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"Sururu de Capote" is a typical dish of Maceió cuisine, where "sururu" is a clam-like shellfish, while "capote" means "coat" in Portuguese and refers to its shell. The dish consists of sururu soup, prepared with tomato, onion, garlic, cilantro and other ingredients of choice, which is usually served with white rice and farofa (toasted cassava flour). Sururu soup is a popular specialty throughout northeastern Brazil and is often accompanied by toasted bread or croutons.
