Tucupi is a yellow sauce extracted from wild manioc root, which is peeled, grated and then the juice is squeezed out (traditionally using an basket-like instrument called the tipiti). 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 due to the presence of cyanide, the tucupi is boiled for hours - a process which eliminates the poison. The tucupi can then be used as a sauce in cooking.
In legend, Jacy (The Moon) and Iassytatassú (The Morning Star), joined to visit the centre of the Earth. When they tried to cross the abyss, the serpent Tyiiba bit the face of Jacy. Jacy’s tears fell on a manioc plantation. Since then the face of Jacy (The Moon) has been marked by the bites of the snake. From the tears of Jacy sprang tucupi.
Tucupi is very common in the cuisine of Brazilians of the Amazon region. Duck in tucupi (“Pato no tucupi” in Portuguese) is a much appreciated dish. A duck which has been previously roasted, and then shredded, is brought to a boil in a sauce of tucupi and jambú ( Acmella oleracea).
Tacacá is another speciality of Amazonian cuisine, principally “revered” in the state of Pará. Served in a bowl made from a gourd, boiling tucupi is poured over manioc flour. A generous portion of jambú and dried shrimp complete the dish.
It is difficult to explain in words the tastes and aromas of Amazonian food. The acidic nature of tucupi accentuates the effects of jambú, which cause the lips and mouth to tingle and/or feel numb.