Black tucupi is a thick, umami-rich sauce that has been made by indigenous communities across the Amazon as far as Guyana, Brazil, Peru, Colombia, Venezuela, and Ecuador. Black tucupi is also known as Tucupi pixuna, tucupi negro, kumaji, ají negro, kanyzi pudidy, and cassareep. They are extracted from the bitter manioc juice simmered down from a yellow liquid into a dark and syrupy black tucupi. It has been praised by some of South America’s best restaurants where they use it in glazing meats, adding it to dressings, broths, and sauces, and even mixing it in Bloody Marys.
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