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Tucupi
Tucupi is a yellow sauce extracted from wild manioc root in Brazil's Amazon jungle. It is also produced as a by-product of manioc flour manufacture. The juice is toxic when raw (containing hydrocyanic acid). Tucupi is prepared by peeling, grating, and juicing the manioc. Traditionally, a basket-like instrument called the was used. 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, tucupi must be boiled for 3 to 5 days to eliminate the poison. The tucupi can then be used as a sauce in cooking. It is seasoned with salt, alfavaca and chicória. Mythology 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 spr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yellow
Yellow is the color between green and orange on the spectrum of light. It is evoked by light with a dominant wavelength of roughly 575585 nm. It is a primary color in subtractive color systems, used in painting or color printing. In the RGB color model, used to create colors on television and computer screens, yellow is a secondary color made by combining red and green at equal intensity. Carotenoids give the characteristic yellow color to autumn leaves, corn, canaries, daffodils, and lemons, as well as egg yolks, buttercups, and bananas. They absorb light energy and protect plants from photo damage in some cases. Sunlight has a slight yellowish hue when the Sun is near the horizon, due to atmospheric scattering of shorter wavelengths (green, blue, and violet). Because it was widely available, yellow ochre pigment was one of the first colors used in art; the Lascaux cave in France has a painting of a yellow horse 17,000 years old. Ochre and orpiment pigments ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pato No Tucupi
''Pato no tucupi'' (duck in tucupi sauce) is a traditional Brazilian dish found mostly in the area around the city of Belém in the state of Pará state. The dish consists of a boiled duck (pato in Portuguese) in tucupi. One of the more typical restaurants where it can be found is the Círculo Militar in Belém, in a historical palace near the harbour of the city. See also *Brazilian cuisine Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian ( Lebanese, Chinese and, most recently, Japanese) influences. It varies greatly by region, reflecti ... * Amazonian cuisine Brazilian cuisine Duck dishes Cassava dishes {{Brazil-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Language
Portuguese ( or, in full, ) is a western Romance language of the Indo-European language family, originating in the Iberian Peninsula of Europe. It is an official language of Portugal, Brazil, Cape Verde, Angola, Mozambique, Guinea-Bissau and São Tomé and Príncipe, while having co-official language status in East Timor, Equatorial Guinea, and Macau. A Portuguese-speaking person or nation is referred to as " Lusophone" (). As the result of expansion during colonial times, a cultural presence of Portuguese speakers is also found around the world. Portuguese is part of the Ibero-Romance group that evolved from several dialects of Vulgar Latin in the medieval Kingdom of Galicia and the County of Portugal, and has kept some Celtic phonology in its lexicon. With approximately 250 million native speakers and 24 million L2 (second language) speakers, Portuguese has approximately 274 million total speakers. It is usually listed as the sixth-most spoken language, the third-most sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazilian Cuisine
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian ( Lebanese, Chinese and, most recently, Japanese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, cassava, '' guaraná'', '' açaí'', '' cumaru,'' and '' tucupi''. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Netherlands, Poland, and Ukraine), were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. When potatoes were not available, they discovered how to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amazonian Cuisine
Amazonian cuisine includes the foods and preparation methods of various peoples in the Amazon jungle of South America, including the dishes they have popularized among neighbors. Brazil Maniçoba is an Amazonian dish from Brazil made with pieces of meat, sausage, manioc, and culantro leaves. Amazonian cuisine includes many freshwater fish such as peixe nobre (noble fish), the pirarucu (the world's largest freshwater fish), and tambaqui. Smaller fishes such as surubim, curimatã, jaraqui, acari and tucunaré are also eaten, often grilled or sometimes fried. Served in a tomato sauce, the dishes are known as escabeche; they can also be prepared in coconut milk or stewed in tucupi (a sauce made with fermented manioc juices). Tacacá is a shrimp soup and vatapá is a Bahian seafood dish. Staples of Amazonian cuisine include manioc, a starchy root vegetable, as well as fruit. Juices and ice creams are made from them, including acerola, graviola, fruta de conde (also referred to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Shrimp
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Use East Asia In Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. They have the coveted umami flavor (or so-called "fifth taste"). It is an ingredient in the Cantonese XO sauce. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. It is also featured in Cantonese cuisine, particularly in some dim sum dishes such as rolled and rice noodle roll and in ''zongzi''. Despite the literal meaning of the name Chinese name ''xiā mǐ'' ("shrimp rice"), it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gourd
Gourds include the fruits of some flowering plant species in the family Cucurbitaceae, particularly ''Cucurbita'' and '' Lagenaria''. The term refers to a number of species and subspecies, many with hard shells, and some without. One of the earliest domesticated types of plants, subspecies of the bottle gourd, ''Lagenaria siceraria'', have been discovered in archaeological sites dating from as early as 13,000 BCE. Gourds have had numerous uses throughout history, including as tools, musical instruments, objects of art, film, and food. Terminology ''Gourd'' is occasionally used to describe crop plants in the family Cucurbitaceae, like pumpkins, cucumbers, squash, luffa, and melons. More specifically, ''gourd'' refers to the fruits of plants in the two Cucurbitaceae genera '' Lagenaria'' and ''Cucurbita'', or also to their hollow, dried-out shell. There are many different gourds worldwide. The main plants referred to as gourds include several species from the genus ''Cucurbi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pará
Pará is a state of Brazil, located in northern Brazil and traversed by the lower Amazon River. It borders the Brazilian states of Amapá, Maranhão, Tocantins, Mato Grosso, Amazonas and Roraima. To the northwest are the borders of Guyana and Suriname, to the northeast of Pará is the Atlantic Ocean. The capital and largest city is Belém, which is located at the mouth of the Amazon. The state, which is home to 4.1% of the Brazilian population, is responsible for just 2.2% of the Brazilian GDP. Pará is the most populous state of the North Region, with a population of over 8.6 million, being the ninth-most populous state in Brazil. It is the second-largest state of Brazil in area, at , second only to Amazonas upriver. Its most famous icons are the Amazon River and the Amazon Rainforest. Pará produces rubber (extracted from natural rubber tree groves), cassava, açaí, pineapple, cocoa, black pepper, coconut, banana, tropical hardwoods such as mahogany, and mine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tacacá
Tacacá () is a typical dish of Northern Brazil (mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima). It is made with ''jambu'' (a native variety of paracress), and ''tucupi'' (a broth made with wild manioc), cooked tapioca starch (“goma de tapioca” - manioc), as well as dried shrimps and fragrant, small yellow peppers known as “pimenta de cheiro”. It is be served hot in bowl made from Amazonian gourd known as cuia. See also * List of Brazilian dishes * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ... {{DEFAULTSORT:Tacaca Brazilian soups ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acmella Oleracea
''Acmella oleracea'' is a species of flowering herb in the family Asteraceae. Common names include toothache plant, Szechuan buttons, paracress, buzz buttons, tingflowers and electric daisy. Its native distribution is unclear, but it is likely derived from a Brazilian ''Acmella'' species.''Acmella oleracea''. PROTA. A small, erect plant, it grows quickly and bears gold and red inflorescences. It is frost-sensitive but perennial in warmer climates. Its specific epithet ''oleracea'' means "vege ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earth
Earth is the third planet from the Sun and the only astronomical object known to harbor life. While large volumes of water can be found throughout the Solar System, only Earth sustains liquid surface water. About 71% of Earth's surface is made up of the ocean, dwarfing Earth's polar ice, lakes, and rivers. The remaining 29% of Earth's surface is land, consisting of continents and islands. Earth's surface layer is formed of several slowly moving tectonic plates, which interact to produce mountain ranges, volcanoes, and earthquakes. Earth's liquid outer core generates the magnetic field that shapes the magnetosphere of the Earth, deflecting destructive solar winds. The atmosphere of the Earth consists mostly of nitrogen and oxygen. Greenhouse gases in the atmosphere like carbon dioxide (CO2) trap a part of the energy from the Sun close to the surface. Water vapor is widely present in the atmosphere and forms clouds that cover most of the planet. More solar e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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