Tucupi (sauce)
Tucupi is the name of a product made in northern Brazil according to Indian tradition from the pressed juice of bitter manioc .
Originally, a tube made of the flexible bark of arrowroot plants , a tipiti , was used to squeeze the grated cassava tubers ; today, mechanical presses are also used. The freshly squeezed juice must rest for several hours; in the process, it separates into a jelly-like mass ( goma , among other things, the raw material for tapioca production) and a thin supernatant ( tucupi ). The supernatant is skimmed off, filtered and boiled for several hours before it can be used. The purpose of the procedure is to remove the toxins contained in the cassava. Chilled or frozen, Tucupi can be kept for a long time.
Tucupi is used to prepare soups and various fish, poultry and meat dishes. Among the traditional dishes on Tucupi base belonging para forensic soup Tacacá (with shrimp , Goma and Jambu vegetables); '' Pato no Tucupi '' (duck in tucupi, also with jambu) is a traditional holiday dish in Belém and the surrounding area.
Individual evidence
- ^ Pedro Frade: Mandioca, de norte a sul do Brasil . In: Petit Gastrô: Curiosidades Gastronômicas e Receitas . 2013 ( com.br ).
- ↑ Claudia Moraes de Rezende: Ácido cianídrico, espilantol, tucupi, jambú e maniçoba: a complexa química da cozinha paraense. In: ufrj.br. 2014, archived from the original on April 16, 2014 ; Retrieved November 26, 2017 (Brazilian Portuguese).