3 kg of bold yam (maniva)
4 crushed garlic cloves
2 handfuls of parsley
Salt to taste
Basil to taste
3 kg of bold yam (maniva)
4 crushed garlic cloves
2 handfuls of parsley
Salt to taste
Basil to taste
Scrape the taro, wash it, and then grate it on a grater
Put it in a large pot and add water until the taro becomes a pulp
Squeeze out this pulp with your hands to extract a yellow liquid, which is the tucupi
Let this liquid rest for 12 hours so that the gum will separate from the tucupi (liquid)
Reserve the gum that should be used later in the preparation of tacacá
In a large pot, simmer the tucupi with garlic, parsley, and salt for 1 hour and 30 minutes
Render 2 liters of tucupi
1923 calories per liter (Nélio Lopes' recipe)
