Pato no Tucupi
Duck cooked in tucupi (a broth made from fermented cassava) and jambu (a local herb that causes a tingling sensation).
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Pato no Tucupi is a dish deeply rooted in the Amazonian region of Brazil, reflecting the fusion of indigenous ingredients and Portuguese culinary techniques introduced during colonization. The use of duck points to European influence, while the tucupi and jambu are distinctly Amazonian, highlighting a blend of culinary traditions.
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Pato no Tucupi is more than just a meal; it's a symbol of Amazonian culinary identity and a staple during significant cultural events and celebrations.
Celebratory Dish
Often served during Círio de Nazaré, a major religious procession and festival in Belém, Pará, reflecting its cultural importance.
Amazonian Identity
The dish showcases the unique ingredients and culinary techniques of the Amazon region, highlighting the region's rich biodiversity and culinary heritage.
Family and Community
Preparing Pato no Tucupi can be a labor-intensive process, often involving the entire family or community, reinforcing social bonds.
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The dish presents a complex flavor profile, characterized by a unique balance of savory, sour, and tingling sensations.
The duck contributes a rich, savory flavor, typically enhanced by being roasted or stewed. Tucupi, the fermented cassava broth, provides a tangy, earthy sourness that forms the base of the dish. Jambu, the signature Amazonian herb, delivers a distinct tingling or numbing sensation on the tongue and lips, adding a truly unique and unforgettable element.
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Tucupi Preparation
Ensure the tucupi is properly fermented and cooked to remove any toxins present in raw cassava. The cooking process is crucial for safety and flavor development.
Jambu Handling
Add jambu towards the end of the cooking process, as prolonged heat diminishes its tingling effect. Fresh jambu is preferred for the most intense sensation.
Duck Preparation
Marinating the duck beforehand can enhance its flavor. Consider using local spices and herbs to complement the Amazonian flavors.
Balance the Flavors
Taste as you go and adjust seasonings to balance the savory duck, sour tucupi, and tingling jambu. A touch of salt, pepper, or garlic can further enhance the dish.
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