Broths
Tucupi
Pará, Brazil
Yellow broth pressed from wild manioc and left to ferment for days to tame its toxins, the backbone of tacacá, pato no tucupi and Amazonian kitchens.
Original eatfuls sticker artwork
What it is
A closer look at Tucupi.
Yellow broth pressed from wild manioc and left to ferment for days to tame its toxins, the backbone of tacacá, pato no tucupi and Amazonian kitchens.
What to look for
Know it when you find it.
A cloudy mustard-yellow liquid with a sharp fermented bite and sedative tingle, sold in bottles at Belém's Ver-o-Peso market.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tucupi.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Mauritius
Watercress Bouillon
Bouillon cresson
A clear broth of watercress with garlic, ginger and often a few prawns or salted fish, drunk alongside rice rather than before it.
Italy
Brodo di Cappone
Clear capon broth, the traditional base for tortellini in brodo. Slow-simmered with vegetables and aromatics for hours.
Cape Verde
Bibi-Style Shrimp Broth
Caldo de Camarão a moda da mama Bibi
Shrimp seafood dish originating in Chã das Pedras on Santo Antão, made with fresh shrimp in a flavoured broth.
Cape Verde
Fish Broth
Caldo de Peixe
Fish stew made with mackerel or cavala, potato, pumpkin, carrots, and vegetables in a tomato broth, served with rice and corn puree.
Japan
Dashi
出汁
The foundational Japanese stock made from kombu and katsuobushi, the umami base of countless dishes.
Dominica
Dominican Fish Broth
Fish Broth
A clear, peppery broth with chunks of fresh-caught fish, root vegetables, plantain, and herbs; common at lunch in Roseau and Portsmouth markets; a powerfully seasoned, restorative soup; excellent for hangovers or a midday boost; similar to bouillabaisse; the fish broth of Dominica; a spicy, clear fish soup; a market staple.
Trinidad and Tobago
Fish Broth
Whole fish simmered with provisions, dumplings, lime and pepper into a thin, hot, restorative soup.
Guadeloupe
Fish Court-Bouillon
Court-Bouillon
The main culinary dish of Guadeloupe; fish poached in a spiced tomato-based court-bouillon; a quick cooking of fish in a spicy tomato sauce; the most traditional Creole main course; served at every true Creole restaurant; the court-bouillon that is the heart of Guadeloupean cuisine.