Tacaça

In a medium pot, place the tucupi and let it simmer on low heat

Cook the yam leaves in boiling water with salt until they're tender

Remove from heat and drain, reserve

Wash the shrimp under running water to remove excess salt

Place them in a pot and gently simmer them

Remove the head and shells, leaving only the shanks

In another pot, place cassava starch with 4 cups of water and bring to a boil, stirring constantly until it turns into a transparent pudding

Then, take a bowl and layer it with 1 cup of hot tucupi, some cassava starch mixture, yam leaves, and shrimp

Serve immediately

Serves 6

830 calories per serving

(recipe by Nélio Lopes)