Sauce used in Brazilian cuisine, extracted from the Cassava root
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Tucupi is a yellow sauce extracted from wild manioc root in Brazil's Amazon jungle. It is also produced as a by-product of manioc flour manufacture. The juice is toxic when raw (containing hydrocyanic acid).[1]
Tucupi is prepared by peeling, grating, and juicing the manioc. Traditionally, a basket-like instrument called the tipiti [pt] was used. After being squeezed through the tipiti, the juice is left to "rest" so that the starch separates from the liquid (tucupi). Poisonous at this stage, tucupi must be boiled for 3 to 5 days to eliminate the poison. The tucupi can then be used as a sauce in cooking. It is seasoned with salt, alfavaca and chicória.
^Richardson, Paul (2006). "Eating the Amazon: 18 Intriguing Brazilian Foods". Archived from the original on 22 September 2012.
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