Tacacá

{{Short description|Soup traditionally eaten in Northern Brazil}}

{{one source|date=June 2025}}

{{Infobox prepared food

| name = Tacacá

| image = Tacacá servido na loja Tacacá do Norte em 2016-12-15.jpg

| caption =

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| country = Brazil

| region = Northern Brazil

| creator =

| course =

| type = Soup

| served = Hot

| main_ingredient = Jambu (paracress), tucupi (broth with wild manioc), dried shrimps, yellow peppers

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}}

Tacacá ({{IPA|pt-BR|taka'ka|lang}}) is a typical dish of Northern Brazil (mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima). It is made with {{lang|pt-BR|jambu}} (a native variety of paracress), {{lang|pt-BR|tucupi}} (a broth made with wild manioc), {{lang|pt-BR|goma de tapioca}} cooked tapioca gum (also manioc-based), and dried shrimp.{{cite web |url=http://www.gourmet.com/food/gourmetlive/2012/091912/amazon-food-glossary |website=Gourmet (magazine) |url-status=dead |archive-url=https://web.archive.org/web/20120922130802/http://www.gourmet.com/food/gourmetlive/2012/091912/amazon-food-glossary |archive-date=22 September 2012 |title=Eating the Amazon: 18 Intriguing Brazilian Foods |first=Paul |last=Richardson |year=2006}}. It is traditionally served hot in a bowl made from an Amazonian gourd known as cuia.