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Authentic Amazonian tucupi is the fermented broth extracted from the root of wild yellow cassava, seasoned with culturally Amazonian herbs, such as chicory from Pará, Amazonian basil, and Amazonian garlic vine, garlic, and salt.

Extracting a liquid from the yellow wild cassava and not fermenting it, for at least 6 hours, will make its main characteristic, the umami flavor, simply not exist.
How is the tucupi made? Once harvested, the yellow wild cassava must be washed, peeled, ground, and pressed. After pressing, the extracted liquid must be collected and left to decant for at least 6 hours, until the “tapioca gum” is concentrated at the bottom of the container, separating from the yellow liquid that remains at the top) decanting).

After this well-established separation, the yellow liquid is separated from the gum and put to fermentation: it is at this stage that the acidity of the tucupi is defined. The longer it ferments, the more acidic it gets. The more traditional ones are left fermenting in the sun for at least 2 days.

Commercially, the average is 8 to 12 hours. After fermentation, the tucupi must be boiled for at least 40 minutes, since it is at this moment that all the hydrocyanic acid that it contains will evaporate and from there it will be suitable for human consumption. After 20 minutes of boiling, seasoning is added; boil for another 10 minutes, add salt, and it is ready! Tucupi is perfect to join several proteins, or to season any dish and can be used as a vegetable broth in countless culinary preparations or as a finishing touch to refined dishes, after its reduction.

Alex Atala on tucupi 

 See:

The Amazon’s mouth-watering ‘fifth flavor’

How One Peruvian Chef Is Preserving Amazonian Food Traditions

The Famous Tucupi of the Amazon / WHAT IS IT? HOW IS DONE?