Homemade Tucupi
A tangy, golden Amazonian broth extracted from wild cassava root and simmered low.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Tucupi is the fermented, cooked-down liquid pressed from grated wild manioc, a staple base for Brazilian Amazon dishes like tacacá and pato no tucupi. Raw cassava juice is toxic and must be boiled thoroughly to remove cyanogenic compounds, then left to ferment slightly before a long simmer concentrates its sour, earthy flavor. The result is a bright yellow, tangy broth used as a soup base or sauce.
Ingredients
- 4 pounds wild bitter cassava root (mandioca brava), peeled
- 2 quarts water, for grating and rinsing
- 1 teaspoon salt
- 2 cloves garlic, smashed (optional, for flavor during final simmer)
- 1 chile pepper, whole (optional, for heat during final simmer)
Method
-
Peel the bitter cassava root and rinse under cold water to remove surface dirt.
-
Grate the cassava finely on a box grater or with a food processor fitted with a grating disc, working over a large bowl to catch the pulp and juice.
-
Transfer the grated pulp to a clean cloth or fine-mesh bag set over a large bowl. Gather the edges and twist tightly to press out as much liquid as possible, squeezing firmly until the pulp is dry.
-
Cover the collected raw liquid and let it stand at room temperature to allow the starch to settle and light fermentation to begin.
-
Carefully pour off the top layer of golden liquid into a separate container, leaving the thick white starch sediment behind in the bottom of the bowl (reserve the starch separately for other uses, such as tapioca).
-
Pour the reserved liquid into a 6-quart saucepan and bring to a rolling boil over high heat, then reduce to a steady simmer. Boiling thoroughly is essential to neutralize the natural cyanogenic compounds in raw cassava juice.
-
Add the salt, and the garlic and chile if using, then continue simmering uncovered, skimming any foam, until the liquid reduces by about a third and turns a deeper golden color.
-
Remove from heat and let the tucupi cool completely to room temperature.
-
Strain the cooled tucupi through a fine-mesh sieve into a clean jar or bottle, discarding the garlic and chile.
-
Refrigerate in a sealed jar and use within 2 weeks, or freeze in portions for longer storage.
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Homemade Tucupi
Tucupi is the fermented, cooked-down liquid pressed from grated wild manioc, a staple base for Brazilian Amazon dishes like tacacá and pato no tucupi. Raw cassava juice is toxic and must be boiled thoroughly to remove cyanogenic compounds, then left to ferment slightly before a long simmer concentrates its sour, earthy flavor. The result is a bright yellow, tangy broth used as a soup base or sauce.
Make ahead 32 oz 45 cal
Ingredients
- 4 pounds wild bitter cassava root (mandioca brava), peeled
- 2 quarts water, for grating and rinsing
- 1 teaspoon salt
- 2 cloves garlic, smashed (optional, for flavor during final simmer)
- 1 chile pepper, whole (optional, for heat during final simmer)
Method
- 1
Peel the bitter cassava root and rinse under cold water to remove surface dirt.
- 2
Grate the cassava finely on a box grater or with a food processor fitted with a grating disc, working over a large bowl to catch the pulp and juice.
- 3
Transfer the grated pulp to a clean cloth or fine-mesh bag set over a large bowl. Gather the edges and twist tightly to press out as much liquid as possible, squeezing firmly until the pulp is dry.
- 4
Cover the collected raw liquid and let it stand at room temperature to allow the starch to settle and light fermentation to begin.
- 5
Carefully pour off the top layer of golden liquid into a separate container, leaving the thick white starch sediment behind in the bottom of the bowl (reserve the starch separately for other uses, such as tapioca).
- 6
Pour the reserved liquid into a 6-quart saucepan and bring to a rolling boil over high heat, then reduce to a steady simmer. Boiling thoroughly is essential to neutralize the natural cyanogenic compounds in raw cassava juice.
- 7
Add the salt, and the garlic and chile if using, then continue simmering uncovered, skimming any foam, until the liquid reduces by about a third and turns a deeper golden color.
- 8
Remove from heat and let the tucupi cool completely to room temperature.
- 9
Strain the cooled tucupi through a fine-mesh sieve into a clean jar or bottle, discarding the garlic and chile.
- 10
Refrigerate in a sealed jar and use within 2 weeks, or freeze in portions for longer storage.