Tacacá is a soup common to the Amazon region, widely consumed in the street as it has energetic properties.The origin is from native indians, derived from a indigenous soup named “mani poi”. It is made with jambú (known as a toothache plant or paracress, as the leaves and flower heads contain an analgesic agent), tucupi (broth made from Mandioca), as well as dried shrimps and pimenta. It must be served extremely hot in a cuia (bowl).