Tacaia

1

In a medium saucepan, combine tucupi, garlic, salt, chicory, and bell peppers

Bring to a simmer and let cook for 30 minutes with the lid on

2

In another saucepan, cook jambu leaves in plenty of boiling water with one teaspoon of salt until the stems are tender

Remove from heat, drain, and reserve

3

Rinse the shrimp under cold running water to remove excess salt

Place them in a saucepan and simmer for 5 minutes

Drain, reserving the cooking liquid, and remove the head and shells, leaving only the tails

4

In a saucepan, combine tapioca with the reserved cooking liquid and bring to a simmer, stirring constantly until it thickens and becomes transparent

To serve, place a hot tucupi-filled bowl on a platter, add some of the tapioca mixture, jambu leaves, chicory, and shrimp

Serve immediately.