Tacaça

1

Place the tucupi in a pot with the garlic, salt, chayote, and bell peppers

Bring to a boil

When boiling, reduce heat, cover, and let cook for 30 minutes

2

Separately, cook the jambu until tender

Remove from heat, drain, and reserve

Wash the dried shrimp and place in a pot with four cups of water

Let boil for five minutes

Remove the head and shell

3

In a pot, mix cornstarch with the shrimp broth, bring to a boil, and stir until thickened

Serve in a bowl with a scoop of tucupi, some of the cornstarch mixture, a few leaves of jambu, and the dried shrimp.