Tacacá () is a typical dish of Northern Brazil (mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima). It is made with "jambu" (a native variety of paracress), and "tucupi" (a broth made with wild manioc), cooked tapioca starch (“goma de tapioca” - manioc), as well as dried shrimps and fragrant, small yellow peppers known as “pimenta de cheiro”. It is traditionally served hot in a bowl made from an Amazonian gourd known as cuia.