What is a tucupi?

Traditional Brazilian sauce, tucupi is made of juice extracted from the root of Manioc. The sauce is served on the duck and fish yellow and is used as a basis for soups. The sauce is considered to be the basic element of the kitchen Paras. Recipes have been developed and used for many generations and still remain popular and are looking for locals and tourists. Without the juice to make the correct cooking process, the juice is poisonous. What makes uncooked juice inedible is the presence of cyanide. After being made by a strict and lengthy boiling process, the poisons will no longer be present. What remains to create a favorite sauce. The duck was the first domesticated animal used as a source of meat, and so the food has long been a local favorite. The duck is first cooked or baked and then shredded. Before adding a duck, garlic, chicory and basil, they are added and cooked to the sauce to create a deep salt taste. Thin pieces are added to the sauce and then cooked before the bowl is ready for serving.

pato no tucupi is served above fluffy white rice. It is also served with starch flour called Farinha d'A agua , which is made from a manioc that could be fermented. FEP is usually added as a spice. The food is served hot and is recognized for its distinctive taste.

Tacaca is a common meal sold by street vendors and local restorers and is another meal made of tucupi. It is a popular favorite in the state of Para, which includes cities Bel and Santar. Made from the base of a tucupi paste, it is a strong soup. The soup is most often added by shrimp and Jambu. Jambu is a native fruit of a tree that is sharp tasting. The combination of sauce and JAMBU causes armor and numbness in the mouth. This effect is caused by the highly acidic nature of Tucupi and Jambu in combination. Tucupi is a popular addition to this regional food and many people are looking for it not only for their anesthetic effect,But also for its distinctive taste.