The Flavours of the Amazon
Method of preparation
Place the tucupí, garlic, hot peppers and chicory in a medium sized saucepan and bring to a light boil. Once boiling, reduce to low heat, cover the pan, and continue to simmer on low for 45 minutes. In a separate pot of hot water, boil the jambu for about 20 minutes, or until tender. Remove from the hot water once the stalks are soft and set aside.
Add the prawns to the saucepan and pour 3 cups of water, simmer for 10 more minutes. Remove the prawns from the liquid, taking off the shell and tail, before returning it back to the saucepan. Add the starch and stir vigorously until it creates a porridge-like consistency. Add the jambu and reduce heat. Should be served warm.
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