Portal
/ crônica
CRÔNICA
Tacacá Recipe to Enjoy While Listening to Dona Ivone Lara
Tucupi, jambu, gum, and a record on the record player. A chronicle of slow cooking and backyard samba.
M
by Mestre Curica · Oct 1, 2026 · 1 min read
Tacacá isn’t something you rush. The tucupi needs to simmer slowly, the jambu needs to be cooked just right, and the starch can’t form lumps. It’s food for those who have time, and that’s why it calls for music from those who have time, too.
At my house, the cuia is accompanied by samba de quintal. Voices that sing as if they were chatting, in no hurry to reach the chorus.
The jambu makes your mouth tremble just the way a good samba makes your chest tremble.
Serve it hot, in the gourd, on a rainy afternoon. Put on the record. Don’t answer the phone.