Tacacá
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Tacacá () is a typical dish of northern Brazil, mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima. It is made with (a native variety of paracress), (a broth made with wild manioc), cooked tapioca gum (also manioc-based), and dried shrimp. It is traditionally served hot in a bowl made from an Amazonian gourd known as cuia.
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Tacacá () is a typical dish of northern Brazil, mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima. It is made with (a native variety of paracress), (a broth made with wild manioc), cooked tapioca gum (also manioc-based), and dried shrimp. It is traditionally served hot in a bowl made from an Amazonian gourd known as cuia.
==See also== List of Brazilian dishes List of soups