Tucupi, Jambu and Pará

Specialised

TUCUPI: the yellow liquid pressed from bitter cassava, fermented and then BOILED FOR HOURS to drive off the cyanide, giving a sour aromatic broth. JAMBU: Acmella oleracea, a leaf that produces a distinctive tingling numbness in the mouth. Together they make TACACÁ — tucupi, jambu, dried shrimp and tapioca gum, drunk hot from a gourd cuia on the street in BELÉM — and PATO NO TUCUPI, duck in tucupi with jambu, the festival dish of Pará at the Círio de Nazaré. ⚠ BOTH DISHES ARE INDIGENOUS IN TECHNIQUE AND REGIONAL IN IDENTITY, and tucupi is dangerous unprocessed.