4 cups of water
1/2 cup of tapioca flour or cassava starch
1 (shaken) teaspoon of salt
500g of dried shrimp (dry)
5 leaves of parsley
4 cloves of garlic, pressed
4 pimentas-de-cheiro
2 bunches of jambu
2 liters of tucupi
4 cups of water
1/2 cup of tapioca flour or cassava starch
1 (shaken) teaspoon of salt
500g of dried shrimp (dry)
5 leaves of parsley
4 cloves of garlic, pressed
4 pimentas-de-cheiro
2 bunches of jambu
2 liters of tucupi
Place the tucupi in a pot with the garlic, salt, parsley, and peppers
Bring to a boil
When boiling, reduce heat, cover, and let cook for 30 minutes
On the side, cook the jambu until tender
Remove from heat, strain, and reserve
Wash the dried shrimp and place in a pot with four cups of water
Let it boil for five minutes
Remove the head and shell
In another pot, mix the tapioca flour with the water from the dried shrimp, bring to a boil, and stir until a mush forms
Serve in a bowl with a scoop of tucupi, some of the mush, a few sprigs of jambu, and the dried shrimp.
