
Tacacá is a vibrantly sour, spicy and pungent stew. This Northern Brazilian favorite food is easily one of the most exciting and unique foods in all of the Amazon region.
Tacacá da Diva is a great place to eat this food, a stainless steel street cart serving Tacacá in the amazing city of Belém, Brazil.
In this article I want to share with you all the details of a meal of Tacacá, a truly stunning example of Brazilian local food.

What is Tacacá?
A favorite local food in the Northern states of Brazil, Tacacá has some of the most wild and wonderful flavors your tastebuds could ever dream to find.
This beautiful yellow soup contains large amounts of cassava fermentation by-products, and a few ingredients that your nose will enjoy almost as much as your tastebuds.
The powerful aromas of Tacacá are exciting your senses even before you’re sitting down to eat, and just wait until you learn about jambu, a numbing flower they use in every bowl of Tacacá.

How To Make This Food
They serve Tacacá like a soup, but the liquid ingredient has to sit, and stew, needing anywhere from 12-16 hours before its ready to eat.
This yellow liquid is ‘Tucupi,’ and it is surely one of the single most gloriously sour flavors I think my tongue has ever tasted. Tucupi is a by-product of fermenting manioc (cassava), and is also one of the staple sauces waiting on almost every table in Northern Brazil.
There is just such a unique flavor to tacacá, but there are also many other ingredients you can choose to add into this soup as well.
Mind-Numbing Flavor (Jambu Leaves and Flowers)
The next ingredient you just need to know about is jambu, a type of paracress, a vegetable native to the Amazon.
Very similar to Szechuan Pepper in the effect it has on your tongue, its almost like a tiny electric shock the first time you experience this beautiful food sensation.
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After adding ample amounts of both jambu and tucupi, Tacacá only needs some tiny dry shrimps, some small fiery yellow peppers (pimenta), and finally a large scoop of manioc gum (goma) for it to be complete.

Manioc Gum (‘Goma’)
Because manioc needs to ferment for such a long time before the tucupi is ready*, the chef making Tacacá will usually just buy the yellow juice from a nearby market vendor.
Another by-product though, is the goma, the manioc gum, and this incredibly thick and starchy consistency is just an amazing edible creation on its own.
The chef will glob a huge dallop of gum into your bowl, and as it sinks to the bottom, it immediately starts to thicken the Tacacá broth even more.
Note:* Families who make Tucupi therefore, are very important in local restaurant and street cart food production. Similar to the way that people here work with açaí palm berries, Tucupi is another food that almost entirely comes from ‘cottage industry’ production. (Learn more about this right now)

Additional Flavor Boosters
Your soup is ready to eat, but after you try it first, feel free to add even more ingredients, and have Tacacá the way that many locals in Belém eat it.
Ask for some garlic and herbs, and make sure you don’t forget an extra scoop of pimenta chili oil.

Warning – Pimenta Heat!
It is an absolute must in my mind, that every time you see a container of chilis or pepper oil on the table in Brazil – you take it.
The food here is surprisingly unspicy compared to how massively hot almost all of the fresh peppers are, anywhere you go in Brazil.
Most of the time, people prefer to infuse oils with the chili pepper heat, leaving the chili flesh to soak in closed glass containers.
However, sometimes you will find the chilis on their own as well, and this is when you need to prepare yourself for some seriously citrusy and fiery pepper flavors – and dive right in with no reservations.

How to Eat Tacacá
There are a few traditions to this food, and one of them regards timing, and another the utensils.
People like to eat this in the afternoon, and there is an afternoon rush in Belém at around 4pm, every day, rain or shine.
People need their Tacacá, and we were only too happy to be part of this pre-dinner sour soup snack during one of our favorite days in Belém (you can watch the video clip here).
The Gourd Bowl (“Caiu“)
Next, the second part of the Tacacá tradition, is that you will see how people love to eat this soup out of a gourd (not just a regular plastic or ceramic bowl).
This gourd is a “caiu,” (‘kai-yoo’) and yes, it comes straight from the jungle just like almost all the food ingredients they use in Northern Brazil. Its amazing.

Tradition Just Tastes Better
It just feels right as well, to eat using these gourds, and also the small stick that each serving comes with as well.
Instead of a fork or spoon, you are given what looks like an ice cream sampling spoon. Its just a small wooden spoon with a tiny forking divider at the tip.
This is for lifting up the jambu leaves to your mouth, and its also just kind of fun to use something different, whenever you get the chance to eat such a wild and crazy new food.

Vatapá
Last but not least, I am assuming that when you finish your Tacacá you are either going to immediately order a second bowl, or look for something else to try.
Seriously, the food at Tacacá da Diva is so good, there’s no way you can leave with just one bowl.
When this happens, be sure to try either the Manicoba, or the Vatapa (or of course, a second bowl of Tacacá is a great choice as well).
Both Vatapaá and Maniçoba are local favorite foods in Belém, in the entire Amazon region, and both are foods that I would absolutely love to have again, right as I am typing this article.
How to Eat Vatapá
This is a gloriously gooey mess of manioc starch, tucupi, and fried chunks of bread. The consistency is very similar to that of peanut butter, as is the heaviness and fullness of flavor.
It is only slightly oily, and just before you start to eat, the chef will give you a final ladling of more of the tucupi sour yellow liquid, helping to loosen up the mass of vatapá covering your rice.
Not only is vatapá common to have with rice, but in Bahia, in Eastern Brazil, the All-Time Super Snack known as Acarajé also uses a hearty amount of vatapá in its recipe (read about that here, or watch a video to learn more here).

Name: Tacacá da Diva
Location: Google Maps (link here)
Hours: 3:30pm – 10:30pm (Open Daily)
Price: R$13 for each bowl of Tacacá (US$4.25)
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J C
12 months ago
Your works are always delicious
foodman
12 months ago
nice food
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2 years ago
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2 years ago
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Giftbasketworldwide
2 years ago
Great info thanks buddy! Will surely utilize your research resources.
Mark Roger
2 years ago
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2 years ago
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vishal kaushik
2 years ago
Fantastic! You’re really amazing GUYS. Please keep writing.
Niloy Khan
2 years ago
Prawn soup is one of my favourite food items. Just Love it.
Niccolo Carter
2 years ago
Really!? I have never tasted Tacacá, but it sounds really pungent. May ne I will try and see if it works for me…
sankar singh
2 years ago
amazing sea food….
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VapeSpring
3 years ago
Very good info.
Vishal Kaushik
3 years ago
It looks great.
Rotimi
4 years ago
💗💗💗
Joel Bruner
3 years ago
Rotimi, thanks for the support! Take care!
John inya
4 years ago
Cool article, I really love it…
Joel Bruner
3 years ago
Hi John, glad you found it fun, thanks for the comment.
Vishal Kaushik
4 years ago
❤❤✌👌
George
4 years ago
Aww! Este artigo fez água na boca! gostoso, mal posso esperar para experimentar.
Joel Bruner
4 years ago
Hello again George, thanks for reading, thanks for the comments! have a great day today!
Cleaning Idea
4 years ago
As a website owner, I believe the material here is really excellent. I thank you for your time. You should keep it up forever! Good Luck.
Joel Bruner
4 years ago
Hi Sayful, wow, thanks for the great comment. I appreciate you taking the time to read, have a wonderful day today! Cheers.
Rajesh laxkar
4 years ago
Awsome tips…Thanks for writing it.
Joel Bruner
4 years ago
Hi Rajesh! Thanks for reading, have a great day!
Kamal
4 years ago
Great content, Thanks for this. You are trying to do the best for people, I really love cooking and I will share the content with my friends, they will be interested in, Once again, Thank you!!
Joel Bruner
4 years ago
Hi Kamal, happy you enjoyed it! Thanks for passing it on, I hope you have a wonderful day today!
Martins Murphy
4 years ago
Thank you for this great information These are places I would never have thought about visiting at all in ny life. But with this information I have gotten from this article, I am eager to come over😊😊Thanks for covering such places, it realeny interesting
Martins Murphy
Joel Bruner
4 years ago
Martins, thanks for the comments, and for sharing how this info has motivated you! I really think places like (Belem) are just as fun as any ‘famous’ destination out there. Good luck in going yourself, thanks for the comments
muscle fibre
4 years ago
Hi,
Lovely information about tacaca soup. Good for every food blogger.
Joel Bruner
4 years ago
Thanks a lot musclefiber, have a good one!
Daniel
4 years ago
Hey
Tacaca soup look so tasty. I will try it.
Thanks…
Joel Bruner
4 years ago
Hey Daniel, I hope you get the chance soon! Leave another comment when you do, I still miss this soup now…
Namit Pandey
4 years ago
That looks really great. I have always loved to try new dishes and cuisines and would definitely love to try Vatapa and Tacaca. They look very appetizing!
Joel Bruner
4 years ago
Hi Namit! thanks a lot for the good words, and thanks for reading. Both of these are so awesome, Tacacá is just addictive its so good… I hope you do get the chance to visit Para someday soon!
Natalie Say
4 years ago
I had this when I visited Pará 3 years ago. I’m not sure if this tastes the same but it sure looks similar! I’m craving for Tacaca right now! 🙁
Joel Bruner
4 years ago
Natalie! Thats amazing, well yes Im sure its the same thing, they eat a ton of Tacacá in Pará 🙂 Thanks for commenting, have a great day!
bloggingme
4 years ago
These are really places I would never have thought about visiting at all. Thanks for covering such places, it realeny makes for interesting
Joel Bruner
4 years ago
Hi, thanks for the comment! You know, these kind of places are what really stick in the memory though, I think I look back on small shops like this (from our trips) as much as any ‘famous food’ or ‘fancy food,’ as this is where the real heart of the people tends to be.
ahmed
4 years ago
it looks great thanks for sharing
Joel Bruner
4 years ago
Hi Ahmed, thanks for the comments!
Sea
4 years ago
Great. It’s look tasty. Thank for your review
Joel Bruner
4 years ago
Hi Sea, hope youre having a great day, thanks for the comment!
Kenneth
4 years ago
The Vatapa really looks very yummy! These are really places I would never have thought about visiting at all. Thanks for covering such places, it realeny makes for interesting content as these regions are probably likely to be unseen if you weren’t covering them.
Joel Bruner
4 years ago
Kenneth! Greetings! This Vatapa is one of the creamiest creations ever, such a wonderful example of Brazil’s diverse food… Youre most welcome, it definitely took some traveling to get to (these places) but wow, it was worth it! Thanks so much for your kind words, it means a lot! Have a good one today
Carla Webb
4 years ago
Tradition tastes better for sure! I am looking forward to try it some day.
Joel Bruner
4 years ago
Hi Carla! Hope you do get the chance, Brazil, the Amazon region, it is a mind-blowingly cool place! Thanks for reading
John Peter
4 years ago
Looks yummy. is it a non-veg dish.
Joel Bruner
4 years ago
Hi John! The base ingredients don’t use meat, but there will almost always be shrimp used as a topping (another version we had used both crab and shrimp!). Thanks for the question, thanks for your comment!
Sarah
4 years ago
Very intruiging flavors. What I especially appreciate, is the tradition that comes with it, such as the gourd and the stick. It all adds to the experience. I’d love to try these dishes myself one day.
Anita
4 years ago
I have never visited this region and never tried those dishes but the soup looks really weird. I would try it though 😀
Joel Bruner
4 years ago
Hi Anita! Happy to think that youre inspired to try new things from this article, yes I can tell you the Tacaca soup is like a food experience, not just a soup to eat… amazing 🙂 Have a great day, thanks for commenting!
akash
4 years ago
Jungle Palm Sandwich
Great content, Thanks for this.
Joel Bruner
3 years ago
You’re welcome Akash, very glad you enjoyed this post today! Take care.