''Pato no tucupi'' (duck in tucupi sauce) is a traditional Brazilian dish found mostly in the area around the city of

Belém Belém (; Portuguese for Bethlehem; initially called Nossa Senhora de Belém do Grão-Pará, in English Our Lady of Bethlehem of Great Pará), often called Belém of Pará, is the capital and largest city of the state of Pará in the north of B ...

in the state of

Pará Pará () is a Federative units of Brazil, state of Brazil, located in northern Brazil and traversed by the lower Amazon River. It borders the Brazilian states of Amapá, Maranhão, Tocantins (state), Tocantins, Mato Grosso, Amazonas (Brazilian st ...

state. The dish consists of a boiled duck (pato in Portuguese) in

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, gratin ...

. 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.

Preparation

The dish is made with tucupi (yellow broth extracted from cassava, after the fermentation process of the broth remained after the starch had been taken off, from the raw ground manioc root, pressed by a cloth, with some water; if added maniva, the manioc ground up external part, that is poisonous because of the cyanic acid, and so must be cooked for several days). After cooking, the duck is cut into pieces and boiled in tucupi sauce for some time. The jambu is boiled in water with salt, drained, and put on the duck. It is served with white rice and manioc flour and corn tortillas.

Preparation

References

See also