The tucupi broth, made with fermented cassava juice, is an ancient tradition that reflects African roots in Latin American cuisine. Its preparation requires patience, but its authentic flavor combines history and taste in every dish.
The tucupi broth is a culinary tradition from the Amazon region, recognized for its intense flavor and characteristic aroma.
It is made from the fermentation of cassava juice, a process that gives it unique properties and a deep flavor.
This broth is essential in various preparations, adding an authentic touch to traditional soups and stews.
Tucupi Broth
Ingredients
3 kilograms of Wild cassava
1 liter of Water
3 Garlic cloves
2 Chicory branches
Black pepper
1 pinch of Salt
Preparation
Step 1 : To prepare a base for broths or soups, start by peeling the cassava and cutting it into pieces.
Step 2 : Then, process it with a little water to extract the juice.
Step 3 : It is important to strain the juice well and place it in a glass container, letting it rest for 4 hours so the starch can settle at the bottom.
Step 4 : After this step, separate the liquid and let it ferment overnight.
Step 5 : Be careful with this liquid, as it is toxic in its raw state.
Step 6 : The next day, transfer the liquid to an aluminum pot and cook over low heat for 30 minutes.
Step 7 : Then, season to taste, strain again, and store to use as a base for fish, chicken, or duck broths.
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