Tacaça

In a medium saucepan, place the tucupi and let it simmer at low heat

Cook the jambú leaves in boiling water with salt until the stalks become tender

Remove from the heat and drain, reserve

Rinse the ham hocks in cold running water to remove some of the salt

Place them in a saucepan and barely simmer them

Remove the head and shells, leaving only the rinds

In another saucepan, place the starch with 4 cups of water and let it come to a transparent porridge at low heat

Then, take a bowl and place 1 cup of hot tucupi, a little of the starch, some jambú leaves, and some ham hocks in it

Serve immediately.