4 cups of water
1/2 cup of cassava or tapioca starch
1 tablespoon of salt
500g of dried and salted shrimp
5 leaves of cilantro
4 cloves of garlic, minced
4 Scotch bonnet peppers
2 bunches of jambu
2 liters of tucupi
4 cups of water
1/2 cup of cassava or tapioca starch
1 tablespoon of salt
500g of dried and salted shrimp
5 leaves of cilantro
4 cloves of garlic, minced
4 Scotch bonnet peppers
2 bunches of jambu
2 liters of tucupi
1
Bring the tucupi to a boil in a pot with the minced garlic, salt, cilantro, and peppers
Reduce heat and simmer for 30 minutes
2
Boil the jambu until it becomes tender
Remove from heat, drain, and reserve
3
Cook the shrimp in a pot with four cups of water for five minutes
Remove the heads and shells
4
Mix the cassava with the shrimp broth in a pot, bring to a boil, and stir until it forms a mush
Serve in a bowl with a spoonful of tucupi, some jambu leaves, and the cooked shrimp.
