starch, dried shrimp, and watercress to create a revitalizing soup. Its sale and consumption are very popular on the streets of Manaus and Belém. Rainy days (from January to June) or hot weather (which can reach 40°C, in summer, from July to December), could be considered local specialties. It is said that when it is very hot and causes sweating, eating tacacá results in a refreshing breeze that not only relieves the heat but also all other problems.
On the other hand, duck, brought by immigrants to Belém during colonial times, was combined with the broth and today is a traditional dish of Pará duck: Tucupi is part of this typical lunch, a dish traditionally eaten on the second Sunday of October, during the Feast of the Virgin of Nazareth, in Belém. Also, the cassava fluid is used to flavor various meats, rice, and other dishes. The state of Acre receives many migrants from the northeastern part of the country, which has led to a new appreciation for certain traditional dishes; one example is a mixture called rabo de toro (oxtail stew): in the northeast, it was seasoned with tucupi, and now this dish is considered local. The combination of sourness with the richness of the tail creates a unique preparation and represents a powerful pairing.
The emergence of a wonder: powdered tucupi
However, tucupi is a broth that does not last long outside the refrigerator; it is recommended not to keep it more than six days outside and to always keep it frozen. With this in mind, during a visit to Belém, researcher Luiz Joaquim Carvalho, representing the Center for Genetic Resources and Biotechnology (Cenargen), developed a study that led to powdered tucupi. The product can be diluted in water to restore its original form.
Castillo mentions that the proposal was also aimed at creating a more nutritious product. For example, he noticed that the powdered version contained a higher amount of beta-carotene compared to the original. This substance ensures the yellow color in foods and is also responsible for the absorption of vitamin A in our bodies. After testing various types of cassava, he discovered that the reddest variety produces a powdered tucupi rich in lycopene, the same compound found in the color of tomatoes.
Castillo explains that the product could still be an alternative for local producers to prevent surplus losses, and a product that could be produced almost every day, thus ensuring more sales. However, powdered tucupi is not yet commercialized and is awaiting formal patenting. Meanwhile, the next step is to package this delicious product to enjoy this delicacy before it spoils. Now, you know you can request tucupi on your next visit to Brazil.
