Pato no Tucupi
Duck cooked in tucupi sauce (a fermented cassava broth), a traditional Amazonian dish.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pato no Tucupi reflects a blend of indigenous Amazonian culinary traditions and Portuguese influence. Indigenous peoples of the Amazon have long utilized ingredients like cassava and forest game. The arrival of the Portuguese introduced duck, which was then integrated into the existing culinary practices utilizing native ingredients.
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Pato no Tucupi is more than just a meal; it's a cultural symbol deeply intertwined with Amazonian identity and traditions, particularly in the state of Pará. It is often served during special occasions and celebrations.
Festivals and Celebrations
Pato no Tucupi is a common dish served during the Círio de Nazaré, a large religious procession and festival in Belém, Pará. It represents a celebration of faith and regional culture.
Family and Community
The preparation of Pato no Tucupi is often a communal activity involving family and friends. The process, which can be time-consuming, strengthens social bonds and reinforces traditional knowledge.
Indigenous Roots
The use of tucupi highlights the importance of indigenous knowledge and ingredients in Amazonian cuisine. It demonstrates the sustainable use of local resources and a deep connection to the environment.
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Pato no Tucupi offers a complex and unique flavor profile, balancing the richness of duck with the tangy, fermented notes of tucupi. The dish also features aromatic herbs and spices, adding depth and complexity.
The primary flavor comes from tucupi, a yellow liquid extracted from manioc root, which is then fermented. This fermentation gives tucupi a slightly sour, pungent, and earthy taste. Duck meat provides a rich and savory counterpoint. Jambu, a local herb, creates a tingling, numbing sensation in the mouth, adding another dimension to the flavor. Garlic, onions, and chicory (or other herbs) contribute aromatic and savory notes.
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Tucupi Preparation
If you can't find prepared tucupi, making it from scratch requires significant effort. The manioc root must be grated, pressed to extract the liquid, and then fermented. Proper fermentation is crucial to avoid toxicity.
Jambu Handling
Jambu's numbing effect can be intense. Add it gradually and taste as you go to achieve the desired level of sensation.
Duck Preparation
To ensure the duck is tender and flavorful, consider marinating it overnight before cooking. Slow cooking or braising the duck in the tucupi sauce will further enhance its tenderness and allow the flavors to meld.
Finding Ingredients
Finding authentic tucupi and jambu outside of the Amazon region can be difficult. Specialty Latin American or Brazilian markets might carry these ingredients. Online retailers are another option, but ensure they source from reputable suppliers.
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