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Sauces and condiments from Brazil
The yellow juice pressed from grated bitter cassava is left to settle out its starch, then the liquid sours for about half a day to a day while lactic bacteria take over and part of the cyanide escapes. Boiling with garlic, herbs and salt drives off most of the rest and gives a sour, savoury yellow broth. Made in 6 steps over 51 days – 52 days. The longest step, cool, bottle and keep cold, takes up to 50 days (Campos A.P.R 2019) and runs at 10 °C (Campos A.P.R 2019). Lactobacillus fermentum and Weissella do most of the fermenting.
| Main step | up to 50 daysMeasured[campos2019] | Cool, bottle and keep cold |
|---|---|---|
| Temperature | 10 °CMeasured[campos2019] | Cool, bottle and keep cold |
| Acidity | pH 3.7Measured[campos2019] | Cool, bottle and keep cold |
| Manipueira · The juice pressed from grated yellow-fleshed bitter cassava; about 300 L comes from 1000 kg of roots[embrapa2013] | |
| 0.5 % | Garlic[campos2019] |
| 0.5 % | Salt[campos2019] |
| 0.8 % | Chicória (Eryngium foetidum)[campos2019] |
| 0.8 % | Alfavaca (basil)[campos2019] |
| Starter | spontaneous |
Total time across the recorded steps: 51 days – 52 days
What changes: Peeled bitter cassava roots soak in water before grating
Output: soaked, peeled bitter cassava.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tucupi is made from the juice, not the pulp, of bitter cassava. It ferments for only about a day and then must be boiled, while gari and fufu ferment the grated or soaked root itself for days.
Bitter cassava juice is cyanogenic. Embrapa trials found that 24 h of fermentation and 10 min of boiling took total cyanide below 10 mg HCN/L, but 22 market samples in Belém held 8.87–114.66 mg/L total HCN and up to 66.8 mg/L histamine, so short boiling is a real risk. Pará's standard (ADEPARÁ Normative Instruction 1/2008) sets pH 3.5–4.3 and 0.1–0.8 g lactic acid per 100 mL, and requires the absence of Salmonella, coagulase-positive staphylococci and Bacillus cereus.
Hazards the sources name: Bacillus cereus, Salmonella and coagulase-positive Staphylococcus (the Pará standard requires their absence; none were found in the Embrapa product).
Every number is labelled with how it is known. How this atlas is made
Tucupi is a staple of Pará cooking and a by-product of farinha making; families and small agroindustries in Pará bottle it for markets such as Ver-o-Peso, and demand roughly doubles prices during the Círio de Nazaré in October.
