. . "Hot" . . . . "Jambu (paracress,tucupi(brothwith wildmanioc),dried shrimps, yellowpeppers" . . "Tacac\u00E1 is a soup common to North Brazil, particularly the states of Acre, Amazonas, Rond\u00F4nia and Par\u00E1, and is well loved and widely consumed. It is made with jambu (a native variety of paracress), and tucupi (a broth made with wild manioc), as well as dried shrimps and small yellow peppers. It must be served extremely hot in a cuia."@en . . "Tacac\u00E1"@en .