2 liters of tucupi
4 whole garlic cloves
5 chicory leaves
1 tablespoon of chopped parsley*
5 handfuls of jambu (use only the leaves)
1 pound of fresh and graded shrimp
250 grams of gum
Salt to taste
Optional: a pinch of sweet pepper*
2 liters of tucupi
4 whole garlic cloves
5 chicory leaves
1 tablespoon of chopped parsley*
5 handfuls of jambu (use only the leaves)
1 pound of fresh and graded shrimp
250 grams of gum
Salt to taste
Optional: a pinch of sweet pepper*
Bring tucupi to a boil in a pot with salt, garlic cloves, parsley, and chicory leaves. Reserve
At another time, cook the jambu in water and salt for 15 minutes or until tender
Drain and reserve
Remove the heads of the shrimp and soak them in water for six hours, changing the water at least three times
Cold water down (do not let it boil) and rinse the shrimp through with the water. Reserve
The dish should be served in a bowl
Place a cup of tucupi, followed by a little gum, jambu leaves, shrimp, and sweet pepper
Yields 10 servings.
