We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What is Tucupi?

By Janis Adams
Updated: May 16, 2024
Views: 13,361
Share

A traditional Brazilian sauce, tucupi is made from juice extracted from the manioc root. Yellow in color, the sauce is served over duck and fish, and it is used as a base for soups.The sauce is considered a basic element of Paras cuisine. The recipes for it have been developed and used over many generations, and still remain popular and sought out by both locals and tourists.

Making the sauce is a rather involved process. Without putting the juice through the proper cooking process, the juice is poisonous. What makes the uncooked juice inedible is the presence of cyanide. After it is put through a rigorous and lengthy boiling process, the poisons will no longer be present. What is left is then used to create the popular sauce.

Said to be the dish of northern Brazil, pato no tucupi, or duck in tucupi sauce, is a popular holiday favorite, although it is also served in some places year round. The duck was the first domesticated animal used by the natives as a source of meat, and so the dish has long been a local favorite. The duck is first boiled or roasted and is then shredded. Before adding the duck, garlic, chicory, and basil are added and cooked into the sauce, creating a deep savory flavor. The thin pieces are added to the sauce and then boiled before the dish is ready to serve.

Pato no tucupi is served over fluffy white rice. It is also served with a starchy flour called farinha d'agua, which is made from manioc that has been allowed to ferment. Commonly, hot pepper is added as seasoning. The dish is served piping hot and is recognized for its distinctive flavor.

Tacaca is a common food sold by street vendors and local restaurateurs and is another dish made with tucupi. It is a popular favorite in the state of Para, which includes the cities of Belem and Santarem. Made from a base of tucupi paste, it is a thick soup. Most often shrimp and jambu are added to the soup. Jambu is a native tree fruit that is sharp tasting. The combination of the sauce and the jambu causes a tingling and a numbness in the the mouth. This effect is caused by the highly acidic nature of tucupi and the jambu when combined. Tucupi is a popular addition to this regional food, and many people seek it out not only for its numbing effect but also for its distinctive taste.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
Share
https://www.delightedcooking.com/what-is-tucupi.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.