Brazilian Tacacá Soup [0001089]

Ingredients:

1 cup dried yellow or white Brazilian tucupi (cassava broth) - Ensure it's gluten-free
1 cup water
1/2 cup dried shrimp, soaked and drained
1/2 cup jambu leaves (Brazilian toothache plant) - If unavailable, you can use watercress or spinach as a substitute
2 cloves garlic, minced
1/2 cup diced yellow onions
2 tablespoons olive oil
Salt and white pepper to taste
1 cup cooked tapioca pearls (sagu) - for serving

Instructions:

In a large pot, combine the dried tucupi and water. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.

While the tucupi simmers, heat the olive oil in a skillet over medium heat. Add the minced garlic and diced onions. Sauté until the onions become translucent.

Add the soaked dried shrimp to the skillet with the sautéed garlic and onions. Cook for about 2-3 minutes until the shrimp are fragrant.

Stir the sautéed shrimp mixture into the simmering tucupi. Let it simmer together for an additional 5-7 minutes.

Add the jambu leaves (or watercress/spinach) to the pot and simmer for another 5 minutes until they wilt and soften.

Season your Gluten-Free Brazilian Tacacá Soup with salt and white pepper to taste.

To serve, place a spoonful of cooked tapioca pearls (sagu) in the bottom of each bowl and ladle the hot soup over them.

Enjoy this unique and gluten-free Brazilian Tacacá Soup!