2 liters of tapioca syrup
4 cloves of garlic, lightly crushed
5 leaves of chicory
1 teaspoon of salt
2 handfuls of jambu
1/2 cup of sour cassava flour
4 cups of water
1/2 kilogram of dried and salted shrimp (dried)
2 liters of tapioca syrup
4 cloves of garlic, lightly crushed
5 leaves of chicory
1 teaspoon of salt
2 handfuls of jambu
1/2 cup of sour cassava flour
4 cups of water
1/2 kilogram of dried and salted shrimp (dried)
Place the tapioca syrup in a pot with garlic, salt, chicory leaves, and pimentas
Bring to a boil, then reduce heat and let simmer for 30 minutes, covered
At this point, cook the jambu leaves in water until they are tender
Remove from heat and drain
Reserve the leaves
Wash the shrimp thoroughly and bring them to a boil in a pot of water to lightly season
Remove heads and shells from the shrimp, leaving only the rabinho (tail)
In another pot, mix sour cassava flour with water; bring to a simmer, stirring constantly until a transparent paste is formed
Afterward, place some warm tapioca syrup in a bowl, followed by a spoonful of the paste, some jambu leaves, and three shrimp
Serve immediately.
