Tucupi
Encyclopedia
Tucupi is a yellow
sauce extracted from wild manioc root, which is peeled, grated and then the juice is squeezed out (traditionally using an basket-like instrument called the tipiti). After being squeezed through the tipiti, the juice is left to "rest" so that the starch
separates from the liquid (tucupi). Poisonous at this stage due to the presence of cyanide, the tucupi is boiled for hours - a process which eliminates the poison. The tucupi can then be used as a sauce in cooking
.
) and Iassytatassú (The Morning Star
), joined to visit the centre of the Earth
. When they tried to cross the abyss, the serpent Tyiiba bit the face of Jacy. Jacy’s tears fell on a manioc plantation. Since then the face of Jacy (The Moon
) has been marked by the bites of the snake. From the tears of Jacy sprang tucupi.
).
Tacacá
is another speciality of Amazonian cuisine, principally “revered” in the state of Pará
. Served in a bowl made from a gourd, boiling tucupi is poured over manioc flour. A generous portion of jambú and dried shrimp
complete the dish.
It is difficult to explain in words the tastes and aromas of Amazonian food. The acidic nature of tucupi accentuates the effects of jambú, which cause the lips and mouth to tingle and/or feel numb.
Yellow
Yellow is the color evoked by light that stimulates both the L and M cone cells of the retina about equally, with no significant stimulation of the S cone cells. Light with a wavelength of 570–590 nm is yellow, as is light with a suitable mixture of red and green...
sauce extracted from wild manioc root, which is peeled, grated and then the juice is squeezed out (traditionally using an basket-like instrument called the tipiti). After being squeezed through the tipiti, the juice is left to "rest" so that the starch
Starch
Starch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store...
separates from the liquid (tucupi). Poisonous at this stage due to the presence of cyanide, the tucupi is boiled for hours - a process which eliminates the poison. The tucupi can then be used as a sauce in cooking
Cooking
Cooking is the process of preparing food by use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training...
.
Mythology
In legend, Jacy (The MoonMoon
The Moon is Earth's only known natural satellite,There are a number of near-Earth asteroids including 3753 Cruithne that are co-orbital with Earth: their orbits bring them close to Earth for periods of time but then alter in the long term . These are quasi-satellites and not true moons. For more...
) and Iassytatassú (The Morning Star
Venus
Venus is the second planet from the Sun, orbiting it every 224.7 Earth days. The planet is named after Venus, the Roman goddess of love and beauty. After the Moon, it is the brightest natural object in the night sky, reaching an apparent magnitude of −4.6, bright enough to cast shadows...
), joined to visit the centre of the Earth
Earth
Earth is the third planet from the Sun, and the densest and fifth-largest of the eight planets in the Solar System. It is also the largest of the Solar System's four terrestrial planets...
. When they tried to cross the abyss, the serpent Tyiiba bit the face of Jacy. Jacy’s tears fell on a manioc plantation. Since then the face of Jacy (The Moon
Moon
The Moon is Earth's only known natural satellite,There are a number of near-Earth asteroids including 3753 Cruithne that are co-orbital with Earth: their orbits bring them close to Earth for periods of time but then alter in the long term . These are quasi-satellites and not true moons. For more...
) has been marked by the bites of the snake. From the tears of Jacy sprang tucupi.
Uses
Tucupi is very common in the cuisine of Brazilians of the Amazon region. Duck in tucupi (“Pato no tucupi” in Portuguese) is a much appreciated dish. A duck which has been previously roasted, and then shredded, is brought to a boil in a sauce of tucupi and jambú ( Acmella oleraceaAcmella oleracea
Acmella oleracea, also known under its old names Spilanthes oleracea and Spilanthes acmella and commonly referred to as Spilanthes Extract, is a flowering herb in the plant family Asteraceae, also known as toothache plant or paracress as the leaves and flower heads contain an analgesic agent...
).
Tacacá
Tacacá
Tacacá is a soup common to North Brazil, particularly the states of Acre, Amazonas and Pará, and is well loved and widely consumed. It is made with jambú , and tucupi , as well as dried shrimps and small yellow peppers. It must be served extremely hot in a cuia.-External links:* - in Portuguese...
is another speciality of Amazonian cuisine, principally “revered” in the state of Pará
Pará
Pará is a state in the north of Brazil. It borders the Brazilian states of Amapá, Maranhão, Tocantins, Mato Grosso, Amazonas and Roraima. To the northwest it also borders Guyana and Suriname, and to the northeast it borders the Atlantic Ocean. The capital is Belém.Pará is the most populous state...
. Served in a bowl made from a gourd, boiling tucupi is poured over manioc flour. A generous portion of jambú and dried shrimp
Dried shrimp
Dried shrimp are shrimp that have been sun dried and shrunk to a thumbnail size. They are used in many Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes...
complete the dish.
It is difficult to explain in words the tastes and aromas of Amazonian food. The acidic nature of tucupi accentuates the effects of jambú, which cause the lips and mouth to tingle and/or feel numb.