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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.
| Manipueira | The juice pressed from grated yellow-fleshed bitter cassava; about 300 L comes from 1000 kg of roots[embrapa2013] |
| Garlic0.5 % | [campos2019] |
| Salt0.5 % | [campos2019] |
| Chicória (Eryngium foetidum)0.8 % | [campos2019] |
| Alfavaca (basil)0.8 % | [campos2019] |
| Starter | spontaneous |
Total time across the recorded steps: 29 h – 2.8 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
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 29 h – 2.8 days. The longest step, let the liquid ferment, takes 12 h – 2 days (Embrapa Amazônia Oriental 2022) and runs at 24–33 °C (Campos A.P.R 2016). Lactobacillus fermentum and Weissella do most of the fermenting.
| Main step | 12 h – 2 daysReported[conformity2022][campos2016] | Let the liquid ferment |
|---|---|---|
| Temperature | 24–33 °CMeasured[campos2016] | Let the liquid ferment |
| Acidity | pH 3.7Measured[campos2019] | Cool, bottle and keep cold |
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 releases hydrogen cyanide, a poison. Do not taste or drink it raw or only fermented. Two Embrapa batches still held 71 and 114 mg HCN/L after 24 h of fermentation, and juice only brought to the boil held 66 mg HCN/L. Embrapa chose 24 h of fermentation and 40 min of boiling, which gave 6.97 mg HCN/L. A 10 min boil gave about 6 mg HCN/L in one Embrapa batch, but a study Embrapa cites measured 37 mg HCN/L after 10 min, so do not rely on a short boil. Fresh juice held 154 and 358 mg HCN/L in two batches, so the roots matter too. This page records how Pará producers and Embrapa make tucupi; it is not a tested home recipe. In 22 market samples in Belém, total HCN was 8.87–114.66 mg/L and histamine reached 66.85 mg/L. Boiling does not remove histamine. 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); Hydrogen cyanide and the cassava compounds that release it, 8.87–114.66 mg/L total HCN in 22 market samples in Belém; Histamine, 1.00–66.85 mg/L where found in the same samples; boiling does not remove it.
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.
