- 4 cups water
- ½ cup sour cassava starch
- 1 teaspoon salt
- 500g dried salt shrimps
- 4 leaves of chicory
- 4 crushed cloves of garlic
- 3 Cumará do Pará chili (chlli)
- 2 portions of Jambu leaves (Pará cress)
- 2 liters of tucupi
1. In a saucepan, combine the tucupi with the crushed cloves of garlic, salt, chicory and chili.
2. Cook until boil it.
3. When starting to boil, lower the heat, cover the pan and cook for 30 minutes.
4. In another pan, cook the Jambu leaves until softening.
5. Remove the Jambu from the pan, drain it and set aside.
6. Clean the shrimps and bring them to the heat in another pan with 4 cups of water.
7. Boil it for approximately 5 minutes.
8. Remove the heads and rinds of the shrimps.
9. In a saucepan, combine the sour cassava starch with water, cook and stir until reaches the consistence of a porridge.
10. Serve in bowls with the porridge, a ladleful of tucupi, a few shrimps and some blanched jambu leaves.