Although she is from Pará, Sulamita feels like a true Amazonian: “I came from Belém to Manaus as a teenager. I have a great affection for everything that the city represents to me.” Today, married and with four children, Sulamita works as a social worker, a profession she practices alongside being a tacacazeira. She proudly embraces both occupations, but it is during the preparation of tacacá that she takes the opportunity to reflect on her life, her problems, and seek solutions. This whole ritual begins with buying the ingredients at the Mercado Municipal, where she remains loyal to her suppliers. For example, she only buys tucupi from Seu Neguinho: “His tucupi always has the same taste, the same seasoning. We know what we are offering to our customers.” The other ingredients of tacacá – shrimp, jambu, and manioc starch – are also carefully selected and handled, always prioritizing product quality.