Caldo de Tucupi com Pimenta Murupi

Delve into the vibrant flavors of Amazonian cuisine with "Caldo de Tucupi com Pimenta Murupi." This delicious broth is built on a base of tucupi, a fermented cassava root juice, combined with the fiery kick of Murupi pepper. It's an appetizer or light main dish that elegantly showcases the traditional ingredients of Brazil's Amazon region.

Ingredients

🫒 5 ml Olive oil (Brand not visible)
🥬 20 g Leek, sliced
🧂 Sea salt (Brand not visible)
🥣 400 ml Tucupi broth
🌶 1 Murupi pepper, finely chopped
🌿 8 units Green beans, chopped
🌽 1 tea cup 180-200 ml Cooked corn kernels
🌿 1 piece Kombu
📉 Freshly ground black pepper (Brand not visible)
🌱 Green onion, sliced for garnish
🥒 15 g Radish, thinly sliced

Instructions

1- Prepare the Pot:

• Place a high-end copper cooking pot on a stove over medium heat.

2- Sauté Aromatics:

• Pour in 5 ml of olive oil.
• Add 20 grams of sliced leek.
• Sauté until the leek becomes soft and translucent.

3- Season:

• Add sea salt to taste, enhancing the leek's flavor.

4- Build the Broth:

• Gradually pour 400 ml of tucupi broth into the pot.
• Stir gently with a metal spoon.

5- Add Vegetables:

• Introduce 15 g of thinly sliced radish.
• Add 1 tea cup of cooked corn kernels to the broth.

6- Flavor Enrichment:

• Add 1 finely chopped Murupi pepper.
• Include 1 piece of kombu for depth of flavor.

7- Spice It Up:

• Season with freshly ground black pepper to taste.

8- Green Beans:

• Incorporate 8 chopped green beans.
• Stir all ingredients evenly.

9- Serve:

• Use metal tongs or a ladle to transfer the solid ingredients into a decorative ceramic serving bowl.

10- Presentation:
- Carefully pour the liquid broth over the solids.
- Garnish with sliced green onion for a pop of freshness and color.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Equipment: Stove (Gas model, Brand not specified), High-end copper cooking pot, Metal stirring spoon (Brand not specified), Chef's knife (German or Japanese inspired, Brand not specified), Wooden cutting board (possibly 'Teakhaus'), Metal pepper grinder, Metal ladle, Metal tongs, Decorative ceramic serving bowls

Cooking Tips

• Slice vegetables uniformly for quicker cooking and visual appeal.
• Finely chop the Murupi pepper for an evenly distributed heat.
• Pre-cooked corn is used for convenience and reduced preparation time.

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Caldo de Tucupi com Pimenta Murupi