Tucupi

Tucupi is a traditional ingredient commonly used in the cuisine of the Amazon region, particularly in the state of Pará. It is a yellowish-brown sauce made from the juice extracted from manioc root (also known as cassava or yuca). The preparation of tucupi involves a fermentation process to remove the naturally occurring cyanide compounds found in raw manioc. The root is peeled, grated, and soaked in water for several days, allowing it to ferment. After fermentation, the liquid is extracted and boiled to produce tucupi. Tucupi has a tangy and slightly acidic flavor, with a distinct earthy taste. It is commonly used as a base for various dishes in the region, such as tacacá, a popular soup made with tucupi, jambu leaves (a local herb), and shrimp. The sauce is also used in other traditional Amazonian recipes, including fish stews, grilled meats, and sauces for rice or noodles. It's important to note that raw manioc contains toxic compounds, and consuming it without proper preparation can be harmful. However, tucupi is safe to eat since the fermentation and boiling process removes these toxins.