2 liters of tucupi
4 cloves of garlic, mashed
5 leaves of chicória
1 tablespoon of salt
2 bunches of jambu
1/2 cup of azedo polvilho
4 cups of water
1/2 kilogram of dried and salted shrimp (shrimp)
4 pimentos
2 liters of tucupi
4 cloves of garlic, mashed
5 leaves of chicória
1 tablespoon of salt
2 bunches of jambu
1/2 cup of azedo polvilho
4 cups of water
1/2 kilogram of dried and salted shrimp (shrimp)
4 pimentos
Place the tucupi in a large pot with garlic, salt, chicória leaves, and pimentos
Bring to a boil, then reduce heat and let simmer for 30 minutes with the lid on
Meanwhile, cook the jambu stems until they are tender
Remove from heat and strain
Reserve the leaves
Rinse the shrimp well in running water and bring them to a boil in a pot until slightly softened
Remove head and shell from the shrimp, leaving only the rabinho
In another pot, mix the polvilho with water and cook over low heat, stirring constantly, until it forms a transparent porridge
Next, place a warm tucupi-filled bowl, some of the porridge, jambu leaves, and shrimp
Serve immediately
Serves 6.
