Variation of traditional tucupi, it is obtained by reducing the yellow liquid to concentrate the flavor – more than twenty liters of regular tucupi are needed to prepare one liter of black tucupi. The final product is dense, with a syrupy consistency similar to balsamic vinegar. In the region of São Gabriel da Cachoeira, Amazonas state, ants are to the preparation. Black tucupi pairs well with stewed fish.
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