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Updated: May 29, 2025
Tucupi, another sauce made also from mandioca juice, is much more common in the interior of the country than Arube. This is made by boiling or heating the pure liquid, after the tapioca has been separated, daily for several days in succession, and seasoning it with peppers and small fishes; when old, it has the taste of essence of anchovies.
To these we used a sauce in the form of a yellow paste, quite new to me, called Arube, which is made of the poisonous juice of the mandioca root, boiled down before the starch or tapioca is precipitated, and seasoned with capsicum peppers. It is kept in stone bottles several weeks before using, and is a most appetising relish to fish.
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