"Take a minute, take five!"

 Mais um texto de alunos, desta vez uma curiosidade cultural, proposta de Midory Endo, 10ºD.

                              Tacacá (Brazilian food)

Tacacá is a dish widely consumed in northern Brazil, especially in June festival seasons. Its origin comes from the natives, so the preparation of this recipe takes many common ingredients from Pará.

Tucupi, cassava gum, dried shrimps and jambu leaves are the main components of a true tacacá. Of these ingredients, what stands out most is the jambu, a plant that in contact with the mouth brings a feeling of light tingling that leaves the tacacá very characteristic.

A traditional tacacá dish is served in its own bowl, produced by the indigenous people of the lower Amazon region.

The utensil is produced from the fruit of the bowl, which is scraped from the outside to stay smooth and decorated with the typical art of the Indians, using the cumaté.

All this makes tacacá not only a typical dish, but a culinary experience that transports us to a country's past, which comes from before the discoveries.

link: Tacacá: história, cultura e sabor típico paraense | CyberCook                                                                                Midory Endo, 10ºD

cortesia de envio de Constância Silva, docente de Inglês e colaboradora do CRESCER