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THE<br />

Susanne<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g><br />

Gerber-Barata<br />

Ingredientes & Recipes<br />

On <strong>the</strong><br />

<strong>plate</strong><br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 1


THE AMAZON<br />

On <strong>the</strong> <strong>plate</strong><br />

C<strong>on</strong>cept, Research, Fotos, Text & Recipes<br />

Susanne Gerber-Barata – susangeba@gmail.com<br />

All rights reserved, copyright com Susanne Gerber-Barata<br />

Agradecimentos: a Darcerleni da Rocha Queiroz para muitas explicações e dicas e<br />

Tânia Loureiro Santos pela revisão do português. Além disso agradeço a todas as<br />

pessoas, c<strong>on</strong>hecidas ou desc<strong>on</strong>hecidas, comerciantes, feirantes e outros que<br />

aparecem em fotos ou citações do livro.<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 2


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 3


<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>’s jungle food <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

Presentati<strong>on</strong><br />

Food, <strong>the</strong> usual <strong>on</strong>e and also <strong>the</strong> strange<br />

and exotic, is literally in everybody’s<br />

mouth. What about a mouthful of<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>’s jungle food? The wide and wild<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian jungle hides an undiscovered<br />

treasure. A secret culinary, not yet been<br />

revealed to outsiders: A rich cuisine,<br />

unexpected ingredients, unknown fruits.<br />

This book invites to a sensual journey,<br />

even if occurring <strong>on</strong>ly virtual. Crossing<br />

<strong>on</strong>e of <strong>the</strong> last borders, lets take a trip to<br />

<strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> which reveals a complete<br />

exotic and yummy culinary in <strong>the</strong> heart<br />

of <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>. A very original and<br />

completely unique food, half indigene,<br />

half Portuguese with a lot of local<br />

ingredients, some directly from <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>’s jungle and many of <strong>the</strong> dishes<br />

with quite a l<strong>on</strong>g and complex history.<br />

This book emanates from a discovery, a<br />

very particular finding. A discovery which<br />

created wings and took flight. The <strong>the</strong>me?<br />

The ancient and unique culinary traditi<strong>on</strong><br />

of <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, <strong>on</strong>e of <strong>the</strong> most<br />

sophisticated and refined. There is an<br />

endless richness of local ingredients, still<br />

unknown, <strong>on</strong>e more tempting than <strong>the</strong><br />

o<strong>the</strong>r! Once more a stranger, <strong>on</strong>e more,<br />

succumbs to <strong>the</strong> charm well<br />

hidden and preserved by <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g><br />

jungle. Its cuisine enchants, so<strong>on</strong>, very<br />

so<strong>on</strong> it fills <strong>the</strong> eyes of <strong>the</strong> visitor, cherish<br />

and perfumes his nostrils and taste his<br />

palate. The Nor<strong>the</strong>rn kitchen’s traditi<strong>on</strong>s,<br />

grown with increasing dear, deserve<br />

thousands and <strong>on</strong>e books. The local cuisine<br />

encompasses a dizzying and c<strong>on</strong>tagious<br />

infinity of colors, aromas and perfumes, so<br />

involving and stimulating that <strong>the</strong>y seem<br />

to be sins, sharpening, tempting all our<br />

senses.<br />

Doing this book’s research, asking, tasting<br />

and collecting informati<strong>on</strong>s, which resulted<br />

in <strong>the</strong> author's versi<strong>on</strong>, a particular versi<strong>on</strong><br />

of <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> cuisine’s essence: <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong><br />

<strong>plate</strong>.<br />

In <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> everything is smell, perfume,<br />

essence. Few places cultivate and appreciate<br />

aromas so much. Who doubts? The<br />

interlacing of <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> with spices and<br />

perfumes is an old <strong>on</strong>e. The indigenous<br />

people, in our days <strong>the</strong>y know that <strong>the</strong>y must<br />

have been many different tribes and<br />

ethnicities, always were freshly ba<strong>the</strong>d and<br />

used very scented and aromatic chilli peppers<br />

to seas<strong>on</strong> <strong>the</strong>ir food. Afterwards, <strong>the</strong> Jesuits<br />

getting deep into <strong>the</strong> tropical rain-forest <strong>on</strong><br />

<strong>the</strong>ir evangelized missi<strong>on</strong>s came across with a<br />

thousand and <strong>on</strong>e treasure, <strong>the</strong> drugs of <strong>the</strong><br />

wilderness, roots, barks, shells and seeds;<br />

valuable raw material for c<strong>on</strong>diments,<br />

preservatives, medicines, also were<br />

employed in <strong>the</strong> perfume producti<strong>on</strong>. Spices<br />

whose weight was payed in gold. As if such<br />

was not enough, <strong>the</strong> Portuguese and o<strong>the</strong>rs<br />

smuggled in pockets, sachets and boxes <strong>the</strong><br />

most diverse seeds, pods or roots of o<strong>the</strong>r<br />

rain-forests around <strong>the</strong> globe to <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>,<br />

always in sight of promised riches.<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

4


The book dares and introduces to wellknown<br />

spices, but also brings some<br />

respectively "new“ <strong>on</strong>es. One of <strong>the</strong>m is <strong>the</strong><br />

recently rehabilitated t<strong>on</strong>ka bean, now used<br />

in <strong>the</strong> form of a c<strong>on</strong>diment. The t<strong>on</strong>ka bean<br />

has become <strong>the</strong> kitchen boss's darling: Use it<br />

always with due precauti<strong>on</strong> - all <strong>the</strong>se<br />

perfumes just give <strong>the</strong> last touch, in<br />

quantities of medicine.<br />

Ano<strong>the</strong>r is <strong>the</strong> “casca preciosa”, <strong>the</strong> precious<br />

bark. Whom travels into <strong>the</strong> wide <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian<br />

countryside learns to appreciate <strong>the</strong><br />

aromatic tea prepared from its bark. A<br />

newcomer in food is <strong>the</strong> “priprioca”. With its<br />

citrus scent it is a success between <strong>the</strong> more<br />

adventurous and attentive cooks.<br />

But traditi<strong>on</strong> also manifests. The richness of<br />

“alfavacas” whose essential oils spice or<br />

aggregate taste. They share <strong>the</strong>ir preferably<br />

positi<strong>on</strong> with coriander, chicory and chili<br />

peppers, aromatizing almost every salty<br />

dishes in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>.<br />

But <strong>the</strong>re is much more. Quite a lot of o<strong>the</strong>rs<br />

delicacies are waiting. The opulent scent of<br />

<strong>the</strong> “cupuaçu” fruit has no equal. The<br />

delicate, sophisticated palate of a “bacuri”,<br />

a local fruit too, charms even queens. And<br />

<strong>the</strong> intense and deliciously sour aroma of<br />

“araçá” which adorns <strong>the</strong> title? - All are<br />

scents are so unique and rich - you get<br />

addicted. They become part of<br />

unforgettable memories, got impregnated<br />

in <strong>the</strong> emoti<strong>on</strong>al olfactory memory of any<br />

visitor. They seem to be supernatural.<br />

They wrap <strong>the</strong> whole body. Each sip, each<br />

spo<strong>on</strong> presents and caresses both <strong>the</strong><br />

nostrils and <strong>the</strong> mouth. The pleasure<br />

explodes when <strong>the</strong>y touch <strong>the</strong> sky, <strong>the</strong> sky<br />

in <strong>the</strong> mouth.<br />

Ano<strong>the</strong>r unexpected and unforgettable<br />

discovery are <strong>the</strong> very simple things: <strong>the</strong><br />

cassava flour, <strong>the</strong> “farinha”. More dilute or<br />

thicker, <strong>the</strong> “tapioca” and <strong>the</strong> “tucupi” –<br />

unique! The purple yam with its instigating<br />

color. They all deserve to be very famous.<br />

In additi<strong>on</strong>, all <strong>the</strong> little coc<strong>on</strong>uts and <strong>the</strong>ir<br />

subproducts, of which <strong>on</strong>ly <strong>the</strong> “açaí” has<br />

already created fame out <strong>the</strong>re.<br />

The book also come up with some <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g><br />

peculiarities. The typical ingredients are<br />

highlighted and get some additi<strong>on</strong>al<br />

informati<strong>on</strong>. Small texts explain <strong>the</strong><br />

differences between sweet and brave<br />

cassava and its thousand uses, all already<br />

known to <strong>the</strong> indigenous ancestors. They<br />

throw light <strong>on</strong> o<strong>the</strong>r raw materials that are<br />

as special as <strong>the</strong> “avium”, <strong>the</strong> salted and<br />

smoked “pirarucu” or <strong>the</strong> famous buffalo<br />

cheese from <strong>the</strong> island of Marajó. It also<br />

unveils <strong>the</strong> typical ingredients of a local<br />

jungle coffee, a “café regi<strong>on</strong>al”. A rich and<br />

comforting delicacy, perfect to start a new<br />

day.<br />

The curiosity of foreigners satisfies <strong>the</strong><br />

explanatory part. Anyway, who does not<br />

wanted to know where all <strong>the</strong>se fabulous<br />

foods, so strangely familiar to our taste,<br />

were born. The book has reached its main<br />

goal when it succeeds to share <strong>the</strong><br />

admirati<strong>on</strong> and prestigious of a unique<br />

kitchen that deserves to be much more<br />

famous than it used to be. So<strong>on</strong>, very so<strong>on</strong> it<br />

will get <strong>the</strong>re! Enjoy your food! Bom apetite!<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

5


About <strong>the</strong> author<br />

Susanne Gerber-Barata is Swiss, married to a<br />

fanatic “Paraense”, inhabitant from <strong>the</strong> state<br />

of Pará. He introduced her to <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian<br />

cuisine. She always cooked at home and is<br />

famous for her jams, biscuits and cakes. In<br />

German, she has published a book about<br />

Brazilian cuisine.<br />

Being completely fascinated by <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian cuisine, its aromas and <strong>the</strong> wealth<br />

of its ingredients, she resolved to join her<br />

culinary gift, her passi<strong>on</strong>, some experience in<br />

journalism and <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian’s richness’s<br />

and wrote, cooked and photographed <strong>the</strong><br />

book “<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong>“. She put all <strong>the</strong><br />

essence and all her knowledge in it. She<br />

learned about <strong>the</strong>se part of Brazil during<br />

extended stays and today she is living in <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, what has deepened <strong>the</strong> informati<strong>on</strong><br />

and allows her not to lose any detail of local<br />

customs and recipes. This richness she put in<br />

<strong>the</strong> reach of everybody, always with all <strong>the</strong><br />

respect and affecti<strong>on</strong> of a foreigner.<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

6


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 7


Belém – Mercado Ver-o-peso<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 8


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 9


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 10


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 11


Fish<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 12


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 13


embalados<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 14


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 15


Manaus, Mercado Adolfo Lisboa<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 16


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 17


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 18


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 19


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 20


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 21


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 22


Santarém, Mercado 2000<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 23


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 24


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 25


Preface<br />

First of all, this book is a love affair with a kitchen with a dizzying<br />

infinity of colors, aromas, and perfumes, so involving and<br />

stimulating. The author was immersed with passi<strong>on</strong> and glutt<strong>on</strong>y in<br />

<strong>the</strong> exhilarating <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> cuisine. At this place it may be<br />

remembered, that this book was written by a stranger, a foreigner.<br />

Her view is <strong>the</strong> <strong>on</strong>e of an outsider and she set great store by dealing<br />

with all respect and h<strong>on</strong>esty with all <strong>the</strong> rich, local traditi<strong>on</strong>s. She<br />

tried and still tries hard to handle <strong>the</strong> inevitable, <strong>the</strong> prevailing<br />

prerequisite - <strong>the</strong> tropical heat. In additi<strong>on</strong> to <strong>the</strong> food, she also put<br />

a lot of herself into <strong>the</strong> book, as well as a large collecti<strong>on</strong> of<br />

ingredients, <strong>plate</strong>s, surroundings, places and also <strong>the</strong> local dishes.<br />

She interprets <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> cuisine in a c<strong>on</strong>temporary, always<br />

revered way, respecting his unique and millennial traditi<strong>on</strong>s.<br />

In <strong>the</strong> end, she asks forgiveness and a generous look at her English<br />

skills, <strong>the</strong> language needs to be improved slightly.<br />

Obrigada! The author.<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

26


<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>‟s flavor - <strong>the</strong> aromas and <strong>the</strong><br />

essence of nor<strong>the</strong>rn cuisine<br />

Introducti<strong>on</strong><br />

The recipe for this book-report? A greedy<br />

appetite that is awakened by insatiable and<br />

unbelievable discoveries which would sharpen<br />

any palate. In <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> regi<strong>on</strong> exists an<br />

indeterminable wealth of local ingredients,<br />

still so little explored and sold outside <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>. Once instigated, <strong>the</strong> curiosity armed<br />

itself with <strong>the</strong> amount of research and<br />

informati<strong>on</strong>, many in loco.<br />

Ano<strong>the</strong>r str<strong>on</strong>g argument is <strong>the</strong> undeniable<br />

indigenous heritage, present in <strong>the</strong> way to<br />

prepare <strong>the</strong> local dishes which ingredients and<br />

elaborati<strong>on</strong>s jumped just with few modificati<strong>on</strong>s<br />

directly from <strong>the</strong> indigenous ancestor’s kitchen<br />

into our pans.<br />

Add to this all <strong>the</strong> ingenious and wise<br />

adaptati<strong>on</strong>s d<strong>on</strong>e by settlers and all o<strong>the</strong>rs who<br />

do not despise a good mouthful of food.<br />

The result? A book at <strong>the</strong> same time appetizing<br />

and didactic, which aims to report, as <strong>the</strong>y used<br />

to say in Portuguese, in prose and verse, <strong>the</strong><br />

thousand marvels of <strong>the</strong>se lands, still little<br />

known. <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>’s cuisine is wild, daring and<br />

so original as <strong>on</strong>ly a few o<strong>the</strong>rs. Hide a lot of<br />

unexpected discoveries, well stored in <strong>the</strong><br />

breasts, in <strong>the</strong> heart or - who knows? - in <strong>the</strong><br />

belly of this dense <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> jungle. It stands<br />

out with <strong>the</strong> load of baskets and even more<br />

baskets, braided with ancestral wisdom,<br />

overflowing, exploded in a thousand colors:<br />

intense ranges of oranges, yellows, lilacs,<br />

purples and wines, juicy reds and green, many<br />

greens. The last appreciated color is often<br />

even more splendid than <strong>the</strong> first <strong>on</strong>e.<br />

Delicacies collected at <strong>the</strong> trees and more<br />

trees of unknown shape. They present us with<br />

fruits, coc<strong>on</strong>uts, beans and nuts. From <strong>the</strong><br />

soils <strong>the</strong>y collect basins, handfuls and bundles<br />

of tubers and roots of <strong>the</strong> most varied shapes<br />

and tastes, well accompanied by exotic<br />

vegetables. The waters of <strong>the</strong> sweat sea and<br />

<strong>the</strong> freshwater rivers boil of fish, transformed<br />

and c<strong>on</strong>served by sun and salt as <strong>the</strong> ancient<br />

custom dictates.<br />

The nose and mouth are embraced by<br />

well-measured juices, sips and mouthfuls<br />

Of <strong>the</strong> most unexpected perfumes and<br />

aromas, a more unlikely and surprising than<br />

<strong>the</strong> o<strong>the</strong>r. Liters, jars, bottles and c<strong>on</strong>tainers<br />

overflow with broths and refreshing and tasty<br />

juices. It fits to highlight its aromas, essences<br />

and spices, subtle at times, or arrogant and<br />

invasive such as “cupuaçu”. Also, delicate and<br />

sophisticated as <strong>the</strong> “bacuri” whose aroma<br />

charms even queens. Great kitchen stand out<br />

by its seas<strong>on</strong>ings: The final touch is given by<br />

<strong>the</strong> pinnacles of <strong>the</strong> most varied and exotic<br />

spices, native or brought over <strong>the</strong> seas.<br />

Anyway, in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> everything is flavor,<br />

aroma and perfume. Who doubts? Flavors,<br />

rich and private, unforgettable souvenirs,<br />

impregnated in <strong>the</strong> olfactory and emotive<br />

memory of any visitor. Aromas that involve<br />

<strong>the</strong> body, cherish <strong>the</strong> nostrils and explode<br />

with unexpected pleasure in <strong>the</strong> mouth. We<br />

are in heaven, in a very tropical heaven! Enjoy<br />

your food!<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

27


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 28


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 29


Secret Ingredients -<br />

fundaments of <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian cuisine<br />

• <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> pantrys never lacks<br />

Accustomed to str<strong>on</strong>g flavors, in an <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> pantry you can always find<br />

some colorau, diferent tipes of pepper, salt and cumin in grain or ground.<br />

The colorau must be of indigenous heritage, cumin and salt in turn must<br />

have entered <strong>the</strong> cauldr<strong>on</strong> through <strong>the</strong> settlers.<br />

• Colorau & tumeric pleases two masters: <strong>the</strong> eye<br />

and <strong>the</strong> palate<br />

• Local peppers & bell peppers - uniting flavor and<br />

pungency in <strong>on</strong>e spo<strong>on</strong>ful<br />

• Indigenous heritage<br />

Of <strong>the</strong> indigenous references in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian and cabocla cuisine are<br />

many. Everything that involves manioc and its thousand derivatives and<br />

uses origens from <strong>the</strong> natives. Native is also <strong>the</strong> piracui, <strong>the</strong> fish meal and<br />

<strong>the</strong> use of so many little coc<strong>on</strong>uts and nuts besides so many fruits, <strong>on</strong>e<br />

more delicious than <strong>the</strong> o<strong>the</strong>rs.<br />

• Regi<strong>on</strong>al breakfast - tapiocas, porridge and a lot<br />

more<br />

• Tucupi's unami taste<br />

Unami, <strong>the</strong> fifth taste, besides sweet, bitter, sour and salty, recognized<br />

<strong>on</strong>ly in <strong>the</strong> year 2000, described as complex and delicious was also<br />

detected in <strong>the</strong> tucupi.<br />

• Local oils & fats, buriti, tucumã, chestnut -<br />

forgotten and with str<strong>on</strong>g pers<strong>on</strong>alities<br />

• Sal & Brine or Vine of garlic and <strong>the</strong>ir<br />

benefits for <strong>the</strong> palate<br />

• First grilled, than put in <strong>the</strong> broth<br />

The way of preparing meat, poultry and fish has str<strong>on</strong>g indigenous<br />

c<strong>on</strong>notati<strong>on</strong>s. It is customary to bake in <strong>the</strong> fire or in <strong>the</strong> oven any meat,<br />

poultry or fish to later soo<strong>the</strong> it in broths and tasty sauces<br />

• Cuia & clay pot – adding au<strong>the</strong>nticity and beauty to<br />

taste<br />

• Exorbitance of fruits<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 30


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 31


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 32


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 33


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

34


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 35


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 36


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 37


71 41<br />

96<br />

jUNGLE´S AROMAS<br />

VEGETABLES & GREENS<br />

AMAZON´S SPICINESS<br />

116<br />

160<br />

234<br />

RICHES FROM THE SOIL<br />

CAFÉ REGIONAL<br />

JUNGL´S SAVORS<br />

207<br />

230<br />

WATER, SALT, SUN & WIND<br />

EXUBERANCE<br />

PASTURES & BACKYARDA<br />

FOREST´S DELIGHTS<br />

INDEX<br />

445 257<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 38


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 39


ância<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

40


<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>’s<br />

spIciness<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 41


<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian backyard<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

42


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 43


Turmeric<br />

Origin<br />

The “açafrão-da-terra” or “mangarataia”<br />

in English Turmeric, curcuma l<strong>on</strong>ga,<br />

comes from <strong>the</strong> south of Asia. Its<br />

rhizomes, dried and ground, transformed<br />

into powder, are <strong>on</strong>e of <strong>the</strong> key<br />

ingredients <strong>on</strong> curries, blend in and<br />

harm<strong>on</strong>ize with o<strong>the</strong>r spices. In India is<br />

used in many curries and masalas, in<br />

which is also resp<strong>on</strong>sible for <strong>the</strong> bright<br />

color. Turmeric is from <strong>the</strong> family of <strong>the</strong><br />

ginger and probably have been brought<br />

bey<strong>on</strong>d <strong>the</strong> sea by <strong>the</strong> Portuguese. In <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> it is used to color <strong>the</strong> local<br />

cassava flour, tucupi and fish dishes like<br />

moqueca.<br />

Aroma<br />

Used fresh, turmeric has a pleasant<br />

taste, slightly spicy with an earthy flavor.<br />

Dry and ground its taste becomes more<br />

complex and woody, slightly bitter and<br />

sour.<br />

Use<br />

Its orange color colors rice, vegetables,<br />

manioc flour and tucupi. Its leaves and<br />

its powder flavored fish and give color<br />

to moquecas and o<strong>the</strong>r dishes. Be careful<br />

by using – turmerica can dye hands and<br />

fabrics!<br />

Classic<br />

In rice, with chicken and fish, imitating<br />

<strong>the</strong> color of true rare and expensive<br />

saffr<strong>on</strong>.<br />

Exotic<br />

In cakes with spices, pasta, even liquor.<br />

Unmissable<br />

Rice with typical ingredients of <strong>the</strong> North<br />

as avium, jambu and o<strong>the</strong>rs. Or joining<br />

white fish with delicacy.<br />

J F M A M J J A S O N D<br />

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Rice with tumaric and spycies<br />

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Alfavaca<br />

Origin<br />

All members of <strong>the</strong> big family of <strong>the</strong><br />

alfavacas, some types of basil, species<br />

of genus Ocimum, which covers more<br />

than 30 types, are native to tropical<br />

Asia and probably have been brought<br />

over <strong>the</strong> sees by <strong>the</strong> Portuguese. The<br />

alvavacas are resp<strong>on</strong>sible for <strong>the</strong> final<br />

touches in almost all <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian<br />

dishes, being although part of <strong>the</strong><br />

“refogado”, which includes <strong>on</strong>i<strong>on</strong>s,<br />

garlic, salt, pepper and colorau, doing<br />

a starting point for fish and meet<br />

dishes. Every kitchen garden and<br />

even local boats cultivate <strong>the</strong>m, <strong>the</strong><br />

boats in mini-gardens <strong>on</strong> <strong>the</strong> roof of<br />

<strong>the</strong> vessel.<br />

Aroma<br />

Each tender alfavaca leaf exudes its<br />

own aroma: Some are more spicy<br />

<strong>on</strong>es, o<strong>the</strong>rs bring in menthol or<br />

aniseed notes.<br />

Use<br />

Matches perfectly with garlic and<br />

you cannot miss it in a fish soup,<br />

a “caldeirada” and in <strong>the</strong> tucupi. It is<br />

used always fresh. More robust<br />

varieties are included at <strong>the</strong><br />

beginning of cooking, more delicate<br />

<strong>on</strong>es are put in <strong>on</strong> <strong>the</strong> end.<br />

Classic<br />

On stews and tucupi.<br />

Exotic<br />

In <strong>the</strong> salad, in a vinaigrette,<br />

accompanying fish.<br />

Unmissable<br />

Gives a refreshing touch to a<br />

caipirinha with local lem<strong>on</strong>s or in all<br />

types of pestos.<br />

J F M A M J J A S O N D The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

<br />

46


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

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The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

48


Green smell<br />

Origin<br />

“Cheiro verde” – green smell - what a<br />

significant name - bought at <strong>the</strong> fair,<br />

in <strong>the</strong> supermarket or harvested in<br />

<strong>the</strong> own backyard, <strong>the</strong> green smell<br />

describes a tied with varied green<br />

seas<strong>on</strong>ings. In <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> it usually<br />

c<strong>on</strong>tains chives, parsley, some types<br />

of basil and some leaves of chicory<br />

and/or coriander. It can also be sold<br />

enriched with colorful local peppers<br />

arranged in a practical and<br />

appetizing bouquet. Green smell is<br />

indispensable in any salty dish and<br />

seas<strong>on</strong>s both fish and meats or<br />

although <strong>the</strong> vinaigrette that<br />

accompanies <strong>the</strong> fried fish or grilled<br />

meat.<br />

Aroma<br />

The green smell and its aromas are<br />

<strong>the</strong> soul of <strong>the</strong> dish, <strong>the</strong>y made it<br />

rounder and define, toge<strong>the</strong>r with<br />

salt and pepper, its flavor. Coriander<br />

rarely predominates.<br />

Use<br />

Any salty dish is seas<strong>on</strong>ed with <strong>the</strong><br />

green seas<strong>on</strong>ings.<br />

Classic<br />

In <strong>the</strong> fish stew and in <strong>the</strong> minced<br />

meet as much as in all types of<br />

vinaigrettes.<br />

Exotic<br />

In <strong>the</strong> salad. Lettuce type salads are<br />

still rarities <strong>on</strong> <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian tables.<br />

Unmissable<br />

In <strong>the</strong> fish or shrimp stew or with<br />

tucupi.<br />

J F M A M J J A S O N D<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

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C<strong>on</strong>tados<br />

Assorted vegetable mix<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

50


“Filhote” fish in coc<strong>on</strong>ut milk<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

51


Chicory<br />

Origin<br />

The chicory, although called Para’s<br />

coriander or “coentrão”, what means<br />

something like big coriander, Eryngium<br />

foetidum, grows wild in many places in<br />

Brazil, but <strong>on</strong>ly in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> it has<br />

become an indispensable c<strong>on</strong>diment in<br />

many salted dishes, a fact which do<br />

not please everybody from abroad. It<br />

is a plant with a two-year cycle, native<br />

to Tropical America and <strong>the</strong> Antilles.<br />

Aroma<br />

The name “coentrão” already indicates<br />

that <strong>the</strong> chicory smell resembles<br />

coriander, but its aroma is more spicy<br />

and intense or even unpleasant as it is<br />

suggested by <strong>the</strong> Latin name.<br />

Use<br />

Any salty dish is spiced with some<br />

chicory leaves. Many packets of green<br />

smell or alfavaca include some leaves<br />

of chicory bey<strong>on</strong>d <strong>the</strong> indispensable<br />

little chili peppers.<br />

Classic<br />

Chicory is indispensable in any dish<br />

with fish, In <strong>the</strong> tucupi or in <strong>the</strong><br />

tacacá.<br />

Exotic<br />

Used in a pesto with an exotic note or<br />

in soft doses to seas<strong>on</strong>ing a colorful<br />

vegetable salad.<br />

Unmissable<br />

Pickled in vinegar, it gives it a very<br />

peculiar flavor, perfect to use in salads<br />

or with vegetables.<br />

J F M A M J J A S O N D<br />

<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

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The classic fish soup “caldeirada”<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

53


Coriander<br />

Origin<br />

The coriander, coriandrum sativum<br />

is a seas<strong>on</strong>ing and indispensable<br />

c<strong>on</strong>diment in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>’s kitchen,<br />

<strong>the</strong> <strong>on</strong>e with <strong>the</strong> biggest pers<strong>on</strong>ality.<br />

It originates from Sou<strong>the</strong>rn Europe,<br />

<strong>the</strong> Middle East or North of Africa<br />

and probably have been brought by<br />

<strong>the</strong> Portuguese bey<strong>on</strong>d <strong>the</strong> seas. Its<br />

perfume is very similar to <strong>the</strong> smell<br />

of chicory, but less floral. Both of<br />

<strong>the</strong>m very popular in <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian<br />

cuisine and both of <strong>the</strong>m do not<br />

agree everybody.<br />

Aroma<br />

Its odor is str<strong>on</strong>g, unique and citrus.<br />

That’s why many people cultivate a<br />

certain prejudice.<br />

Use<br />

The coriander placates <strong>the</strong> salt,<br />

balance <strong>the</strong> aroma of <strong>the</strong> fish and<br />

cuts <strong>the</strong> weight of fat in <strong>the</strong> dishes.<br />

It seas<strong>on</strong>s fish and meat and cannot<br />

be missed in stews and <strong>the</strong> local<br />

everyday beans.<br />

Classic<br />

In <strong>the</strong> form of c<strong>on</strong>diment, balancing<br />

<strong>the</strong> flavors.<br />

Exotic<br />

Combines with garlic, shrimp and<br />

nuts into a pesto with Nor<strong>the</strong>rn<br />

seas<strong>on</strong>ing and salads of vegetables.<br />

Unmissable<br />

In <strong>the</strong> form of pesto with avium<br />

or dried shrimps and Brazil nuts.<br />

J F M A M J J A S O N D<br />

<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

54


Fish “escabeche” with a lot of<br />

garlic, vinegar and fresh herbs<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

55


Ground cumin and corinader seeds<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 56


Cumin<br />

Origin<br />

The trio of dried seas<strong>on</strong>ings –<br />

“colorau”, black pepper and cumin -<br />

indispensable in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>s<br />

cuisine, is sold at any corner at <strong>the</strong><br />

street markets. Local vendors sell, in<br />

additi<strong>on</strong> to garlic heads, <strong>the</strong> spices<br />

that give taste to almost all<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian dishes - cumin and black<br />

pepper in grain or freshly ground,<br />

separately or mixed and ground<br />

toge<strong>the</strong>r. Cumin, Cuminum cyminum<br />

from <strong>the</strong> Middle East, probably from<br />

ancient Egypt, used since biblical<br />

times, must have traveled with <strong>the</strong><br />

col<strong>on</strong>izers and is also widely used in<br />

Mexican and Indian cuisine.<br />

Aroma<br />

Cumin tastes str<strong>on</strong>g, hot and<br />

pungent without being spicy, brings<br />

notes of anise and lem<strong>on</strong> and a<br />

slight bitterness and does not please<br />

every<strong>on</strong>e.<br />

Use<br />

Used indiscriminately, it<br />

predominates all o<strong>the</strong>r spices. It<br />

adds interesting notes to meats and<br />

fish.<br />

Classic<br />

In all dishes with meat, fish, chicken<br />

and with <strong>the</strong> everyday beans.<br />

Exotic<br />

Used generously for seas<strong>on</strong>ing fish<br />

or meat<br />

Unmissable<br />

In <strong>the</strong> cabbage salad.<br />

J F M A M J J A S O N D<br />

<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

57


Assorted local vegetables<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

58


Mix of local vegetables<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

59


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 60


Local chili peppers<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

61


measure unit a can<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

62


Smelling chili<br />

peppers<br />

Origin<br />

The peppers bel<strong>on</strong>g to <strong>the</strong> Americas.<br />

Already <strong>the</strong> natives used <strong>the</strong>m - <strong>the</strong>y<br />

did not know <strong>the</strong> salt but appreciated<br />

spicy food. Only in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> exists at<br />

least a minimum of 15 or more types of<br />

very different types of small chili<br />

peppers. With <strong>the</strong> discoveries, <strong>the</strong><br />

peppers have spread all over <strong>the</strong> world.<br />

In <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, <strong>the</strong> most popular chili<br />

pepper are <strong>the</strong> small <strong>on</strong>es, rounded<br />

and brightly colored peppers – called<br />

“pimenta de cheiro”, smell peppers,<br />

capsicum annuum / frutescens, famous<br />

for being not to hot and exhaling, when<br />

bruised, a very spicy scent. Natives use<br />

<strong>the</strong>m in c<strong>on</strong>siderable quantities.<br />

Aroma<br />

At <strong>the</strong> same time perfumed and tasty,<br />

but not very pungent.<br />

Use<br />

Fresh, squeezed with a fork, permeates<br />

all <strong>the</strong> dish with its spicy aroma and<br />

peppery perfume. Fur<strong>the</strong>r, improve <strong>the</strong><br />

mood in tropical climates and adds a<br />

good dose of vitamin C to <strong>the</strong> <strong>plate</strong>.<br />

Sold at any street markets, you can find<br />

all kind of chili peppers preserved in<br />

“tucupi”, oil, vinegar or cachaça.<br />

Classic<br />

Chili peppers never can be lacking <strong>on</strong><br />

an <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian table.<br />

Exotic<br />

Gourmet chocolate with a little pinch<br />

of chili peppers.<br />

Unmissable<br />

Fresh and squeezed to perfume <strong>the</strong><br />

local dish.<br />

J F M A M J J A S O N D<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

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Peppers in tucupi - spicy sauces<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

64


Urucum<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

65


Redy to use: colorau in oil<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

66


White meat or fish is always cooked with colorau<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

67


Urucu/Urucum<br />

colorau/achiote<br />

Origin<br />

The urucuzeiro, bixa orellana, is a<br />

shrub native to <strong>the</strong> forests of Tropical<br />

America. Its seeds, hidden in soft<br />

capsules defended with soft thorns<br />

are used to add a yummy colorati<strong>on</strong><br />

to pale food. The seeds release a<br />

cheerful red dye, called achiote or<br />

“colorau”, which gives many<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian <strong>plate</strong>s an appetizing aspect.<br />

The indigenous populati<strong>on</strong> of <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> mixes <strong>the</strong> seeds with oils and<br />

use <strong>the</strong> paste for <strong>the</strong>ir elaborated body<br />

paintings, inventing by this way <strong>the</strong><br />

first sunblock, a property today proved.<br />

Food industry uses urucu <strong>on</strong> a broader<br />

scale as a dye coloring cheese,<br />

sausages and butter.<br />

Aroma<br />

The seed itself have little aroma of<br />

<strong>the</strong>ir own.<br />

Use<br />

The red dye that surrounds <strong>the</strong> seeds<br />

is mixed with corn meal; Is taken<br />

from <strong>the</strong> pestle or in <strong>the</strong> oil with <strong>the</strong><br />

objective to give pale meet or fish a<br />

more appetizing look.<br />

Classic<br />

In savory dishes and crowning pale<br />

chicken, fish and rice.<br />

Exotic<br />

Its bright red combines very well with<br />

sugar, candy.<br />

Unmissable<br />

In fish soups turning its natural grayish<br />

color in an appetizing orange.<br />

J F M A M J J A S O N D<br />

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VEgetables<br />

& greens<br />

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Cariru/Caruru<br />

Surinam spinach<br />

Origin<br />

The Surinam spinach, Talinum<br />

triangulare, or locally called cariru or<br />

caruru, - <strong>the</strong> same name as <strong>the</strong> dish<br />

cooked in our days with okra - is a<br />

genuinely <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian vegetable and<br />

bel<strong>on</strong>gs to <strong>the</strong> family of <strong>the</strong><br />

Portulaceas. As <strong>the</strong> Latin name already<br />

express, this vegetable has a fleshy<br />

stem, elliptic leaves and tiny lilac<br />

flowers and is not very complicated to<br />

produce.<br />

Aroma<br />

The taste is similar to spinach with a<br />

slight bitter aftertaste.<br />

Use<br />

Is used mostly damped, even when <strong>the</strong><br />

green of <strong>the</strong> cooked leaves is less<br />

intense than <strong>the</strong> green of spinach. The<br />

cariru is an excellent source of minerals<br />

and vitamins and traditi<strong>on</strong>ally it is<br />

cooked al<strong>on</strong>e or toge<strong>the</strong>r with o<strong>the</strong>r<br />

vegetables <strong>the</strong> everyday beans.<br />

Classic<br />

Damped, with a braised egg <strong>on</strong> top,<br />

becomes <strong>the</strong> so-called<br />

”rec<strong>on</strong>valescent’s food”. It is possible<br />

to replace in <strong>the</strong> local dish “caruru”<br />

okra by cariru. It fits very well with fish,<br />

and is ideal for vegetarian <strong>plate</strong>s and<br />

although used in raw in salads.<br />

Exotic<br />

Raw or boiled in salads<br />

Unmissable<br />

Sauteed and well seas<strong>on</strong>ed with a<br />

beautiful egg <strong>on</strong> top.<br />

J F M A M J J A S O N D<br />

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“Peixada”, a fish soup with “tamoatá”<br />

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Local blackeyed<br />

beans<br />

Origin<br />

The two types of beans, varieties of <strong>the</strong><br />

same family caupi, Vigna unguiculata,<br />

are famous. The tiny butter-bean from<br />

Santarém, lower <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, called “feijão<br />

de manteiginha” and <strong>the</strong> o<strong>the</strong>r <strong>on</strong>e from<br />

Bragança, called caupi have creamy and<br />

smoothie grains. The first is about three<br />

times tinier than <strong>the</strong> sec<strong>on</strong>d, both<br />

shows <strong>the</strong> typical dark eye. They do not<br />

produce much broth, but are perfect for<br />

a traditi<strong>on</strong>al bean dish, besides being<br />

rich in ir<strong>on</strong> and zinc. Caupi is a plant of<br />

African origin improved by Brazilian<br />

Embrapa, a government instituti<strong>on</strong>,<br />

which developed erect cultivars, making<br />

harvesting easier. The small <strong>on</strong>e, called<br />

butter-bean is almost exclusively grown<br />

<strong>on</strong> small farms. He can be found almost<br />

<strong>on</strong>ly <strong>on</strong> street markets.<br />

Aroma<br />

Light and sweet, <strong>the</strong> grains combines<br />

perfectly with fish, especially with<br />

pirarucu.<br />

Use<br />

Green or dry used to disintegrate easily<br />

and do not like <strong>the</strong> pressure cooker.<br />

Classic<br />

Tasty day-to-day beans with <strong>the</strong> typical<br />

pinch of cumin or <strong>the</strong> local “baiao de<br />

dois”, rice mixed with beans.<br />

Exotic<br />

Still green is used in a more tenuous<br />

point in preparati<strong>on</strong> of salads.<br />

Unmissable<br />

In a simple green bean salad with plenty<br />

of garlic and cilantro or in <strong>the</strong> ”baiao de The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

dois”.<br />

77


Jambu<br />

Origin<br />

Bunches of jambu, acmella oleracea, a<br />

creeping plant, ic<strong>on</strong>ic in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g><br />

regi<strong>on</strong>, appears in several variati<strong>on</strong>s<br />

<strong>on</strong> <strong>the</strong> local street markets. Its yummy<br />

taste does not vary much and <strong>the</strong><br />

famous yellow flowers which tremble<br />

or numb lips and t<strong>on</strong>gue, all of <strong>the</strong>m<br />

have in comm<strong>on</strong>. Resp<strong>on</strong>sible for this<br />

stunning effect is <strong>the</strong> substance<br />

espilantol. Widely used in <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian’s<br />

cuisine, <strong>the</strong> jambu should originate<br />

from <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>. It is cultivated in<br />

backyards and sold <strong>on</strong> street markets.<br />

Aroma<br />

The leaves have <strong>the</strong>ir own quite<br />

particular taste, remembering spinach,<br />

although much more peppery. The<br />

flowers have a green and slightly<br />

greasy taste and are resp<strong>on</strong>sible for<br />

<strong>the</strong> unexpected, surprising and<br />

enjoyable sensati<strong>on</strong> of numbness of<br />

<strong>the</strong> t<strong>on</strong>gue.<br />

Use<br />

It is inseparable compani<strong>on</strong> in <strong>the</strong><br />

tacacá and in many dishes with tucupi.<br />

Classic<br />

Besides <strong>the</strong> tacacá and in <strong>the</strong> duck<br />

with tucupi it is used in rice with<br />

jambu, made with or without tucupi.<br />

Exotic<br />

The “treme-treme” liquor develops all<br />

<strong>the</strong> anes<strong>the</strong>tic power of flowers which<br />

are also pointed out as aphrodisiac for<br />

women.<br />

Unmissable<br />

On <strong>the</strong> tacacá with sour tucupi.<br />

J F M A M J J A S O N D<br />

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Rice with jambu and salted<br />

shrimps<br />

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“Jamburana”, <strong>the</strong> liquor made of <strong>the</strong> jambu‟s flowers<br />

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Local<br />

vegetables<br />

Origin<br />

Of unknown origin, <strong>the</strong> spinach<br />

called m<strong>on</strong>key ear “espinafre orelha<br />

de macaco”, Alternan<strong>the</strong>ra sessilis,<br />

<strong>the</strong> white pumpkin, Lagenaria<br />

siceraria, <strong>the</strong> purple okra,<br />

Abelmoschus esculentus, <strong>the</strong> endless<br />

beans, or snake beans, Vigna<br />

unguiculate, originate from Afrika,<br />

and <strong>the</strong> meter-okra, “quiabo de<br />

metro”, Trichosan<strong>the</strong>s cucumerina<br />

are vegetables that grows in<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian backyards and can <strong>on</strong>ly<br />

be found at <strong>the</strong> local street markets.<br />

Of surprisingly tastes, <strong>the</strong> spinach is<br />

crispy, crunchy and firm, <strong>the</strong> half a<br />

meter l<strong>on</strong>g okra tender and sweet<br />

and without any drool, at <strong>the</strong><br />

c<strong>on</strong>trary to <strong>the</strong> purple okra. The<br />

white pumpkin tastes quite neutral<br />

perfect to receive a lot of spices. The<br />

l<strong>on</strong>g beans resemble pods. All <strong>the</strong>se<br />

vegetables enrich <strong>the</strong> dishes with<br />

<strong>the</strong>ir unexpected flavors and colors.<br />

Aroma<br />

All delicious and tasty.<br />

Use<br />

Raw or cooked in salads, soups and<br />

perfect to complete o<strong>the</strong>r dishes.<br />

Unmissable<br />

With <strong>on</strong>i<strong>on</strong> and garlic sauteed<br />

meter okra, white pumpkin, peeled<br />

and cooked in salted water or in<br />

form of pickles and m<strong>on</strong>key ear<br />

spinach in <strong>the</strong> salad, a crispy<br />

surprise.<br />

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Local peppers<br />

Origin<br />

Even similar to chili peppers, <strong>the</strong> local<br />

bell peppers, capsicum annuum, are<br />

little pungent. They bel<strong>on</strong>g to <strong>the</strong> giant<br />

family of bell or sweet peppers. There<br />

original habitat was Mexico and<br />

Central America, from where <strong>the</strong>y<br />

c<strong>on</strong>quered <strong>the</strong> world. Indispensable of<br />

<strong>the</strong> South American cuisine, <strong>the</strong>y are<br />

used still green or in its ripe colors:<br />

an alive red and a greenish yellow.<br />

Aroma<br />

Its aroma resembles larger sweet<br />

peppers, more than three times<br />

bigger. Used without <strong>the</strong> seeds, its<br />

taste is very smooth and not pungent.<br />

Use<br />

Most of <strong>the</strong> local <strong>plate</strong>s starts with<br />

sauteed peppers, chopped very tiny.<br />

They are a basic ingredient of <strong>the</strong><br />

“refogado”, starting point for many<br />

local dishes, c<strong>on</strong>taining <strong>on</strong>i<strong>on</strong>s, garlic,<br />

peppers, salt, “colorau” and lot of<br />

herbs -although indispensable in any<br />

stew or vinaigrette. There is always<br />

some pepper in dishes with tucupi and<br />

fish.<br />

Classic<br />

In many nor<strong>the</strong>rn dishes, especially<br />

in <strong>the</strong> “caldeirada”, <strong>the</strong> local fish<br />

soup.<br />

Exotic<br />

Cut very tiny and sauteed a few<br />

moments <strong>the</strong>y combine perfect with<br />

tasty salads.<br />

Unmissable<br />

Sauteed with local tomatoes or<br />

backed in <strong>the</strong> oven with a splash of<br />

olive oil and salt <strong>the</strong>y make a perfect<br />

and colorful appetizer.<br />

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A sauté with palm<br />

oil and shrimps to<br />

turn açorda,<br />

vatapá or bobó<br />

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Sauté & Vinaigrette<br />

It gives flavor and succulence to many hot meat or fish dishes - <strong>the</strong> indispensable basic stir<br />

fry ou sauté. C<strong>on</strong>tains <strong>on</strong>i<strong>on</strong>s, peppers and tomatoes and it comes ready from <strong>the</strong> market.<br />

Some vendors include lem<strong>on</strong> to wash fish or meat. The cooks add, al<strong>on</strong>g with <strong>the</strong> oil<br />

already <strong>the</strong> colorau, o<strong>the</strong>rs tumerica to color it up, or use palm oil for <strong>the</strong> same purpose.<br />

Then add all <strong>the</strong> o<strong>the</strong>r ingredients, all finely chopped, <strong>the</strong> tomato has to wait a little more.<br />

No <strong>on</strong>e also despises a good packet of green herbs and <strong>the</strong> ever present coriander or<br />

cumin, fresh or powdered.<br />

The vinaigrette, chopped very small, in turn accompanies both <strong>the</strong> grilled fish as <strong>the</strong> meat.<br />

It ga<strong>the</strong>rs <strong>the</strong> same tasty ingredients, equally seas<strong>on</strong>ed with plenty of extra coriander,<br />

salt, pepper, vinegar and olive oil.<br />

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“Caldeirada”, a fish soup<br />

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Roselle/rosella<br />

Origin<br />

The rosella bushes, Hibiscus<br />

sabdariffa, part of <strong>the</strong> huge<br />

hibiscus family, probably originates<br />

from Africa. It must have been<br />

brought to <strong>the</strong> Tropics by <strong>the</strong><br />

slaves. Rosellas leaves and flowers<br />

are used in dishes in many places<br />

in <strong>the</strong> world. Its English name<br />

Rosella refers to <strong>the</strong> color<br />

extracted from its flowers. In<br />

Brazilian North <strong>the</strong> people use <strong>the</strong><br />

leaves in traditi<strong>on</strong>al dishes in <strong>the</strong><br />

state of Maranhão called “arroz de<br />

cuxá”.<br />

Aroma<br />

The high c<strong>on</strong>tent of vitamin C is<br />

resp<strong>on</strong>sible for <strong>the</strong> sour taste of<br />

both, leaves and flowers.<br />

Use<br />

The leaves sour smell combines<br />

very well with fish and shrimp<br />

dishes and add a nice touch to rice<br />

or vegetables. The flower can be<br />

dried and used in well-colored<br />

infusi<strong>on</strong>s or syrups or can be<br />

candied in sugar.<br />

Classic<br />

In <strong>the</strong> famous dish of Maranhão<br />

“arroz de cuxá”.<br />

Exotic<br />

In <strong>the</strong> salad or to give an<br />

interesting accent to vegetables.<br />

Unmissable<br />

Added to a “caldeirada”, a local fish<br />

soup just at <strong>the</strong> very end of <strong>the</strong><br />

cooking process.<br />

J F M A M J J A S O N D<br />

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“Arroz de<br />

cuxá”<br />

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Roselle flowers are perfect<br />

for hot or cold teas<br />

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Tradici<strong>on</strong>al medicine, perfumes and magic herbs<br />

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Jungles’s<br />

aromas<br />

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To drink, to cure, to spice or for magic purposes<br />

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“Garaffadas” – Herbs used for medicinal, magical or spicy purposes<br />

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High potential drinks to streng<strong>the</strong>n potency<br />

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Cinnam<strong>on</strong><br />

Origin<br />

The cinnam<strong>on</strong>, Cinnamomum<br />

Zeylanicum, from <strong>the</strong> family of <strong>the</strong><br />

Lauraceaes, is native to Sri Lanka, but<br />

still is growing in many old-fashi<strong>on</strong>ed<br />

backyards toge<strong>the</strong>r with o<strong>the</strong>r large<br />

shade-spreading trees, <strong>the</strong> ground<br />

always covered with sand. Its leaves<br />

and bark provide home made<br />

remedies for pain, headaches or<br />

tummy aches. In additi<strong>on</strong>, <strong>the</strong><br />

cinnam<strong>on</strong> tree was c<strong>on</strong>sidered a<br />

symbol of happiness: Scented leaves<br />

of cinnam<strong>on</strong> covered <strong>the</strong> ground <strong>on</strong><br />

special days like weddings or<br />

baptism. The bark, dried and ground,<br />

flavors toge<strong>the</strong>r with cloves very<br />

local deserts. To do <strong>the</strong> cinnam<strong>on</strong><br />

sticks it is used <strong>the</strong> internal bark of<br />

<strong>the</strong> trunk, descending it every two<br />

years, rolling it <strong>on</strong> fine sticks and<br />

drying <strong>the</strong>m at <strong>the</strong> sun.<br />

Aroma<br />

Hot and aromatic, it is sweet and<br />

resembles wood.<br />

Use<br />

Used to seas<strong>on</strong>ing meats and<br />

chutneys, but above all, in traditi<strong>on</strong>al<br />

sweets toge<strong>the</strong>r with cloves.<br />

Classic<br />

To seas<strong>on</strong>ing local porridge and fried<br />

bananas<br />

Exotic<br />

It adds an interesting touch to meat<br />

sauces or as an infusi<strong>on</strong>.<br />

Unmissable<br />

A cinnam<strong>on</strong> leaf infusi<strong>on</strong> perfuming<br />

<strong>the</strong> whole house.<br />

J F M A M J J A S O N D The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

<br />

100


Casca preciosa<br />

Origin<br />

Called “casca preciosa” , <strong>the</strong> prescious<br />

bark, <strong>the</strong> tree with <strong>the</strong> same name,<br />

Aniba canelilla, is a Brazilian native<br />

and bel<strong>on</strong>gs to <strong>the</strong> lauraceas family, a<br />

species of trees with many members,<br />

some of <strong>the</strong>m with scented leaves<br />

and woods. The reddish brown wood<br />

and bark is very aromatic, besides<br />

having medicinal powers. Its bark is<br />

sold toge<strong>the</strong>r with herbs and o<strong>the</strong>r<br />

medicinal plants at <strong>the</strong> local street<br />

markets.<br />

Aroma<br />

From a warm, sweet and intense<br />

perfume with nice notes of cinnam<strong>on</strong><br />

as this Latin name implies.<br />

Use<br />

At <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian countryside <strong>the</strong><br />

bark, <strong>the</strong> wood and <strong>the</strong> leaves are<br />

used, <strong>the</strong> people prefer <strong>the</strong>m fresh,<br />

to prepare fragrant infusi<strong>on</strong>s, taken<br />

any time of <strong>the</strong> day. In popular<br />

medicine <strong>the</strong> bark is used grounded<br />

am<strong>on</strong>g o<strong>the</strong>r purposes to stimulate<br />

digesti<strong>on</strong>.<br />

Classic<br />

As aromatic infusi<strong>on</strong>.<br />

Exotic<br />

Perfuming syrups or sugars used in<br />

ice cream and sweets.<br />

Unmissable<br />

As an ingredient of a good liqueur or<br />

syrup perfuming traditi<strong>on</strong>al<br />

“rabanada”, a sweet Christmas<br />

French Toast.<br />

J F M A M J J A S O N D<br />

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T<strong>on</strong>ka bean<br />

Origin<br />

The t<strong>on</strong>ka bean, Dipteryx odorata, is<br />

from <strong>the</strong> pea family, a tree<br />

which provides <strong>on</strong>e of <strong>the</strong><br />

best hardwoods, sturdy and<br />

perfumed. Its seeds, very aromatic<br />

too, are used in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> as some<br />

of <strong>the</strong> ingredients for ritual odor<br />

baths or homemade perfumes.<br />

Recently (re-)discovered for culinary<br />

use, this smooth and hard seed of<br />

dark purple color is employed in <strong>the</strong><br />

dessert department, replacing <strong>the</strong><br />

vanilla. T<strong>on</strong>ka bean is native of <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, but it occurs also in some<br />

o<strong>the</strong>r countries of Central Latin<br />

America. The bean c<strong>on</strong>tains a<br />

substance which may be toxic if it is<br />

ingested in large quantities or during<br />

an extended time. The oil has<br />

medicinal powers.<br />

Aroma<br />

Each bean emanates a very woody<br />

and oriental perfume, very similar to<br />

<strong>the</strong> smell of bitter alm<strong>on</strong>ds and<br />

although remembers vanilla.<br />

Use<br />

Desserts, liqueurs and dishes with<br />

exotic flavor<br />

Classic<br />

Incorporated into creams or grated<br />

scents desserts.<br />

Exotic<br />

Matters very well with certain Indian<br />

dishes like chutneys or jellies.<br />

Unmissable<br />

A sip of an <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian liquor made<br />

with t<strong>on</strong>ka beans.<br />

J F M A M J J A S O N D<br />

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Embiriba /<br />

Imbiriba<br />

Origin<br />

The small seeds of <strong>the</strong> embiriba or<br />

imbiriba, Xylopia Amazônica, can be<br />

found al<strong>on</strong>g with many o<strong>the</strong>r<br />

"especarias“, spices <strong>on</strong> every street<br />

market toge<strong>the</strong>r with o<strong>the</strong>r medicinal<br />

plants. Just have a look in <strong>the</strong> places<br />

which smells of mystery, fool of<br />

crammed bottles, sachets or packets, all<br />

fool with a thousand and <strong>on</strong>e of <strong>the</strong><br />

forest’s wealth, of animal or vegetable<br />

origin. Sold al<strong>on</strong>g with <strong>the</strong> herbs,<br />

woods, soaps and baths, in <strong>the</strong> secti<strong>on</strong><br />

of traditi<strong>on</strong>al remedies, is <strong>the</strong><br />

“embiriba”, a remedy against stomach<br />

pain and disorders, improving digesti<strong>on</strong>.<br />

The same does not fail employing its<br />

subtle aroma used in food. As toxicity<br />

studies are lacking, as is <strong>the</strong> case with<br />

many of <strong>the</strong>se traditi<strong>on</strong>al remedies,<br />

moderati<strong>on</strong> in <strong>the</strong>ir use in <strong>the</strong> kitchen is<br />

recommended.<br />

Aroma<br />

The embiriba tastes like cinnam<strong>on</strong> with<br />

a final pleasant and light touch of<br />

pungency.<br />

Use<br />

Used in syrups, puddings, cakes,<br />

grounded or piled up or put in a bag of<br />

tissue, removed after cooking, gives<br />

desserts or food in general a sweet and<br />

hot taste. An infusi<strong>on</strong> with alcohol<br />

release an orange red color.<br />

Unmissable<br />

In <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian liqueurs and in cakes.<br />

J F M A M J J A S O N D<br />

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Brigadeiros, all chocolate<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

104


Guaraná<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

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Guaraná<br />

Origin<br />

The guaraná, paullinia cupana, a shrub or<br />

woody vine, it grows up to 10 m high, is<br />

native of <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>. The local indigenes<br />

peoples discovered its stimulant<br />

properties: The guarana powder c<strong>on</strong>tains<br />

three times more caffeine than coffee.<br />

Guarana is obtained from <strong>the</strong> guarana<br />

seeds which grow in lush curls. The open<br />

orange sheath exposes a black seed,<br />

remembering a human eye. The magic<br />

seed enjoys <strong>the</strong> fame of prol<strong>on</strong>g life and<br />

maintain sexual vigor, besides oppressing<br />

hunger. At <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ia countryside it is<br />

still sold in <strong>the</strong> form of rod and traditi<strong>on</strong><br />

says that it should be grated with <strong>the</strong><br />

pirarucu t<strong>on</strong>gue.<br />

Aroma<br />

The powder is almost odorless with<br />

appearance of grated wood. The taste of<br />

<strong>the</strong> guarana syrup is bittersweet and<br />

fruitful.<br />

Use<br />

Rod, powder or syrup - 70% of <strong>the</strong><br />

guarana producti<strong>on</strong> is located in <strong>the</strong> city<br />

of Maués, where it is traditi<strong>on</strong>ally<br />

processed in soft drinks. The best <strong>on</strong>es<br />

are <strong>the</strong> local <strong>on</strong>es.<br />

Classic<br />

Rubbed guaraná, pure, with water or<br />

mixed with sugar to mask <strong>the</strong> wood like<br />

taste. Guarana syrup in combinati<strong>on</strong> with<br />

peanuts or chestnuts and fruits of <strong>the</strong><br />

seas<strong>on</strong> is affecti<strong>on</strong>ately nickname of “to<br />

awake a dead to live“ or o<strong>the</strong>r illustrative<br />

names.<br />

Exotic<br />

In natura.<br />

Unmissable<br />

The local guarana soda called "Baré".<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

J F M A M J J A S O N D<br />

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Priprioca<br />

Origin<br />

One of <strong>the</strong> new stars am<strong>on</strong>g spices of<br />

<strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> is <strong>the</strong> priprioca, Cyperus<br />

articulatus, a type of tall grass with<br />

small flowers at <strong>the</strong> tips. Native of <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, <strong>the</strong> priprioca traditi<strong>on</strong>ally<br />

makes part of <strong>the</strong> local perfumes and<br />

odor baths. It is also used in<br />

homemade perfumes and impregnate<br />

its odor to clo<strong>the</strong>s and cloths,<br />

protecting against insects. Recently<br />

<strong>the</strong> plant started to be used in<br />

cooking.<br />

Aroma<br />

Cut priprioca tubercles release a light<br />

fragrance, woody, spicy and with<br />

flowery notes. Priprioca provides an<br />

essential oil of reddish color, used in<br />

<strong>the</strong> pharmaceutical and cosmetic<br />

industry.<br />

Use<br />

This aroma of forest, wild and green,<br />

Has been incorporate recently into<br />

<strong>the</strong> culinary. Usually you can find <strong>the</strong><br />

alcoholic extract, al<strong>on</strong>e or in<br />

combinati<strong>on</strong> with o<strong>the</strong>r flavorings or<br />

<strong>the</strong> use of fresh grated potatoes.<br />

Classic<br />

Perfuming a caipirinha.<br />

Exotic<br />

Used in sauces and puddings.<br />

Unmissable<br />

In bitter or lightly bitter liquor<br />

J F M A M J J A S O N D<br />

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Small eatable souvenirs<br />

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Happy ending - a table<br />

with liqueurs<br />

The ancient custom of offering digestives and liqueurs to <strong>the</strong><br />

guests is again a trend. Varied liqueurs, placed <strong>on</strong> a small<br />

coffee table are perfect to closing festive dinners, weddings<br />

and baptisms or seal o<strong>the</strong>r social events. What to serve<br />

depends a lot <strong>on</strong> taste and affinity of <strong>the</strong> hosts. The exotic and<br />

rich aromas of fruits, herbs, seeds and bark bring <strong>the</strong> perfect<br />

raw material for each <strong>on</strong>e to compose his own distillate.<br />

Carefully prepared, macerated in infusi<strong>on</strong>s, release <strong>the</strong>ir<br />

perfumes and just need to be finalized after <strong>the</strong> right time of<br />

maturati<strong>on</strong>. The liquors added a touch of sweetness – perfect<br />

to be tasted toge<strong>the</strong>r with family, friends and dear <strong>on</strong>es. In <strong>the</strong><br />

older times served in special liquor sets reserved for this goal;<br />

Today, <strong>the</strong>re are no rules how you should serve <strong>the</strong>m.<br />

Digestivs<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

109


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“Festa do Divino”<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

111


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

112


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

113


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

114


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

115


iches<br />

from <strong>the</strong><br />

soil<br />

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Diferent types of yam<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

117


Purple yam<br />

Origin<br />

The origin of <strong>the</strong> purple yam,<br />

Dioscorea alata or trifida, is still<br />

doubtful. The first <strong>on</strong>e did come<br />

from Sou<strong>the</strong>ast Asia, <strong>the</strong> sec<strong>on</strong>d <strong>on</strong>e<br />

is native to <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>. On <strong>the</strong> local<br />

countryside this tubercle with grate<br />

variety of shape and color is still very<br />

much appreciated. Its drool and<br />

exotic color scare some and enchant<br />

o<strong>the</strong>rs. Some of <strong>the</strong> purple yams<br />

exhibit a purple peel and white<br />

flesh, o<strong>the</strong>rs show a dark purple<br />

color insight. A color, by <strong>the</strong> way,<br />

which reveals its antioxidant<br />

properties so much in fashi<strong>on</strong> <strong>the</strong>se<br />

days. For whom that is not argument<br />

enough – purple yams are even<br />

more nutritious than potatoes and<br />

offer, bey<strong>on</strong>d <strong>the</strong> color, a lot of<br />

o<strong>the</strong>r health benefits.<br />

Aroma<br />

The slightly granular pulp resembles<br />

much more potato than <strong>the</strong> sweet<br />

potatoes of <strong>the</strong> same purple color.<br />

Use<br />

Easily to digest, <strong>the</strong> purple yam is<br />

used at <strong>the</strong> countryside as a<br />

Breakfast in <strong>the</strong> afterno<strong>on</strong> eaten<br />

with coffee, in soups and fried.<br />

Classic<br />

Toge<strong>the</strong>r with black coffee at<br />

breakfast.<br />

Exotic<br />

Devoured, instead of bread, at a<br />

yummy local “caboclo” breakfast.<br />

Unmissable<br />

Cooked and put into a salad.<br />

J F M A M J J A S O N D<br />

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Sweet potatoes<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

119


Sweet potatoes<br />

Origin<br />

The origin of <strong>the</strong> sweet potato,<br />

Ipomoea potatoes, seems uncertain,<br />

despite many evidences indicate that<br />

<strong>the</strong>y come from <strong>the</strong> South of Mexico<br />

and <strong>the</strong> Nor<strong>the</strong>ast of South America.<br />

Scattered throughout <strong>the</strong> tropics and<br />

subtropics, sweet potatoes are not a<br />

tuber, but a root, <strong>on</strong>e of <strong>the</strong> oldest<br />

<strong>on</strong>e used by mankind. Its cultivati<strong>on</strong><br />

demands very little and it is <strong>on</strong>e of<br />

<strong>the</strong> roots that saved most people<br />

from hunger. There are over 1000<br />

different sweet potato species: They<br />

have white, creamy, yellowish, pink,<br />

reddish, purple or white skins and<br />

combine this with very different<br />

colored pulps. The plant crawls <strong>on</strong> <strong>the</strong><br />

soil and its tubers vary greatly in<br />

shape, taste and size. Some tend to<br />

be somewhat mealy.<br />

Aroma<br />

Light and pleasantly sweet.<br />

Use<br />

The sweet potato combines high<br />

energy value with savory and can be<br />

used in salty or sweet dishes.<br />

Classic<br />

Puree, salty or sweet<br />

Exotic<br />

Roasted <strong>on</strong> <strong>the</strong> grill<br />

Unmissable<br />

The orange roasted directly in <strong>the</strong><br />

fire.<br />

J F M A M J J A S O N D<br />

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Ariá and<br />

cará-do-ar<br />

Two delicious vegetables are<br />

hidden in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> backyards.<br />

The small potato ariá, Cala<strong>the</strong>a<br />

allouia, rounded and with thin<br />

skin, native to <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, is<br />

much appreciated by <strong>the</strong> natives<br />

and is being rediscovered for<br />

those who like to eat <strong>the</strong> local<br />

delicacies or worries about <strong>the</strong><br />

unbridled use of agrochemicals.<br />

In this way it already appears in<br />

free fairs for example in Manaus.<br />

It reminds you of a crisp potato<br />

and is rich in starch. It grows<br />

beneath <strong>the</strong> earth and <strong>the</strong> large<br />

leaf is decorative in intense<br />

green.<br />

The cará-do-ar, Dioscorea<br />

bulbifera, a vine with heartshaped<br />

leaves, produces aerial<br />

tubers whose shape resembles<br />

gizzards. Native to Africa and<br />

tropical Asia is fleshy with light<br />

brown bark a little thicker and<br />

slightly yellowish flesh. The two<br />

tubers are cooked before<br />

c<strong>on</strong>sumpti<strong>on</strong> and <strong>the</strong>y substitute<br />

with praise <strong>the</strong> potato in many<br />

recipes.<br />

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Selling cassava roots<br />

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Macaxeira -<br />

sweet cassava<br />

Origin<br />

“Macaxeira” is <strong>the</strong> name given to<br />

<strong>the</strong> cassava in nor<strong>the</strong>rn Brazil. The<br />

“macaxeira”, Manihot utilissima, is<br />

<strong>the</strong> “gentle” or “kind” <strong>on</strong>e of <strong>the</strong> two<br />

cassavas. The o<strong>the</strong>r <strong>on</strong>e is <strong>the</strong> “brave”<br />

or highly toxic cassava, Manihot<br />

esculenta. They are both thick and<br />

very branched roots from a tall bush,<br />

originating from <strong>the</strong> Peruvian Andes.<br />

Easy in adaptati<strong>on</strong> to any soil and<br />

little demanding, <strong>the</strong>re exist countless<br />

varieties in <strong>the</strong> same family, some<br />

very toxic. “Sweet” or “gentle”<br />

cassava is usually used cooked or<br />

fried, it is although perfect for cakes<br />

and o<strong>the</strong>r sweet purposes. The most<br />

tasty varieties are called “butter<br />

cassavas”. The cassava flour and <strong>the</strong><br />

tucupi are usually made from “brave”<br />

manioc. But <strong>the</strong>re are some<br />

“farinhas” made of “macaxeira”.<br />

Aroma<br />

Pretty neutral resembles potatoes or<br />

o<strong>the</strong>r tubers.<br />

Use<br />

Combines with both salted <strong>plate</strong>s as<br />

well with cakes and sweets<br />

Classic<br />

Fried, cooked or baked.<br />

Exotic<br />

Cooked and served cold in salads.<br />

Unmissable<br />

The variety called butter cassava and<br />

<strong>the</strong> traditi<strong>on</strong>al “puba” cake, sold <strong>on</strong><br />

<strong>the</strong> street, tasty and little sweet.<br />

J F M A M J J A S O N D<br />

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Cassava cake<br />

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124


Mandioca brava<br />

pois<strong>on</strong>ous<br />

cassava<br />

Origin<br />

The brave or bitter manioc, Maihot<br />

esculenta, is <strong>the</strong> tuber of a shrub<br />

originating from <strong>the</strong> Peruvian Andes.<br />

The plant requires few cares and is<br />

not very demanding in soils in which<br />

develops its tuber during <strong>on</strong>e year<br />

before can be harvested and<br />

processed. Unprocessed it is mortally<br />

toxic. The indigenous legend tells:<br />

Cassava was born <strong>on</strong> <strong>the</strong> grave of a<br />

child, half white half India, fruit of a<br />

crime. Bitter tears, spilled <strong>on</strong> its<br />

rhizome, have become its pois<strong>on</strong>ous<br />

roots. A complex process developed<br />

by <strong>the</strong> local Indians turn it edible,<br />

allowing <strong>the</strong> destructi<strong>on</strong> of its acid<br />

hydrocyanic. The cassava is watered<br />

for three days in running water than<br />

grated and heated and processed in<br />

“tucupi”, “farinha”, “goma” and<br />

“tapioca”.<br />

Aroma<br />

It is bitter and improper for<br />

c<strong>on</strong>sumpti<strong>on</strong> since it is mortally<br />

toxic.<br />

Use<br />

The brave cassava provides “tucupi”,<br />

“farinha d´água”, all kinds of cassava<br />

flowers, tapioca in flakes and sago.<br />

Classic<br />

“Farinha d’ água”<br />

Exotic<br />

“Tucupi” and “maniçoba”.<br />

Unmissable<br />

In form of “tapioca” or “beiju”<br />

J F M A M J J A S O N D<br />

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Leaves of manioc become maniva<br />

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Maniva –<br />

cassava leaves<br />

Origin<br />

The word “maniva”, derived from <strong>the</strong><br />

local indigenous language Tupi, is used<br />

for both, <strong>the</strong> cassava branch and <strong>the</strong><br />

leaves. To get <strong>the</strong> “maniva”, <strong>the</strong> leaves<br />

of both types of cassava, <strong>the</strong> sweet and<br />

<strong>the</strong> pois<strong>on</strong>ous <strong>on</strong>e are used. “Maniva”<br />

is <strong>the</strong> key ingredient to make<br />

“maniçoba”, a local dish that joins<br />

indigenous tastes with ingredients<br />

brought by <strong>the</strong> col<strong>on</strong>izer. It was<br />

indigenous expertise that discovered<br />

that <strong>the</strong> pois<strong>on</strong> of <strong>the</strong> leaves could be<br />

eliminated, cooking washed and<br />

ground cassava leaves for several days<br />

in a row (!) in huge clay pots under <strong>the</strong><br />

intense heat of <strong>the</strong> wood stoves until it<br />

turns dark green, almost black.<br />

Traditi<strong>on</strong>ally <strong>the</strong> leaves are cooking for<br />

a few days before <strong>the</strong> meats are<br />

incorporated gradually.<br />

Aroma<br />

Of inexpressive taste, <strong>the</strong> leaves<br />

assimilate <strong>the</strong> flavors of <strong>the</strong> meat, <strong>the</strong><br />

same used in a rich “feijoada”.<br />

Use<br />

“Maniçoba”, typical of <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, is<br />

an indispensable dish for festive dates.<br />

Today <strong>the</strong> “maniva” is sold already<br />

three or four days precooked.<br />

Classic<br />

A rich “maniçoba” is accompanied by<br />

white rice, “farinha d’ água” and spicy<br />

little peppers.<br />

Exotic and a must-eat<br />

The muddy color of <strong>the</strong> maniva.<br />

J F M A M J J A S O N D<br />

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Maniçoba, a stew made<br />

of cassava leaves<br />

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In <strong>the</strong> small house <strong>the</strong> “farinha” is produced<br />

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Tipitis<br />

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The grated mass of <strong>the</strong> fresh cassava goes to <strong>the</strong> tipiti<br />

and is squeezed, releasing <strong>the</strong> tucupi. The tucupi rests<br />

and <strong>the</strong> gum sits <strong>on</strong> <strong>the</strong> bottom of <strong>the</strong> c<strong>on</strong>tainer.<br />

Remove <strong>the</strong> gum and <strong>the</strong> tucupi is boiled.<br />

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Variati<strong>on</strong>s of<br />

tucupi<br />

Being a completely handmade<br />

product, <strong>the</strong> taste of <strong>the</strong> tucupi<br />

offered in <strong>the</strong> market varies a lot. It<br />

depends <strong>on</strong> <strong>the</strong> regi<strong>on</strong>, <strong>the</strong> manioc,<br />

always brave, used and <strong>the</strong> time of<br />

disenchantment gives tucupis with a<br />

more floral palate, until sweet,<br />

o<strong>the</strong>rs distilled for a l<strong>on</strong>ger time<br />

more acid, taste much more spicy,<br />

complex or deliciously vinagry.<br />

Tucupi has unami<br />

One finds in <strong>the</strong> tucupi <strong>the</strong> "fifth" and<br />

newest taste of <strong>the</strong> palate, <strong>the</strong> unami. The<br />

japanese word translates as tasty, delicious.<br />

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Tucupi<br />

Origin<br />

The “tucupi”, a greenish yellow<br />

liquid, is taken from <strong>the</strong> pois<strong>on</strong>ous<br />

cassava. The technique, developed<br />

by <strong>the</strong> Indians, is applied until today<br />

<strong>the</strong> same way. The cassava is<br />

watered during three days, later it<br />

is peeled, grated and <strong>the</strong>n squeezed<br />

into <strong>the</strong> “tipiti” or ano<strong>the</strong>r sieve to<br />

releasing its juice, <strong>the</strong> “tucupi”.<br />

The “tipití”, an ingenious hollow<br />

tube made from palm leaves and<br />

twisted with <strong>the</strong> help of a branch.<br />

The obtained “tucupi” rests for<br />

some time while <strong>the</strong> “gum” sits <strong>on</strong><br />

<strong>the</strong> bottom of <strong>the</strong> c<strong>on</strong>tainer. From<br />

this gum is gained <strong>the</strong> “tapioca”.<br />

The liquid goes through a l<strong>on</strong>g boil<br />

to destroy its pois<strong>on</strong>.<br />

Aroma<br />

Deliciously floral or acidic, with<br />

flavors of soil and forest. The broth<br />

got seas<strong>on</strong>ed with salt herbs and<br />

chilly peppers. In some regi<strong>on</strong>s also<br />

is used sweet “tucupi”.<br />

Use<br />

For stews, <strong>the</strong> classic duck at tucupi,<br />

piglets or o<strong>the</strong>r parts of <strong>the</strong> pork, in<br />

fish stews with fish, shrimp or in <strong>the</strong><br />

local dish “tacacá”.<br />

Classic<br />

“Tacacá” or with duck and fish,<br />

stewed in <strong>the</strong> liquid.<br />

Exotic<br />

In <strong>the</strong> vinaigrette or in <strong>the</strong> form of<br />

sorbet.<br />

Unmissable<br />

A nice “tacacá” with <strong>the</strong> inseparable<br />

company of gum and dry shrimps.<br />

J F M A M J J A S O N D The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

<br />

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Tacacá<br />

137


Pubação<br />

Part, about 1/3 of <strong>the</strong> cassava goes<br />

to <strong>the</strong> “pubação”. Peeled off is left in<br />

<strong>the</strong> water for a few days and <strong>the</strong>n<br />

mixed with <strong>the</strong> fresh manioc, already<br />

grated and squeezed.<br />

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Grating a sec<strong>on</strong>d time<br />

The mass, already expressed in <strong>the</strong> tipiti,<br />

passes, al<strong>on</strong>g with <strong>the</strong> manioc pubada, a<br />

sec<strong>on</strong>d time by <strong>the</strong> crusher. Again squeezed<br />

it is ready to go to <strong>the</strong> oven, turning flour.<br />

The tucupi that leaves this sec<strong>on</strong>d squeezed,<br />

is discarded or used to kill pests.<br />

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Pubação<br />

Toasting: Sieved, <strong>the</strong> dough goes to <strong>the</strong> <strong>plate</strong> where it is toasted<br />

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“Farina” producti<strong>on</strong><br />

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Traditi<strong>on</strong>al c<strong>on</strong>tainers for “farinha d´água”<br />

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Selling “farinha”<br />

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Al kinds of cassava flour<br />

They are affecti<strong>on</strong>ately called "Biscoito", "Especial", "Carimã",<br />

"Pure" or "Surui." Some are famous like <strong>the</strong> <strong>on</strong>es from Uarani or<br />

Bragança - who thinks that flour, cassava flour of <strong>the</strong> type “farinha d’<br />

água”, is a simple thing, has deceived himself.<br />

Not <strong>on</strong>ly <strong>the</strong>re are more than 4,000 varieties of cassava in Brazil. Both<br />

types of cassava, <strong>the</strong> sweet <strong>on</strong>e and de brave <strong>on</strong>e produce some type<br />

of “farinha”, normally distinguished by color. The flour of <strong>the</strong> sweet<br />

cassava flour is white, <strong>the</strong> <strong>on</strong>e obtained from brave cassava it is<br />

yellowish. Who c<strong>on</strong>sumes <strong>the</strong>m, not a “liter”, but <strong>on</strong>e, even two sacks<br />

per week (!), always fresh, has each <strong>on</strong>e his favorite. The rustic <strong>on</strong>e with<br />

<strong>the</strong> big lumps called “baguda” is usually <strong>the</strong> most expensive,<br />

endangering <strong>the</strong> tooth fillings. Depending <strong>on</strong> <strong>the</strong> usage, <strong>the</strong>re is also a<br />

fine <strong>on</strong>e, <strong>the</strong> “farofa", suitable for <strong>the</strong> preparati<strong>on</strong> of any type of food<br />

with <strong>the</strong> same name. Who c<strong>on</strong>sumes a lot of “farinha”, appreciates it<br />

not <strong>on</strong>ly accompanying <strong>the</strong> daily bowl of açaí, but also combines it with<br />

sweet dishes. The same pers<strong>on</strong>s although know <strong>the</strong> exact "day of <strong>the</strong><br />

“farina“ of <strong>the</strong>ir street market. On this day, <strong>the</strong> shipment of new fresh<br />

“farinha” arrives. Even from <strong>the</strong> leftovers of <strong>the</strong> flour producti<strong>on</strong>, <strong>the</strong> so<br />

called “crueira”, somebody takes advantage, piling it into a fine powder,<br />

which yields in a great porridge.<br />

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Farinha d´água<br />

Origin<br />

Flour, light, tasty and crunchy it is <strong>the</strong><br />

daily bread of <strong>the</strong> less favored, <strong>the</strong>y eat<br />

it mixed into <strong>the</strong> morning coffee and it<br />

accompanies all o<strong>the</strong>r meals. The name<br />

“water flour”, “farinha d’água”, refers<br />

to <strong>the</strong> process. The brave cassava is<br />

softened and fermented for several<br />

days in fluent water. Then it is grated<br />

squeezed, c<strong>on</strong>stantly stirred and dried<br />

<strong>on</strong> ir<strong>on</strong> <strong>plate</strong>s heated with huge ovens.<br />

There are numerous types of flour:<br />

Yellow <strong>on</strong>es, white <strong>on</strong>es, very fine or<br />

coarse-grained <strong>on</strong>es, <strong>the</strong> latter <strong>the</strong><br />

most appreciated. One of <strong>the</strong> most<br />

famous flour is <strong>the</strong> <strong>on</strong>e from Uarini.<br />

Before you buy <strong>the</strong> flour, you may taste<br />

it. Do it <strong>the</strong> native way. They take a<br />

handful with <strong>the</strong>ir fingers and throw it<br />

just into <strong>the</strong> mouth. Each of <strong>the</strong> local<br />

street markets has a special day <strong>on</strong><br />

which new, very fresh flour arrives.<br />

Aroma<br />

Dry but crunchy and delicious, lightly<br />

sour. The fresher <strong>the</strong> flour, <strong>the</strong> better.<br />

Use<br />

Versatile, it fits as soup, in <strong>the</strong> “pirão” a<br />

type of local porridge, in “farofas” or<br />

accompanies any salty dish or “açaí”.<br />

Also, is toasted toge<strong>the</strong>r with Brazil<br />

nuts.<br />

Classic<br />

In “farofas” or with fish.<br />

Exotic<br />

“Chibé”, <strong>the</strong> refreshing soup, very<br />

simple: water, spices and “farinha”. It<br />

can be eaten hot or cold.<br />

Unmissable<br />

The “pirarucu na casaca” or <strong>the</strong><br />

“mujica”, a traditi<strong>on</strong>al soup, flavored The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

with avium or piracuí.<br />

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Crush a small chili pepper<br />

with a fork, <strong>on</strong> <strong>the</strong><br />

bottom of <strong>the</strong> <strong>plate</strong> or <strong>the</strong><br />

“cuia”, <strong>the</strong> local bowls,<br />

add a few drops of lem<strong>on</strong><br />

juice, a pinch of salt and<br />

abit of olive oil. Then add<br />

<strong>the</strong> flour and <strong>the</strong> rest of<br />

<strong>the</strong> food.<br />

On an<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g><br />

table<br />

On an <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian table<br />

never may missing, always<br />

you can find some type of<br />

flour,”farinha”, that special<br />

flour. It combines with<br />

almost everything, thickens<br />

<strong>the</strong> “açaí”, accompanies <strong>the</strong><br />

fish or soaks even <strong>the</strong><br />

coffee or goes with a<br />

dessert. Also <strong>the</strong> little chili<br />

peppers never will missing,<br />

indispensable, red, yellow,<br />

oranges or even purple.<br />

More or less pungent,<br />

stinging or smelling, <strong>the</strong>y<br />

are perfume and spice,<br />

fresh or preserved in oil,<br />

tucupi, vinegar or cachaça<br />

<strong>the</strong>y flavor any local food.<br />

Accustomed with very well<br />

salted food, <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>'s<br />

habitants also do not<br />

despise a few slices of<br />

lem<strong>on</strong>, especially in fish<br />

dishes.<br />

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Mujica, a fish soup with cassava “farinha”<br />

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Pirão made from cassava flour<br />

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Grilled fish <strong>on</strong> a bed of flour<br />

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“Farofa” with bananas and fish<br />

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All tipes of “Beijucica”<br />

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Delights from o<strong>the</strong>r<br />

times<br />

Pé-de-moleque, beijus moles , and fried bolinhos<br />

de puba - <strong>the</strong> grated cassava dough, whe<strong>the</strong>r or<br />

not pubescent, as much as gum or tapioca in<br />

flakes, is pure, mixed with fresh grated coc<strong>on</strong>ut or<br />

chestnuts countless types of cakes flattened and<br />

dumplings, some baked <strong>on</strong> banana leaf o<strong>the</strong>rs fried<br />

in oil, <strong>on</strong>e tastier than <strong>the</strong> o<strong>the</strong>r.<br />

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Nothing gets lost - which does not pass through <strong>the</strong> sieve, dries in <strong>the</strong> sun and turns, pilado, crueira<br />

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Tarubá<br />

Origin<br />

The milky drink made from cassava, called “tarubá”, is <strong>on</strong>e<br />

more inheritance left by <strong>the</strong> indigenous peoples, nowadays<br />

almost exclusively sold at <strong>the</strong> street markets of <strong>the</strong><br />

countryside. Packed in plastic sachets, yellow or white,<br />

depending <strong>on</strong> which type of cassava it derives, mixed with<br />

green leaves of “curumi” or “curcumin-cará”, Ravenala<br />

Guaianensis, it is normally sold nearby <strong>the</strong> “tucupi”. Getting<br />

“tarubá” is laborious. The procedure c<strong>on</strong>sumes several days.<br />

First it need to be extracted <strong>the</strong> “tucupi” from <strong>the</strong> mashed<br />

cassava, traditi<strong>on</strong>ally squeezed in <strong>the</strong> “tipiti”. From <strong>the</strong><br />

remaining paste are formed giant “beijus”, some flat<br />

pancakes, roasted <strong>on</strong> large ir<strong>on</strong> <strong>plate</strong>s. Ready, <strong>the</strong> “beiju” is<br />

put <strong>on</strong> a bed of leaves, where it is moistened with water and<br />

sprinkled with “curumi” leaves and covered with more palm<br />

straw. Thus protected, <strong>the</strong> paste relax for a certain sequence<br />

of days. The time determines whe<strong>the</strong>r an alcoholic<br />

fermentati<strong>on</strong> start or not. The finished drink, diluted with<br />

water, is used at normal days. “Tarubá” capable of getting<br />

drunk is reserved for <strong>the</strong> days of celebrati<strong>on</strong>, those never are<br />

missing in <strong>the</strong> “col<strong>on</strong>ia”. Of pleasant aroma, milky and softly<br />

sweet <strong>the</strong> drink must be rich in<br />

nutrients.<br />

O<strong>the</strong>r similar drinks are called<br />

“mocoroó”, “pajuaru”, “tiquira”<br />

or “caxiri”. The “maniquera” is<br />

made from <strong>the</strong> broth of boiled<br />

cassava, mixed with purple yam.<br />

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Different types of “cuias”, calabashs<br />

Calabash fruit<br />

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CAFÉ<br />

regi<strong>on</strong>al<br />

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Specially str<strong>on</strong>g and<br />

comforting – local<br />

breakfasts<br />

Orange “pupunhas”, purple yams or buttery cassavas,<br />

everything very well coked, just falling apart? Some<br />

of <strong>the</strong> most various “mingaus”, local porridges, a<br />

couscous, light and airy, color of egg yolks, or a<br />

simple tapioca, simple with a fine layer of butter or<br />

stuffed with fried egg? Everything quite comforting,<br />

enriched with generous spo<strong>on</strong>fuls of juicy coc<strong>on</strong>ut<br />

milk or, even better, covered with little streams of<br />

pure c<strong>on</strong>densed milk - so indispensable as <strong>the</strong><br />

powder milk into <strong>the</strong> morning coffee. Breakfast <strong>on</strong><br />

<strong>the</strong> street called “café regi<strong>on</strong>al” is rarely eaten at<br />

home or from porcelain dishes. Here it is served in<br />

cheap glasses, disposable plastic wares, in local<br />

bowls and over banana leaves. Countless gifted<br />

women sell it in fr<strong>on</strong>t of <strong>the</strong>ir houses or even <strong>on</strong> <strong>the</strong><br />

street from <strong>the</strong>ir treats. Wheeled carriages replace<br />

<strong>the</strong> trays of yesterday. Every street market has also<br />

fix booths, very well frequented. Here <strong>the</strong> variety is<br />

even bigger and yummier.<br />

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Goma<br />

Origin<br />

Both types of cassava, <strong>the</strong> sweet and<br />

<strong>the</strong> brave <strong>on</strong>e provide a fine white<br />

starch, a powder, called “goma”, “<br />

fécula“, or „polvilho“. Cassava is grated<br />

and mixed with a little water, <strong>the</strong> so got<br />

“manipueira” is squeezed. The thick<br />

dough turns flour and <strong>the</strong> broth, <strong>the</strong><br />

“tucupi”, decanted in a c<strong>on</strong>tainer in<br />

whose bottom <strong>the</strong> “goma”<br />

accumulates. Perfectly dry, it can be<br />

stored for a l<strong>on</strong>g time. It is <strong>on</strong>e more<br />

benefit that can be obtained from <strong>the</strong><br />

manioc. An additi<strong>on</strong>al use of <strong>the</strong><br />

cassava, developed by <strong>the</strong> indigenous<br />

inhabitants. Portuguese chr<strong>on</strong>iclers<br />

report that <strong>the</strong>y were able to prepare<br />

seven different types of flour. The wet<br />

gum, or re-humidified (photo left) turns<br />

into wet or dry “beijus” and delicious<br />

tapiocas with varied toppings.<br />

Aroma<br />

Its delicate and neutral taste reminds<br />

simple flour or starch made from maize<br />

or potato.<br />

Use<br />

Very versatile, combines with both<br />

salted and sweet dishes and any type of<br />

fillings. The native developed <strong>the</strong><br />

technique to make “tapioca”, thinly<br />

pancakes baked <strong>on</strong> a ir<strong>on</strong> <strong>plate</strong>. The<br />

gum although is used to make porridge<br />

or as a translucent liquid which can not<br />

be lacking in <strong>the</strong> “tacacá”.<br />

Classic<br />

In <strong>the</strong> form of tapioca.<br />

Exotic<br />

In <strong>the</strong> gelatinous-looking ingredient,<br />

part of <strong>the</strong> “tacacá”.<br />

Unmissable<br />

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Wet tapioca with Brazil nuts<br />

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Tapioca - receita básica 15 porções<br />

500 g de goma de mandioca<br />

Água suficiente para cobrir<br />

a goma (250-300 ml)<br />

1 colher (chá) de sal<br />

T<br />

Manteiga a gosto<br />

Leite de coco para molhar<br />

Flocos de coco para polvilhar<br />

Açúcar a gosto<br />

Cubra a goma na véspera por completo com água. Deixe-a<br />

decantar. No outro dia a goma se „sentou“ no fundo.<br />

Descarte, com muito cuidado, toda a água e seque a<br />

superfície da goma com um pano ou uma fina camada de<br />

farinha a qual absorve toda a umidade. Quebre a massa<br />

em pedaços e passe por uma peneira, se quiser, peneire<br />

diretamente numa frigideira aquecida. Acrescente sal a<br />

gosto e espalhe o pó rapidamente formando uma fina<br />

camada que nem uma panqueca. Asse dos dois lados por<br />

mais ou menos um minuto. Passe um pouco de manteiga e<br />

enrole ainda quente. Tradici<strong>on</strong>almente serve-se a tapioca<br />

sob folhas de bananeira ou embrulhada em fatias da<br />

mesma folha. Para molhar a tapioca, adocique o leite de<br />

coco, esquente-o e derrame com cuidado sobre a tapioca.<br />

Sirva dobrado ao meio ou enrolada e polvilhada com os<br />

flocos de coco. Também mistura-se castanhas<br />

previamente torradas à massa.<br />

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Diferent types of tapiocas<br />

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Small breads made of goma<br />

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Granulated<br />

Tapioca<br />

Origin<br />

Granulated tapioca is ano<strong>the</strong>r<br />

derivative from <strong>the</strong> so versatile<br />

cassava. The process coagulates <strong>the</strong><br />

wet gum in granulates and <strong>the</strong>n bursts<br />

<strong>the</strong> flakes <strong>on</strong> a hot <strong>plate</strong>, rolling <strong>the</strong>m<br />

c<strong>on</strong>stantly. In this way <strong>the</strong> particles of<br />

<strong>the</strong> starch form flakes or irregular and<br />

light balls of various sizes from tiny to<br />

large. Afterwards it is dried for<br />

completely in an oven. The result is a<br />

very delicate and light flake with a<br />

translucent and crisp aspect.<br />

Aroma<br />

Its taste is relatively neutral. Gently<br />

crunchy, explodes in <strong>the</strong> mouth,<br />

remembering rice flakes.<br />

Use<br />

Very versatile, it is added to “açaí” and<br />

is <strong>the</strong> main ingredient in <strong>the</strong> delicious<br />

tapioca couscous, in porridge, pudding<br />

and tapioca ice cream <strong>the</strong> last <strong>on</strong>es<br />

always, In <strong>the</strong> last cases always<br />

moistened with milk or coc<strong>on</strong>ut milk.<br />

Classic<br />

Traditi<strong>on</strong>ally accompanies, <strong>the</strong> bowl of<br />

acai with or without sugar.<br />

Exotic<br />

So old-fashi<strong>on</strong>ed as delicious: tapioca<br />

porridge or tapioca cuscuz.<br />

Unmissable<br />

Tapioca porridge with a generous<br />

porti<strong>on</strong> of c<strong>on</strong>densed milk, tapioca ice<br />

cream or <strong>the</strong> typical local ice cream<br />

called “paraense”: “açaí” with tapioca<br />

mixed toge<strong>the</strong>r.<br />

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Local breakfast<br />

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Jungles’s<br />

Savors<br />

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Traditi<strong>on</strong>al utensils<br />

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Açaí<br />

Origin<br />

The açaizeiro, Euterpe precatori, acaí of<br />

<strong>the</strong> state <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>as or Euterpe oleracea,<br />

variety of Pará, bel<strong>on</strong>gs to <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g><br />

regi<strong>on</strong>. As <strong>the</strong> saying goes: Who comes<br />

to Pará, makes a break and drinks “açaí”,<br />

keep staying. The slender palm that<br />

reaches 30 meters, provides a small<br />

coc<strong>on</strong>ut, wrapped in a thin, hard and<br />

purplish, almost black shell, who grows<br />

in clusters. Softened in water, extracted<br />

manually or with special machines, it<br />

delivers <strong>the</strong> “açaí”. The purple red liquid<br />

is sold in several thicknesses of <strong>the</strong> very<br />

viscous to quite watery, <strong>the</strong> latter is sold<br />

cheaper. Very rich inanthocyanin, but<br />

very perishable <strong>the</strong> best “açaí” is <strong>the</strong><br />

freshest <strong>on</strong>e. Taken in <strong>the</strong> morning, at<br />

no<strong>on</strong> it already tends to sour. A<br />

complicate business, also subject to crop<br />

oscillati<strong>on</strong>s. Only in <strong>the</strong> city Belém “açaí”<br />

is sold <strong>the</strong> whole year l<strong>on</strong>g. The yummy<br />

white “açaí”, a greenis colored variety is<br />

even more difficult to be get.<br />

Aroma<br />

Complex, with a taste of forest and<br />

earth with a metallic touch.<br />

Use<br />

Very nutritious and energetic, “açaí”<br />

popularly is taken at <strong>the</strong> morning and<br />

at no<strong>on</strong> as a lunch.<br />

Classic<br />

With fried fish, “farinha” or tapioca, in<br />

<strong>the</strong> porridge and as ice cream.<br />

Exotic<br />

With fried fish or beans and “farinha” -<br />

A good “caboclo”, native, meal.<br />

Unmissable<br />

Try to get white “açaí”, available <strong>on</strong>ly<br />

between July and January. The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

J F M A M J J A S O N D<br />

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Açaí with fish - a<br />

classic combinati<strong>on</strong><br />

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Bacaba<br />

Origin<br />

The bacabeira, Oenocarpus bacaba,<br />

which reaches a height of 12 meters, is<br />

native to <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>. The brown<br />

liquid, obtained from <strong>the</strong> thin bark of<br />

<strong>the</strong> dark coc<strong>on</strong>ut and processed with<br />

water, is taken in <strong>the</strong> same way as <strong>the</strong><br />

“açaí”, sweetened or not and mixed<br />

with tapioca in flakes or with “farinha”.<br />

The “bacaba” is greasier and sweeter<br />

than <strong>the</strong> “açaí” and <strong>the</strong> little coc<strong>on</strong>ut is<br />

browner and bigger. The caboclo calls<br />

<strong>the</strong> bacaba "str<strong>on</strong>g" because of its high<br />

fat c<strong>on</strong>tent. In <strong>the</strong> specialized houses<br />

<strong>the</strong>y hit special flags announcing <strong>the</strong><br />

delights of <strong>the</strong> day: White flag -<br />

bacaba, red flag - açaí.<br />

Aroma<br />

Complex, resembles earth, forests and<br />

nuts.<br />

Use<br />

It is of seas<strong>on</strong>al and irregular offer - <strong>the</strong><br />

plant is not domesticated. It usually<br />

fruits after <strong>the</strong> “açaí”. The bacaba<br />

“wine” is appreciated in <strong>the</strong> same way<br />

of <strong>the</strong> açaí, mixed with “farinha” or<br />

tapioca, with or without sugar.<br />

Classic<br />

Pure, with fish, or sweet, also in <strong>the</strong><br />

form of ice cream.<br />

Exotic<br />

Accompanying fried fish - <strong>the</strong> perfect<br />

“caboclo”, native meal.<br />

Unmissable<br />

Pure, at most with a little sugar and<br />

flakes of tapioca.<br />

J F M A M J J A S O N D<br />

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Buriti tree and fruit<br />

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Coasters<br />

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Buriti<br />

Origin<br />

The buriti or miriti, Mauritia flexuosa,<br />

<strong>on</strong>e of <strong>the</strong> most majestic palm trees<br />

of <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> and its origin is <strong>the</strong><br />

North of South America. Its leaves<br />

resembles a huge fan and this palm<br />

tree prefers wetlands and floodplains<br />

to grow str<strong>on</strong>g. It likes to have<br />

literally <strong>on</strong>e foot in <strong>the</strong> water. The<br />

brownish-orange and oval fruits<br />

sprout in large bunches and are<br />

covered with bright scales, hiding a<br />

sweet and greasy pulp of a str<strong>on</strong>g<br />

orange.<br />

Aroma<br />

From a fruity, sweet aroma, but very<br />

substantial and oily, which<br />

remembers plums or oranges.<br />

Use<br />

The pulp is processed in jus with high<br />

c<strong>on</strong>centrati<strong>on</strong> of vitamin C, creams,<br />

ice creams and a sweet paste, that<br />

can be cut. Processed in some type of<br />

flour, <strong>the</strong> pulp is enjoyed with milk.<br />

Classic<br />

A sweet paste, which preserves <strong>the</strong><br />

color orange and a salty porridge. At<br />

<strong>the</strong> countryside its pulp is used to<br />

boiling fish.<br />

Exotic<br />

Using <strong>the</strong> bloody red oil to fry. The<br />

meat of a wild pig, <strong>the</strong> “porco do<br />

Mato”, becomes all orange, when it<br />

delights itself of <strong>the</strong> fruit. The<br />

caboclos, <strong>the</strong> natives, use buriti pulp<br />

also to boil fish.<br />

Unmissable<br />

Sweet paste, delicately and lightly<br />

sour.<br />

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Buriti porridge<br />

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Cacoa fruit, juice and powder<br />

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Cacoa, juice &<br />

cacao nibs<br />

Origin<br />

Recent research lead to believe that<br />

<strong>the</strong> cacao tree, Theobroma Cacao, is<br />

Brazilian, originating from <strong>the</strong><br />

headwaters of <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> from where<br />

it spread throughout Central and South<br />

America. Also, recently native cacao is<br />

systematically harvested of at <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian river’s borders. Cocoa of<br />

excellent quality is grown at <strong>the</strong> Trans-<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian highway. Chocolate with<br />

terroir has become a major trend <strong>on</strong><br />

<strong>the</strong> high competitive cacao market.<br />

Cacao is a sub-forest plant that grows<br />

underneath a plant cover of bigger<br />

trees, <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> cacao start to reach<br />

<strong>the</strong> market industrialized and also with<br />

by-products such as white cocoa juice,<br />

made of its pulp and nibs, fermented<br />

alm<strong>on</strong>ds of high quality.<br />

Aroma<br />

The milk white cocoa juice has a very<br />

nice aroma, remembering “bacuri” or<br />

“graviola”. The nibs have <strong>the</strong> complex<br />

taste of pure cocoa.<br />

Use<br />

Cocoa and chocolate are classic. The<br />

juice is perfect to make jam, compote<br />

and liqueurs and <strong>the</strong> nibs enrich, whole<br />

or crushed, cakes, shakes and creams.<br />

Classic<br />

Juice and cocoa nibs in natura.<br />

Unmissable<br />

Juice and cocoa nibs in natura.<br />

J F M A M J J A S O N D<br />

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Cacauí<br />

Origin<br />

The cacauízeiro, Theobroma<br />

Speciosum, <strong>the</strong> smaller and wilder<br />

relative of <strong>the</strong> cacao, and also from<br />

<strong>the</strong> cupuaçu, is native to <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>. It grows <strong>on</strong> a tree with a<br />

narrow trunk and a small canopy<br />

that can reach 15 m in height and<br />

can <strong>on</strong>ly be found in <strong>the</strong> jungle. Also<br />

called m<strong>on</strong>key or alligator cocoa, it is<br />

rarely cultivated. Its fruits are sold<br />

<strong>on</strong> <strong>the</strong> edge of <strong>the</strong> street or at street<br />

markets <strong>on</strong> <strong>the</strong> country side. The<br />

bark of <strong>the</strong> fruit is soft but woody<br />

and forms a more or less 12 cm<br />

capsule, hiding <strong>the</strong> seeds, well<br />

organized and wrapped in a thin<br />

layer of juicy pulp of delicate floral<br />

taste. Between September and<br />

October <strong>the</strong> trunk rediscovers itself<br />

with clusters of small red purple<br />

flowers which e exude a str<strong>on</strong>g odor<br />

of lem<strong>on</strong> and are also edible.<br />

Aroma<br />

The pulp has a delicate, fresh and<br />

slightly citric aroma.<br />

Use<br />

The pulp is eaten in natura. The seed<br />

provides a type of chocolate.<br />

Classic<br />

Devoured in natura or in <strong>the</strong> form of<br />

juice.<br />

Exotic<br />

Use of edible flowers.<br />

J F M A M J J A S O N D<br />

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Mari gordo /<br />

Umari<br />

Origin<br />

The fruit “mari” or “umari”,<br />

originates of <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>. There are<br />

two types of umari: The umari<br />

Poraqueiba paraenses is orange and<br />

grows in <strong>on</strong> a tree up to 40 m high.<br />

The umari Poraqueiba sericea is<br />

more cultivated in <strong>the</strong> state of<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>as, grows in a tree up to 12<br />

m height and is color is a deep<br />

purple ranging up to a bright black.<br />

The oval fruits with a smooth shell<br />

have a size of 4-10 cm. The 2-5 mm<br />

thick fat pulp involves a woody core.<br />

Aroma<br />

It has a pleasant taste, a str<strong>on</strong>g and<br />

characteristic aroma with a slightly<br />

earthy savor which resembles<br />

butter.<br />

Use<br />

In natura or with cassava flour or<br />

smashed as a paste which is put <strong>on</strong><br />

<strong>the</strong> bread at <strong>the</strong> place of butter.<br />

Classic<br />

Gnawed away from <strong>the</strong> core or<br />

mixed with “farinha”.<br />

Unmissable<br />

C<strong>on</strong>sumed in nature.<br />

J F M A M J J A S O N D<br />

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Piquiá<br />

Origin<br />

The piquiá, Caryocar villosum, is a<br />

majestic tree of <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, almost<br />

extinct for its valuable wood. Is well<br />

different from <strong>the</strong> “pequi”, Caryocar<br />

Brasiliense, a small tree native of <strong>the</strong><br />

“cerrado”, <strong>on</strong>e of Brazil’s biomes. The<br />

two fruits with it interesting bitter taste<br />

are enjoyed boiled in rice, although <strong>the</strong><br />

fruit of “pequi”, much smaller, is<br />

regarded as more palatable. The thick<br />

brown bark of an earth-grayish color<br />

involves several yellow seeds. Its thin<br />

yolk yellow layer is greasy, has an oily<br />

and deliciously bitter taste. The pulp<br />

must be gnawed away from <strong>the</strong> core<br />

with <strong>the</strong> teeth or shaved with a spo<strong>on</strong>.<br />

Unlike <strong>the</strong> core of pequi of <strong>the</strong><br />

“cerrado”, <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian variati<strong>on</strong><br />

offers no danger and has no thorns.<br />

Only who wants to enjoy <strong>the</strong> alm<strong>on</strong>d<br />

in-between <strong>the</strong> lump, also edible,<br />

should be careful, - it is well protected<br />

by dangerous thorns. C<strong>on</strong>sidered<br />

capricious, many “piquiázeiros” do not<br />

provide fruit every year.<br />

Aroma<br />

The pulp is oily, smell and taste unusual<br />

and has a mild bitter savor.<br />

Use<br />

Pulp and oil, removed from <strong>the</strong> pulp<br />

are appreciated for frying fish.<br />

Classic<br />

Cooked with rice.<br />

Unmissable<br />

Cooked and gnawed away from <strong>the</strong><br />

core.<br />

J F M A M J J A S O N D<br />

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Pupunha <strong>on</strong> <strong>the</strong> tree<br />

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Pupunha<br />

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Pupunha sold at a street market<br />

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Peach-palm<br />

Origin<br />

The peach-palm fruit, bactris<br />

gasipaes, em portugues called<br />

pupunha, bel<strong>on</strong>gs to <strong>the</strong> “várzea”<br />

forests and flooded areas of <strong>the</strong><br />

American c<strong>on</strong>tinent. It is believed that<br />

<strong>the</strong> Peach-palm played an important<br />

role in <strong>the</strong> feeding of pre-Cabralian<br />

inhabitants. The peach palm tree get<br />

a height of 20 m and does not give<br />

away its fruits easily. It defends <strong>the</strong>m<br />

with violent thorny rings. Today exist<br />

varieties without thorns too. On <strong>the</strong><br />

street markets <strong>the</strong>re are all type of<br />

pupunhas, very small <strong>on</strong>es and<br />

enourmes, with quite different forms<br />

and a wide game of colors: green,<br />

yellow, orange up to a bright red. The<br />

pupunheira also provides an excellent<br />

palm heart.<br />

Aroma<br />

Cooked in salted water, remember a<br />

firm sweet potato, but it is more<br />

greasy and mealy.<br />

Use<br />

Rich in vitamin E and very nutritious,<br />

it takes part of <strong>the</strong> local morning<br />

coffee or afterno<strong>on</strong> tea. It is ideal for<br />

purees, pastries and cakes. The core<br />

c<strong>on</strong>tains an edible nut.<br />

Classic<br />

With coffee, replacing <strong>the</strong> bread.<br />

Exotic<br />

In purees and cakes.<br />

Unmissable<br />

Simple, boiled in salty water. If you by<br />

<strong>the</strong>m, ideally mix toge<strong>the</strong>r from<br />

several bunches to enjoy <strong>the</strong> tastes<br />

quite different between <strong>on</strong>e and<br />

ano<strong>the</strong>r.<br />

J F M A M J J A S O N D<br />

<br />

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200


Tucumã-do-<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>as<br />

Origin<br />

There exists in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, from<br />

where tucumã is native, varieties<br />

well distinct of Tucumãs. The<br />

tucumã-do-<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, Astocaryum<br />

tucumae, grows <strong>on</strong> a low palm tree<br />

and its coc<strong>on</strong>ut is round and has a<br />

thin yellowish-green shell. The thin<br />

layer of edible pulp underneath <strong>the</strong><br />

shell is very oily and has few fibers.<br />

It is very popular in Manaus and sold<br />

at any corner and any time of year,<br />

often already peeled into fine<br />

stripes. Its taste is quite woody and<br />

not sweet at all. The tucumãs are an<br />

excellent source of vitamin A.<br />

Aroma<br />

The thin pulp of <strong>the</strong> round coc<strong>on</strong>ut<br />

has a taste which resembles oily<br />

wood with an taste of earth and<br />

jungle.<br />

Use<br />

Very nutritious, <strong>the</strong> locals eat<br />

tucumã toge<strong>the</strong>r with everything.<br />

They eat it raw, just like a snack, put<br />

it in sandwiches, burgers and tasty<br />

tapiocas.<br />

Classic<br />

Just in natural.<br />

Exotic<br />

In-between <strong>the</strong> famous local<br />

sandwich “X-tudo”, or “X-caboclo”, a<br />

sandwich which embraces all<br />

ingredients available, what always<br />

includes tucumã.<br />

Unmissable<br />

Local amaz<strong>on</strong> coffee: Tapioca with<br />

egg, cheese, banana and tucumã. The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

J F M A M J J A S O N D<br />

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Sanwich X-tucumã<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

202


Sweet tucumã<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

203


Tucumã-do-<br />

Pará<br />

Origin<br />

In <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, from where Tucumã is<br />

native, exist quite distinct varieties of<br />

tucumã. The tucumã-do-Pará,<br />

Astocaryum vulgre, from <strong>the</strong> várzea and<br />

soils under water, is a low palm tree<br />

who grows up to 20 m. The color of <strong>the</strong><br />

tucumã-do-Pará is from an intense<br />

orange. The leafy bunch with <strong>the</strong> ripe<br />

coc<strong>on</strong>uts can be seen from far away<br />

and stands out from <strong>the</strong> dark trunk<br />

covered with l<strong>on</strong>g and pointed thorns.<br />

Nowadays, ware developed varieties<br />

without this defense. The fruit of this<br />

tucumã is more fibrous and much<br />

sweeter than <strong>the</strong> tucumã appreciated<br />

in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> state.<br />

Aroma<br />

Peoples eat <strong>the</strong> pulp under <strong>the</strong> thin<br />

shell of an intense orange and a<br />

pleasant natural but oily sweetness.<br />

Use<br />

C<strong>on</strong>tains three times more vitamin A<br />

than carrots and is rich in fats. The pulp<br />

is used for juice, porridges, liqueurs and<br />

ice creams.<br />

Classic<br />

In natura, in form of refreshments or in<br />

desserts and ice creams.<br />

Exotic<br />

Tucum juice, a refreshment quite<br />

substantial.<br />

J F M A M J J A S O N D<br />

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204


Uxi<br />

Origin<br />

The uxi, Sendopleura uchi, an<br />

genuinely <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian fruit, is<br />

nicknamed to <strong>the</strong> poor man’s fruit,<br />

since it does nothing to call any<br />

Attenti<strong>on</strong> or to be discovered. But<br />

under <strong>the</strong> thin marbled, earthcolored<br />

bark it hides a tiny layer<br />

of scented pulp. Gnawing its pulp<br />

down from <strong>the</strong> oval st<strong>on</strong>e with <strong>the</strong><br />

teeth, it is appreciated by children<br />

and those, whose soul preserved<br />

some childish side. The o<strong>the</strong>rs<br />

enjoy it in refreshments and ice<br />

creams. It is <strong>on</strong>ly sold in street<br />

markets <strong>on</strong> <strong>the</strong> country side or by<br />

vendors <strong>on</strong> <strong>the</strong> street. Fruit of<br />

quite a large tree in <strong>the</strong> forest, it<br />

can reach a height of 40 meters, it<br />

is fairly oily and even provides an<br />

oil which resembles in c<strong>on</strong>sistency<br />

and taste olive oil.<br />

Aroma<br />

The oily pulp is slightly sandy and<br />

tastes like a nutty banana and also<br />

remembers forest, bark and earth.<br />

Use<br />

In natural, refreshments, sweets,<br />

pastries, liqueurs and ice creams.<br />

Classic<br />

Gnaw straight from <strong>the</strong> core.<br />

Exotic<br />

The oil, produced by hand.<br />

Unmissable<br />

In natura<br />

J F M A M J J A S O N D<br />

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205


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Water, Salt<br />

sun & wind<br />

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Salted fish<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

208


Saltes shrimps<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

209


Salted and<br />

dried shrimps<br />

Origin<br />

To salt, dry or smoke fish or shrimp,<br />

Caridina sp, are ancestral preserving<br />

methods, much appreciated in <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>. They do not <strong>on</strong>ly c<strong>on</strong>serve<br />

<strong>the</strong> crustacean, but also add new<br />

flavors. Already <strong>the</strong> natives must<br />

have dried local fish and prawns of<br />

<strong>the</strong> rivers and of <strong>the</strong> sea. A form of<br />

storing food and got <strong>the</strong> necessary<br />

provisi<strong>on</strong>s for fights and wars or to<br />

face <strong>the</strong> great floods. With <strong>the</strong> arrival<br />

of <strong>the</strong> salt, brought by <strong>the</strong><br />

Portuguese col<strong>on</strong>izers, <strong>the</strong> old<br />

technique was improved.<br />

Aroma<br />

Dried, salted or smoked prawns<br />

preserve a str<strong>on</strong>g and complex taste<br />

of seafood and sea salt.<br />

Use<br />

Covered for a few hours with water<br />

to get rid of <strong>the</strong> excess of salt before<br />

use, washed with lem<strong>on</strong> to take away<br />

<strong>the</strong> “pitiú”, <strong>the</strong> fish smell, this type o<br />

prawns take part in many <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g><br />

dishes, many of <strong>the</strong>m c<strong>on</strong>sumed in<br />

<strong>the</strong> mobile stalls bordering streets.<br />

The custom dictates that <strong>the</strong>se foods,<br />

a type of <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian fast food has to<br />

be served in <strong>the</strong> late afterno<strong>on</strong> and<br />

early evening.<br />

Classic<br />

In <strong>the</strong> tacacá, vatapá and caruru.<br />

Exotic<br />

In <strong>the</strong> tacacá, baited with a toothpick<br />

and eaten whole including <strong>the</strong> shell.<br />

Unmissable<br />

A good “tacacá” taken in <strong>the</strong> street The in <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

<strong>the</strong> traditi<strong>on</strong>al black “cuia”.<br />

210


Caruru<br />

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211


Avium<br />

Origin<br />

The avium or aviú, ace Americanus,<br />

is a very tiny micro-shrimp of<br />

approximately 8mm. Its eyes are as<br />

small as a point <strong>on</strong> <strong>the</strong> i. It is a<br />

freshwater crustacean from <strong>the</strong><br />

regi<strong>on</strong> of Cametá or Santarém,<br />

brought by <strong>the</strong> rivers first floods, <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> in Cametá and <strong>the</strong> Tapajós<br />

in Santarém.<br />

During <strong>on</strong>e year it appears <strong>on</strong>ly a<br />

few m<strong>on</strong>ths, later <strong>on</strong> it disappears.<br />

Through this time it can be<br />

appreciated deliciously fresh. During<br />

<strong>the</strong> remaining time it is usually sold<br />

cooked and salted.<br />

Aroma<br />

Its delicate aroma is very similar to<br />

<strong>the</strong> aroma of o<strong>the</strong>rs fresh or salted<br />

shrimps just a bit more delicate.<br />

Use<br />

The avium is used in dumplings,<br />

omelets, “Mojica” and o<strong>the</strong>r fish<br />

soups, farofas and pies, replacing<br />

with distincti<strong>on</strong>, fresh or salted<br />

shrimps.<br />

Classic<br />

In “Mojica” and in <strong>the</strong> avium balls.<br />

Exotic<br />

In <strong>the</strong> “vatapá” or “açorda”, a<br />

delicious purée made of old bread.<br />

Unmissable<br />

In a “Mojica”, <strong>the</strong> simple thick soup<br />

made of “farinha” and fish or srimps,<br />

flavored with thousands of very tiny<br />

shrimps.<br />

J F M A M J J A S O N D<br />

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212


Mujica, a soup with avium and farinha<br />

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213


Selling crabs<br />

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Moqueca with shrimps<br />

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215


Acari-bodó<br />

Origin<br />

The family, loricariidae, fishes<br />

popularly known as “cascudos”,<br />

which refers to its armor, perfect for<br />

a knight, covers in South America<br />

more than 200 species. As <strong>the</strong> name<br />

says, its body is covered by several<br />

rows of richly ornamented b<strong>on</strong>e<br />

<strong>plate</strong>s. The “cascudos” live at <strong>the</strong><br />

bottom of rivers and freshwater<br />

lakes. They are vegetarians and feed<br />

<strong>on</strong> organic waste. Champi<strong>on</strong>s of<br />

survival, <strong>the</strong>y buries <strong>on</strong>eself into <strong>the</strong><br />

mud in periods of low waters or<br />

drought and can survive by this way<br />

for some time. Also <strong>the</strong>y can stay<br />

alive for some hours out of water.<br />

The “acari” fish divide <strong>the</strong> spirits,<br />

probably by its antediluvian<br />

appearance or because <strong>the</strong>y feed <strong>on</strong><br />

mud.<br />

Aroma<br />

Its well-protected pink flesh, <strong>on</strong>ce<br />

achieved, it is delicious and without<br />

any b<strong>on</strong>es and just a little earthy<br />

touch.<br />

Use<br />

Grilled over charcoal straight in <strong>the</strong><br />

harness, fried and stew. Its str<strong>on</strong>g<br />

meat also combines very well with<br />

tucupi.<br />

Classic<br />

Grilled with chili peppers and<br />

“farinha”.<br />

Exotic<br />

The whole fish seems exotic.<br />

Unmissable<br />

Cooked with vinaigrette in <strong>the</strong><br />

pressure cooker.<br />

J F M A M J J A S O N D<br />

<br />

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216


“Acarí-bodó” fish in “tucupi”<br />

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217


Piracuí<br />

Origin<br />

Piracuí is a fish meal, produced by a<br />

millennial method, developed by<br />

<strong>the</strong> local indigenous populati<strong>on</strong>. To<br />

keep <strong>the</strong> so perishable fish available in<br />

form of a nutritious powder, ensures<br />

survival through l<strong>on</strong>g periods of high<br />

waters and with a shortage of fish. It is<br />

a very practical and wise way to<br />

preserve a precious food. To prepare<br />

“piracuí” are used several types of<br />

different fishes am<strong>on</strong>g <strong>the</strong>m<br />

“tambaqui”, “tucunaré”, “acari-bodó”<br />

or “tamuatá”, <strong>the</strong> two last fishes from<br />

<strong>the</strong> “cascudo” family. First <strong>the</strong> fishes<br />

were baked, <strong>the</strong>n shredded and dried.<br />

Processed in this way, <strong>the</strong>y can be<br />

preserved for m<strong>on</strong>ths. The indigenous<br />

inhabitants used to feed mainly<br />

cassava flour and piracuí during <strong>the</strong>ir<br />

hunting excursi<strong>on</strong>s. If you like to buy a<br />

tasty <strong>on</strong>e, you have to taste it before.<br />

Aroma<br />

The aroma of <strong>the</strong> piracuí is quite<br />

str<strong>on</strong>g, remembering salted fish. The<br />

piracuí with “acari” is more fibrous<br />

and of intense flavor. The <strong>on</strong>e made of<br />

“tamuatá” is softer in taste and can be<br />

c<strong>on</strong>sumed pure.<br />

Use<br />

Hydrated, <strong>the</strong> “piracuí” replaces<br />

salted shrimp or fish in soups,<br />

vatapá, pies and fish balls.<br />

Classic<br />

In <strong>the</strong> “mojica”, <strong>the</strong> fish soup.<br />

Exotic<br />

Pure or with farinha.<br />

Unmissable<br />

A good “mojica” with piracuí. The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

218


Traditi<strong>on</strong>al<br />

fishballs<br />

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219


Fish„s flour, aviu and salted pirarucu<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

220


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

221


Salted pirarucu<br />

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222


Arapaima<br />

Origin<br />

The pirarucu, Arapaima gigas, is <strong>the</strong><br />

Largest existing fish with scales of <strong>the</strong><br />

freshwaters, also known as Brazilian<br />

cod. He lives exclusively in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g><br />

basin in shallow waters where it is<br />

feeding <strong>on</strong> o<strong>the</strong>r fish, crabs and turtles.<br />

It is a giant fish, it easily reaches 3<br />

meters in length and a weight of 200<br />

kg. Its el<strong>on</strong>gated, cylindrical body has a<br />

small head and is covered by giant<br />

scales. Obliged to brea<strong>the</strong> every 10 to<br />

15 minutes, it emerges <strong>on</strong> <strong>the</strong> surface,<br />

where <strong>the</strong> fisherman's harpo<strong>on</strong> is<br />

waiting. To be transported over l<strong>on</strong>g<br />

distances and to be sold, it is cut in<br />

huge sheets and is often salted. In<br />

danger of extincti<strong>on</strong>, <strong>the</strong>re is already<br />

farmed arapaima <strong>on</strong> <strong>the</strong> market.<br />

Aroma<br />

Its fresh flesh, cut into huge files,<br />

almost b<strong>on</strong>eless, is delicious. It has <strong>the</strong><br />

typical taste of freshwater fish, sweet<br />

and is very appreciated to be brined or<br />

salted.<br />

Use<br />

King of <strong>the</strong> fishes, is used for an endless<br />

range of delicious dishes.<br />

Classic<br />

In <strong>the</strong> stew, with tucupi, fried, roasted<br />

or shredded. Richer parts with more fat<br />

are appreciated very much, especially<br />

roasted <strong>on</strong> <strong>the</strong> fire.<br />

Exotic<br />

Pirarucu “na casaca - <strong>on</strong> <strong>the</strong> coat” with<br />

bananas pacovã and cassava flour.<br />

Unmissable<br />

Grilled, just simple with some “colorau”<br />

and salt.<br />

J F M A M J J A S O N D<br />

<br />

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223


“Salted pirarucu de casca”<br />

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224


Local ear<strong>the</strong>nware<br />

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225


Local ear<strong>the</strong>nware with moqueca<br />

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Cooking utensils for fish<br />

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227


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 228


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

229


PASTures<br />

& backyards<br />

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The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

231


Redy to be sold<br />

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232


The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

233


Free range<br />

chicken<br />

They are called "black giant" or simply<br />

"comm<strong>on</strong> hickory" and have been<br />

domesticated l<strong>on</strong>g times ago – <strong>on</strong> earth<br />

exist approximately 300 breeds of<br />

chicken, gallus gallus domesticus. Many<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian backyards with beaten and<br />

sandy soil are populated by this type of<br />

chicken, free and happy, sharing in<br />

friendly c<strong>on</strong>viviality <strong>the</strong> same space<br />

with ducks and even some vultures,<br />

exhibiting <strong>the</strong> beauty of <strong>the</strong>ir bright<br />

plumages of <strong>the</strong> most varied colors and<br />

designs. Rustic birds, raised for<br />

subsistence by both <strong>the</strong> eggs and <strong>the</strong>ir<br />

tasty meat, <strong>the</strong>y feed all day,<br />

c<strong>on</strong>stantly rolling <strong>the</strong> ground,<br />

scratching, and <strong>the</strong> roosters crow early<br />

in <strong>the</strong> mornings. Those who have<br />

tasted <strong>the</strong>ir meat, which is quite hard<br />

and it hardly has some flesh <strong>on</strong> <strong>the</strong><br />

breast, but juicy and full of flavors, can<br />

not resist, even if <strong>the</strong> price is much<br />

higher than that of an industrialized<br />

chicken.<br />

Aroma<br />

The hickory egg stands out for its<br />

intense yellow yolk. Of meat rich in<br />

complex flavors, but much harder than<br />

<strong>the</strong> meat of normal chicken.<br />

Use<br />

In all dishes with egg or chicken.<br />

Classic<br />

Stuffed country chicken.<br />

Exotic<br />

Indian fashi<strong>on</strong>s with local curries and<br />

fruits.<br />

Unmissable<br />

A fresh egg fried in butter with a pinch The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

of salt.<br />

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Chicken transport<br />

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Chicken transport<br />

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236


Chicken, sold slaughtered <strong>on</strong> <strong>the</strong> spot<br />

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237


Free range<br />

duck<br />

Origin<br />

The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian duck, cairina<br />

moschata, a black duck, was<br />

domesticated by <strong>the</strong> South American<br />

Indians because <strong>the</strong>y enjoyed its<br />

meat with <strong>the</strong> taste of hunting and<br />

light brown coloring. During <strong>the</strong><br />

domesticati<strong>on</strong> it has lost its original<br />

black color and today <strong>the</strong> ducks<br />

exhibit plumage of diverse colors,<br />

often mixed with white. The<br />

characteristic red warts underneath<br />

<strong>the</strong> duckbill indeed did remain. High<br />

point of any nor<strong>the</strong>rn festive date,<br />

<strong>the</strong>y are especially appreciated into<br />

<strong>the</strong> “tucupi”. On <strong>the</strong> country side still<br />

are <strong>the</strong>se very happy ducks, bred<br />

freely in many backyards.<br />

Aroma<br />

Both flesh and b<strong>on</strong>es have a light<br />

brown color and <strong>the</strong>ir taste reminds<br />

of hunting, being much more intense<br />

than chicken’s flesh. Created free<br />

range, <strong>the</strong> ducks flesh takes a l<strong>on</strong>g<br />

time to soften.<br />

Use<br />

Stewed, fried or shredded in <strong>the</strong> rice<br />

or as a pastry and pies filling.<br />

Classic<br />

On feast day – duck in “tucupi” or<br />

”arroz de pato”- duck rice are a good<br />

choice.<br />

Exotic<br />

Roasted, covered by a delicious layer<br />

of “cupuaçu” or “araçá” pulp, local<br />

acid fruits, you get al local versi<strong>on</strong> of<br />

<strong>the</strong> duck à l’orange.<br />

Unmissable<br />

Stewed in “tucupi”.<br />

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238


Duck in tucupi<br />

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Belém - Ver-o-peso‟s meat market<br />

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240


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243


Butcher, Santarém<br />

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244


Marajó island - buffalos<br />

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246


Local cheeses<br />

Origin<br />

There are three traditi<strong>on</strong>al cheeses,<br />

made from raw milk that compete for<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian’s prevalence, all cheeses<br />

with short maturati<strong>on</strong>: Marajó buffalo<br />

cheese, “queijo de búfala”, soft and<br />

creamy, <strong>the</strong> rennet cheese, “queijo<br />

coalho”, a little sour and <strong>the</strong> rich and<br />

fatty butter cheese, “queijo de<br />

manteiga”. The butter cheese is made<br />

from raw milk without <strong>the</strong> additi<strong>on</strong> of<br />

rennet and is a buttery cheese, with a<br />

yellowish mass and a ra<strong>the</strong>r rough shell.<br />

Typical of Nor<strong>the</strong>astern Brazil, rennet<br />

cheese became famous when sold in<br />

barbecued skewers. In its preparati<strong>on</strong><br />

rennet or o<strong>the</strong>r coagulant enzymes are<br />

added to <strong>the</strong> milk. It takes time to melt<br />

and you get a nice crust when roasting.<br />

Marajó cheese is produced in a very<br />

simple way from skimmed-buffalo milk<br />

and sp<strong>on</strong>taneous fermentati<strong>on</strong>, noting<br />

that <strong>the</strong> legislati<strong>on</strong> allows up to 40% of<br />

bovine milk in <strong>the</strong> declared cheese of<br />

buffalo milk.<br />

Aroma<br />

The buffalo cheese has <strong>the</strong> mild taste of<br />

buffalo milk. The butter cheese has<br />

aroma and buttery color and creamy<br />

texture. The rennet cheese is a little<br />

saltier with a slight touch of acidity and a<br />

very firm dough.<br />

Use<br />

They are very neutral cheeses and<br />

combine with salty and sweet dishes.<br />

Classic<br />

Buffalo meat backed with some melted<br />

buffalo cheese.<br />

Exotic<br />

Cheese baked with h<strong>on</strong>ey and banana<br />

Unmissable<br />

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Pure with a crisp “beiju sica”<br />

247


Marajó‟s buffalo<br />

Origin<br />

The buffalo, a bovine of <strong>the</strong> genus bubalus,<br />

is quite docile, patient and very welladapted<br />

<strong>on</strong> <strong>the</strong> Marajo Island where you<br />

can find it at many places, even untied or<br />

ridden, a local type of transport. It was<br />

introduced by <strong>the</strong> end of <strong>the</strong> last century.<br />

Native from India and Italy, <strong>the</strong> buffaloes<br />

are now part of <strong>the</strong> regi<strong>on</strong>, turning <strong>the</strong><br />

Marajó <strong>the</strong> place with <strong>the</strong> largest herd in<br />

Brazil. They bel<strong>on</strong>g to four different breeds.<br />

Some sources describe that it was a<br />

shipwreck that left <strong>the</strong> first animals <strong>on</strong> <strong>the</strong><br />

island, o<strong>the</strong>rs lead simple commercial<br />

reas<strong>on</strong>s. Very well adapted to <strong>the</strong> marshes<br />

of <strong>the</strong> regi<strong>on</strong>, <strong>the</strong> buffalo is kept because of<br />

its milk, which provides <strong>the</strong> famous Marajó<br />

cheese, and its delicious flesh.<br />

Aroma<br />

Buffalo’s milk is sweeter than caw’s milk.<br />

The chees is creamy and light. Much<br />

appreciated is also <strong>the</strong> yogurt. The taste of<br />

its meat is similar to beef, gaining in<br />

softness. The fat c<strong>on</strong>tent is smaller.<br />

Use<br />

Milk, yogurt or cheese. The meat has <strong>the</strong><br />

same use of <strong>the</strong> beef.<br />

Classic<br />

A roasted steak with a lot of <strong>on</strong>i<strong>on</strong>s or a filet<br />

with buffalo’s cheese au gratin.<br />

Exotic<br />

A generous buffalo steak grilled with a slice<br />

of cheese and some molasses.<br />

Unmissable<br />

A juicy gourmet hamburger or local hot dog<br />

d<strong>on</strong>e with chopped meat and a generous<br />

pinch of cumin and a lot of fresh coriander.<br />

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“Filet marajoara”, buffalo‟s steak<br />

baked with Marajó‟s cheese<br />

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Street food<br />

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Street food<br />

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251


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252


Local bees<br />

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253


Indigenous bee‟s<br />

wild h<strong>on</strong>ey<br />

Origin<br />

They are indispensable to pollinate <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian forests. They call <strong>the</strong>m “jatai,<br />

uruçú, jupará, canudo, jurupura”, “white<br />

girl” or “mosquito”, all bees of <strong>the</strong> genus<br />

melíp<strong>on</strong>a sp. They are “sweet” bees,<br />

popularly called indigenous bees, wild<br />

and sting-less, which add up to about<br />

130 species. Each <strong>on</strong>e produces its own<br />

h<strong>on</strong>ey with a very distinct color and taste<br />

and inhabits a nest with an ingenious<br />

structure, typical of <strong>the</strong> species. Much<br />

less productive than imported bees, its<br />

wild h<strong>on</strong>ey stands out for its high acidity<br />

and a varied and surprising range of<br />

diverse and complex tastes. Their h<strong>on</strong>ey<br />

is also more liquid than h<strong>on</strong>ey from<br />

stinging bees. Collected during flowering<br />

in <strong>the</strong> summer between July and<br />

December is highly sought <strong>on</strong> <strong>the</strong> market<br />

and gets high prices.<br />

Aroma<br />

More sour and some with a slight<br />

alcoholic trait, obtained by natural<br />

fermentati<strong>on</strong>, are complex and<br />

particularly interesting h<strong>on</strong>eys.<br />

Use<br />

Very used as medicine, but also for<br />

c<strong>on</strong>sumpti<strong>on</strong> in nature.<br />

Classic<br />

C<strong>on</strong>sumed in nature<br />

Exotic<br />

Used to sweeten in place of sugar<br />

Unmissable<br />

Enjoy and be amazed at <strong>the</strong> varieties of<br />

native h<strong>on</strong>eys.<br />

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<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ians’s<br />

exuberance<br />

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k7<br />

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260


Abricó do Pará<br />

Origin<br />

The apricot of Pará, Mammea<br />

American, a fruit from <strong>the</strong> same family<br />

as <strong>the</strong> “bacuri”, is native to <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, <strong>the</strong> Antilles and to Mexico.<br />

The fruit’s size varies widely. The same<br />

tree can give fruits of <strong>the</strong> size of a<br />

lem<strong>on</strong> or giant as <strong>the</strong> fist of a boxer or<br />

even bigger. The rugose shell hides <strong>the</strong><br />

generous layer of apricot colored flesh.<br />

It’s name may come from <strong>the</strong> French<br />

word “abricot”, which describe <strong>the</strong><br />

yellowish orange color. It can be found<br />

at street markets and in traditi<strong>on</strong>al<br />

backyards, especially in Pará state.<br />

Aroma<br />

The apricot pulp is sweet and its<br />

pleasant taste vaguely remembers <strong>the</strong><br />

<strong>on</strong>e of an apricot, even if its pulp is<br />

much firmer and of more c<strong>on</strong>sistency.<br />

Use<br />

C<strong>on</strong>sumed in natura, without or with<br />

sugar, processed for soft drinks,<br />

creams, jams, jellies or ice creams.<br />

Classic<br />

Devoured in natura or in combinati<strong>on</strong><br />

with o<strong>the</strong>r delights in a very tropical<br />

fruit salad.<br />

Exotic<br />

Added to a green salad - a beautiful<br />

c<strong>on</strong>trast, or eaten with Marajó buffalo<br />

cheese.<br />

Unmissable<br />

Very mature, harvested directly from<br />

<strong>the</strong> tree and devoured in natura.<br />

J F M A M J J A S O N D<br />

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261


Pinapple<br />

Origin<br />

The pineapple, Ananas comosus, part of<br />

<strong>the</strong> bromeliad’s family, is a native<br />

Brazilian and grows very well in hot and<br />

dry tropical climates. The thorny plant<br />

with <strong>the</strong> height of more or less <strong>on</strong>e<br />

meter, produces <strong>on</strong>e fruit at a time,<br />

crowned with <strong>the</strong> characteristic leaves.<br />

Both, <strong>the</strong> crown and <strong>the</strong> pups that are<br />

born <strong>on</strong> its foot, been cut and replanted<br />

will give birth to a new plant. The cradle<br />

of <strong>the</strong> pineapple must have been <strong>the</strong><br />

regi<strong>on</strong> of Rio Negro and Rio Orinoco in<br />

<strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>. It seems that <strong>the</strong> natives<br />

already planted it in <strong>the</strong>ir gardens, well<br />

before of <strong>the</strong> arrival of <strong>the</strong> col<strong>on</strong>izers.<br />

Aroma<br />

The pineapple hides well whe<strong>the</strong>r its<br />

flesh is more sour or sweeter. In <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> traditi<strong>on</strong>ally <strong>the</strong>y prefer <strong>the</strong><br />

sweeter <strong>on</strong>es. It adds to any fruit salad a<br />

refreshing and exotic touch.<br />

Use<br />

Refreshments, desserts and dishes with<br />

exotic flavor.<br />

Classic<br />

Just in natural, as juice or ice cream.<br />

Exotic<br />

Mixed with a green salad or<br />

accompanying a roast duck or o<strong>the</strong>r<br />

grilled meat, giving a refreshing and<br />

tropical touch to <strong>the</strong> flesh. “Aluá”, a<br />

fermented drink made of <strong>the</strong><br />

pineapple's skin and ginger.<br />

Unmissable<br />

The Brazilian soft drink which combines<br />

pineapple, lime and mint leaves or<br />

crowning a savarin cake with liquor and<br />

a tropical fruit salad.<br />

J F M A M J J A S O N D The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

<br />

262


“Aluá”, a fermented drink and made<br />

of pinapple‟s skin and ginger<br />

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263


Abiu<br />

Origin<br />

The abiu, Pouteria caimito, make part<br />

of <strong>the</strong> family of <strong>the</strong> Sapotaceae. Been<br />

a completely wild species without any<br />

domesticati<strong>on</strong>, <strong>the</strong> tree of medium to<br />

high size, brings fruits of shape and<br />

aroma that varies a lot. The form can<br />

be oval or round always showing <strong>the</strong><br />

characteristic nozzle point. The<br />

smooth and shiny fruit’s peel is<br />

yellowish-green. If It is c<strong>on</strong>sumed<br />

before it has reached its complete<br />

maturity, its skin releases a milk, a<br />

white viscous latex, which works as a<br />

natural glue, adhering and glue <strong>the</strong><br />

lips. A few drops of vegetable oils can<br />

solve <strong>the</strong> problem. Each fruit c<strong>on</strong>tains<br />

three or four seeds from which can be<br />

extracted a medicinal oil.<br />

Aroma<br />

The white and gelatinous pulp of abiu<br />

is sweet with a sour aftertaste, but<br />

varies a lot from fruit to fruit.<br />

Use<br />

One eats <strong>the</strong> abiu normally in natural<br />

or in <strong>the</strong> form of jelly.<br />

Classic<br />

In natura or in <strong>the</strong> form of jelly.<br />

Exotic<br />

In <strong>the</strong> form of refreshment or remedy:<br />

<strong>the</strong> pulp cooked with water and salt is<br />

used to heal chr<strong>on</strong>ic diseases of <strong>the</strong><br />

lung.<br />

Unmissable<br />

A very sweet fruit devoured at <strong>the</strong><br />

perfect point of maturati<strong>on</strong>.<br />

J F M A M J J A S O N D<br />

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264


Araçá boi<br />

Origin<br />

C<strong>on</strong>tradicting <strong>the</strong> name, <strong>the</strong> araçá<br />

boi or araça of California, Eugenics<br />

Stipitata, grows <strong>on</strong> a shrub native of<br />

western <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ia. The fruit has <strong>the</strong><br />

size of a large orange with velvety<br />

and fine skin and a deliciously sour<br />

and very fragrant pulp. It bel<strong>on</strong>gs to<br />

<strong>the</strong> large family of Myrtaceaes, <strong>the</strong><br />

same of guava and o<strong>the</strong>r types of<br />

“araças”. (Photos left, middle and<br />

below). A very <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian fruit, can<br />

be harvested until three times a<br />

year. Grows in typically backyards,<br />

rarely can be found at street<br />

markets, because it is so delicate<br />

and perishable. Bey<strong>on</strong>d, it loses its<br />

perfume when heated.<br />

Aroma<br />

The perfume that mature fruits<br />

exhale reminds of far lem<strong>on</strong>,<br />

however it is more complex and<br />

more fruitful. The aroma and <strong>the</strong><br />

delicious acidity are well-preserved<br />

in refreshments, mousses and ice<br />

creams.<br />

Use<br />

Refreshments, mousses and ice<br />

creams.<br />

Classic<br />

Juice or ice cream that preserve <strong>the</strong><br />

delicate acidity.<br />

Exotic<br />

In raw sauces for meats, fish and<br />

grilled meats.<br />

Unmissable<br />

In refreshment, sorbet or ice cream.<br />

J F M A M J J A S O N D<br />

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Pacovã banana<br />

Origin<br />

There are numerous varieties of<br />

bananas. The genre of <strong>the</strong> musas, to<br />

which <strong>the</strong> bananas bel<strong>on</strong>g, must have<br />

had its origin in Asia, but <strong>the</strong>re are<br />

records of <strong>the</strong> first visitors to <strong>the</strong><br />

North of Brazil, which describe <strong>on</strong>e<br />

specially type of native banana, so<br />

l<strong>on</strong>g that <strong>the</strong>y even get scared by its<br />

size. It must have been <strong>the</strong> pacovã or<br />

l<strong>on</strong>g banana. This type of banana<br />

must <strong>on</strong>ly be eaten cooked, backed<br />

or fried, different to o<strong>the</strong>r bananas.<br />

They are used still completely green<br />

or when its bark darkened and<br />

becomes almost black, indicating that<br />

its astringent taste has disappeared.<br />

Aroma<br />

A more complex, more acidic and of a<br />

more fruitful taste than o<strong>the</strong>r<br />

bananas.<br />

Use<br />

Scraped still green, it gives a great<br />

porridge, very ripe, with an almost<br />

black skin, can be processed in<br />

banana chips. Roasted or grilled or in<br />

purees it tastes delicious.<br />

Classic<br />

Green banana porridge and salted<br />

banana chips.<br />

Exotic<br />

Smashed banana, accompanying salty<br />

dishes or fish.<br />

Unmissable<br />

Green banana porridge.<br />

J F M A M J J A S O N D<br />

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Banana chip<br />

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267


Bacuri-Pari<br />

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268


Bacuri tree<br />

Bacuri<br />

flower<br />

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269


Bacuri fruit<br />

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270


Bacuri<br />

Origem<br />

The bacuri, plat<strong>on</strong>ia insignis, is an<br />

emblematic <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian fruit,<br />

originating from <strong>the</strong> Eastern <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>.<br />

It is known for its delicacy and its<br />

particular elegant and refined taste.<br />

The oval fruit with very thick bark of<br />

citrus-yellow color grows in a high and<br />

very erect tree, with wanted wood,<br />

specially used in <strong>the</strong> shipping industry.<br />

The layer of pulp that covers <strong>the</strong><br />

seeds, is very soft and thin. To<br />

produce a small amount of pulp, it is<br />

need to be scraped countless bacuris.<br />

Am<strong>on</strong>g <strong>the</strong> seeds is developed a pulp<br />

t<strong>on</strong>gue, <strong>the</strong> appreciated “filho of<br />

bacuri". Skin and seeds c<strong>on</strong>tain a<br />

powerful resin. The bacurizeiro<br />

regrowth sp<strong>on</strong>taneously by <strong>the</strong> root.<br />

Aroma<br />

The soft white flesh is very delicate,<br />

slightly acidic and aromatic and<br />

elegant.<br />

Use<br />

The bark of freshly harvested fruit<br />

c<strong>on</strong>tains a resin. The fruit should rest<br />

a few days before being c<strong>on</strong>sumed.<br />

From <strong>the</strong> pulp are prepared delicious<br />

soft drinks, jams and mousses,<br />

b<strong>on</strong>b<strong>on</strong>s and ice creams.<br />

Classic<br />

Mousse and b<strong>on</strong>b<strong>on</strong>s.<br />

Exotic<br />

Just pure to enjoy <strong>the</strong> whole<br />

complexity of <strong>the</strong> flavors or a liquor<br />

made of <strong>the</strong> pulp.<br />

Unmissable<br />

Mousse or ice cream with <strong>the</strong> perfect<br />

balance between acidity and<br />

sweetness.<br />

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271


Compote of bacuri<br />

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272


Biribá<br />

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273


Biribá<br />

Origin<br />

The biribá, rollinia deliciosa ou<br />

Mucosa, is a very distinct fruit of <strong>the</strong><br />

large custard-apple family of <strong>the</strong><br />

An<strong>on</strong>áceas which include <strong>the</strong><br />

atemoya or <strong>the</strong> “graviola” and<br />

“pindíba”. It is supposed that it comes<br />

from <strong>the</strong> border regi<strong>on</strong> between<br />

Brazil and Peru. More delicate than<br />

custard-apples and covered with soft<br />

horns, it can be found in many<br />

orchards and is sold at street markets<br />

or by street vendors. Reaching <strong>the</strong><br />

yellow-greenish color, its a sign that<br />

it's ready for c<strong>on</strong>sumpti<strong>on</strong>. It is a very<br />

perishable fruit and, cut in half,<br />

exposes its soft, delicious and<br />

mucilage pulp, involving <strong>the</strong> seeds of<br />

a dark brown coloring.<br />

Aroma<br />

Delicate and fresh taste reminds by<br />

far mel<strong>on</strong> with a light touch of vanilla.<br />

Use<br />

Its creamy pulp is usually eaten in<br />

natura.<br />

Classic<br />

Devoured in natura because of <strong>the</strong><br />

many seeds.<br />

Exotic<br />

Accompanying as a raw sauce a<br />

delicate fish.<br />

Unmissable<br />

Eaten fresh at <strong>the</strong> exact point of<br />

maturati<strong>on</strong>.<br />

J F M A M J J A S O N D<br />

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274


Cajá-Manga<br />

Origin<br />

The cajazeira, Sp<strong>on</strong>dias dulcis, is<br />

original of Polynesia, but spread all<br />

over North and Nor<strong>the</strong>ast of Brazil.<br />

The tall and majestic tree although<br />

exists in <strong>the</strong> dwarv versi<strong>on</strong>. In <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> is known as <strong>the</strong> fruit<br />

“Taberebá do sertão” or “cajarana”. Its<br />

l<strong>on</strong>g and oval fruit is very perishable.<br />

Its soft and juicy pulp is rich in vitamin<br />

C and ir<strong>on</strong> and involves an endocarp<br />

coated with soft and irregular spines<br />

that resembles a ball of wool. The fruit<br />

with <strong>the</strong> thin, smooth skin c<strong>on</strong>tains<br />

many fibers and some fruits release a<br />

resin. It is sold at street markets and<br />

can be found in backyard.<br />

Aroma<br />

A str<strong>on</strong>g yellow indicates that <strong>the</strong><br />

succulent and refreshing pulp with its<br />

bittersweet and aromatic taste is<br />

ready for c<strong>on</strong>sumpti<strong>on</strong>.<br />

Use<br />

Raw used in soft drinks, cooked is<br />

perfect for jams, sweets and ice<br />

creams.<br />

Classic<br />

Refreshments and sweets.<br />

Exotic<br />

In <strong>the</strong> form of a vinaigrette,<br />

accompanying salad or fish.<br />

Unmissable<br />

Refreshment, also ideal for<br />

combinati<strong>on</strong> with o<strong>the</strong>r fruits and<br />

sweets, preserving a light acidity.<br />

J F M A M J J A S O N D<br />

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275


Cashew fruit<br />

Origin<br />

The cashew tree, a tree that reaches<br />

ten meters of height, is native to <strong>the</strong><br />

coast of Brazilian’s North and<br />

Nor<strong>the</strong>ast. The cashew tree,<br />

Anacardium occidentale, gifts already<br />

with two fruits: <strong>the</strong> cashew nut, which<br />

has <strong>the</strong> power to germinate and <strong>the</strong><br />

cashew fruit, a pseudo-fruit. This<br />

pseudo-fruit with its soft flesh and its<br />

skin colored in vivid red, orange or<br />

yellow, secure at <strong>the</strong> end <strong>the</strong> nut. A<br />

very sensitive fruit with many varieties,<br />

<strong>the</strong> wild cashews can be gigantic,<br />

medium or so tiny like <strong>the</strong> so called<br />

“cashew do mato”. The nut needs,<br />

before it can be appreciated, to<br />

undergo a complex process. It c<strong>on</strong>tains<br />

a dangerous liquid that burns <strong>the</strong> skin.<br />

Aroma<br />

The pulp is very juicy, <strong>the</strong> juice is<br />

aromatic, but astringent. Basically<br />

<strong>the</strong>re is a distincti<strong>on</strong> between sweet<br />

and sour cashew fruits. To make<br />

sweets, <strong>the</strong>y prefer <strong>the</strong> “sour” fruits.<br />

Use<br />

Jams, candied cashews, ice cream, soft<br />

drinks and liquor. The juice, very rich in<br />

vitamin C, loses its astringes being<br />

processed.<br />

Classic<br />

Refreshment, cashew and candied<br />

cashew.<br />

Exotic<br />

Used in salted dishes without or with<br />

meet and fish.<br />

Unmissable<br />

Cashew caipirinha and crystallized<br />

cashew which c<strong>on</strong>centrates all <strong>the</strong><br />

flavor of <strong>the</strong> fruit.<br />

J F M A M J J A S O N The D <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

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276


Crystallized cashew fruits<br />

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277


Carambola<br />

Origem<br />

The starfruit or carambola, averrhoa<br />

carambola, comes from Asia and was<br />

brought overseas by <strong>the</strong> navigators - a<br />

fertile exchange of tropical fruits. The<br />

small tree caring for hot climates and<br />

adapted very well to Brazil. The fruit<br />

with its varnished skin and crunchy<br />

flesh displays, cut into slices, <strong>the</strong><br />

shape of a star what it predestined to<br />

decorative purposes and has given its<br />

name. Its taste in between sweet and<br />

sour combines with both, salty dishes<br />

and desserts. It has plenty of pulp and<br />

<strong>the</strong> color of <strong>the</strong> fruits varies between<br />

green, yellow or orange. The<br />

carambola c<strong>on</strong>tains oxalic acid. That is<br />

why moderate use of <strong>the</strong> fruit is<br />

recommended. People with kidney<br />

problems should avoid it.<br />

Aroma<br />

In natura <strong>the</strong> flavor of <strong>the</strong> carambola<br />

tends to be acid, but <strong>the</strong>re are<br />

varieties with very sweet and<br />

succulent fruits.<br />

Use<br />

Juice, sweet or to decorate green<br />

salads or fruit salads.<br />

Classic<br />

The pulp is used to make juice, sweets<br />

and ice creams.<br />

Exotic<br />

In <strong>the</strong> caipirinha, in a sauce for salads<br />

or fish.<br />

Unmissable<br />

A sweet compote flavored with spices<br />

or caramelized carambola.<br />

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278


Grilled fish with carambolas<br />

and local chilli peppers<br />

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279


Lady cutting cupuaçu<br />

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280


Cupuaçu<br />

Origin<br />

The Cupuaçu tree, Theobroma<br />

Grandiflorum, close relative of <strong>the</strong><br />

Cacao, is of <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian origins. It grows,<br />

a small tree which reaches 10 meters, in<br />

<strong>the</strong> shadow of o<strong>the</strong>r trees as. Its fruit<br />

has very much prestige and is very<br />

beloved in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian regi<strong>on</strong>. Its<br />

captivates with its intense perfume.<br />

Even completely intact, <strong>the</strong> cupuaçu<br />

fruit’s smell catches or repels from l<strong>on</strong>g<br />

distances, especially those who are not<br />

accustomed to such exotic and fruity<br />

scents. The white pulp is hidden in a<br />

cylindrical or rounded fruit of 20 cm by<br />

13 cm, of light brown velvety bark. The<br />

delicious sweet-sour flesh recovers<br />

about 50 seeds and sticks so firm, that it<br />

has to be cut away with scissors. Mature<br />

fruits are harvested fallen <strong>on</strong> <strong>the</strong> ground.<br />

When it is scratched, its bark must show<br />

still a greenish line, this ensures its<br />

freshness and <strong>the</strong> quality of <strong>the</strong> pulp.<br />

Aroma<br />

Highly aromatic and deliciously acid with<br />

an intense fruity scent which is not being<br />

lost by processing.<br />

Use<br />

Soft drinks, sweets, ice cream and<br />

candies.<br />

Classic<br />

Refreshment, mousse and ice cream<br />

Exotic<br />

In c<strong>on</strong>diments or sauces or lacquering a<br />

duck.<br />

Unmissable<br />

Duck glacé with cupuaçu or <strong>the</strong> milky<br />

liqueur of cupuaçu.<br />

J F M A M J J A S O N The D <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

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281


Local citrus fruits<br />

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282


In Brazil, oranges are<br />

not eaten but sucked.<br />

A juicy pleasure!<br />

The oranges are peeled before <strong>the</strong>y are sucked out. The knife cuts<br />

off a thin layer of orange skin, cutting always away from <strong>the</strong> body.<br />

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283


Citrus fruits<br />

Origin<br />

It is estimated that <strong>the</strong>re are more or<br />

less 100 different citrus species in <strong>the</strong><br />

world. Wild citrus fruits are originating<br />

from India and <strong>the</strong> South Himalayas<br />

from where <strong>the</strong>y found its way to <strong>the</strong><br />

Mediterranean. From <strong>the</strong>re <strong>the</strong>y<br />

spread over <strong>the</strong> world. Navigators and<br />

settlers brought <strong>the</strong> citrus fruits to<br />

Brazil. In few old-fashi<strong>on</strong>ed backyards<br />

of <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> are some old trees of<br />

old types of oranges like <strong>the</strong> “laranja<br />

da terra”, citrus aurantium. There<br />

have big fruits with rough skin and<br />

orange flesh and are known for its<br />

medicinal properties. Next to him<br />

blooms ano<strong>the</strong>r lem<strong>on</strong> tree, citrus<br />

Aurantiflia, with fruits of <strong>the</strong> same size<br />

but with a perfumed peel and quite<br />

yellow. And finally <strong>the</strong>re is a smaller<br />

lem<strong>on</strong> of orange color with a pulp of<br />

refreshing acidity, called “limão cravo”<br />

ou “limão vinagre”, Citrus lim<strong>on</strong>ia.<br />

Aroma<br />

Each fruit has its own particular<br />

aroma, <strong>on</strong>es with more o<strong>the</strong>rs with<br />

less bitterness or sharp acidity.<br />

Use<br />

All are ideal sources of vitamin C.<br />

Classic<br />

Refreshments, beaten toge<strong>the</strong>r with<br />

<strong>the</strong> skin, crystallized skin and lem<strong>on</strong><br />

zest.<br />

Exotic<br />

Marmalades and jellies with a slight<br />

bitterness.<br />

Unmissable<br />

Lem<strong>on</strong>ade, beaten toge<strong>the</strong>r with <strong>the</strong><br />

skin and caipirinhas, especially made<br />

of <strong>the</strong> more bitter <strong>on</strong>es. The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

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Local bitter oranges<br />

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285


Laranja da terra<br />

Origin<br />

The orange, “laranja da terra”, citrus<br />

aurantium, is a large, round or flattened<br />

orange with a medium thick and<br />

very rough shell. Its pulp is so bitter that<br />

it this type o orange is used almost<br />

exclusively for medicinal purposes. It is<br />

usually cultivated in old-fashi<strong>on</strong>ed<br />

backyards. However, its juice used to be<br />

recommend to pregnant women and<br />

rec<strong>on</strong>valescents. Very rustic, it looks like<br />

<strong>the</strong> first oranges to be domesticated. Its<br />

normally sold at street markets. It is<br />

quite perishable, what also explain why<br />

it is more and mor vanishing.<br />

Aroma<br />

Prevails <strong>the</strong> complex bitterness <strong>on</strong> <strong>the</strong><br />

acidity of <strong>the</strong> juice.<br />

Use<br />

In additi<strong>on</strong> to tradici<strong>on</strong>al medicinal use<br />

and for vitamin C, <strong>the</strong> “laranja da terra”<br />

is ideal for all kinds of marmalades and<br />

jellies, especially those who also utilize<br />

<strong>the</strong> skin – marmalade, compote or<br />

crystallized, always preserving a slight<br />

bitterness. Flowers and leaves are used<br />

for teas and to seas<strong>on</strong>.<br />

Classic<br />

All kinds of sweets, syrup, lem<strong>on</strong>ade and<br />

caipirinha.<br />

Exotic<br />

Jams or sweets with a slight bitterness.<br />

Unmissable<br />

The “laranja da terra” jam, balancing <strong>the</strong><br />

sweetness of <strong>the</strong> sugar with <strong>the</strong> natural<br />

bitterness of <strong>the</strong> fruit, gives although a<br />

delicious caipirinha.<br />

J F M A M J J A S O N D<br />

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286


Limão cravo<br />

Origin<br />

The lem<strong>on</strong> “limão cravo”, citrus lim<strong>on</strong>ia,<br />

also called vinegar or rose lem<strong>on</strong>, or<br />

even “limão capeta”, <strong>the</strong> devil's lime, in<br />

English rangpur lime, is <strong>the</strong> most rustic<br />

and simple bro<strong>the</strong>r of <strong>the</strong> green lime.<br />

Even if <strong>the</strong> thin skin gets deeply orange<br />

when ripe, it is a lem<strong>on</strong>. It is quite small<br />

and has a very thin skin and is quite<br />

perishable. Probably it is a hybrid<br />

between mandarin orange and lime and<br />

comes from India. It normally can be<br />

found in backyards and it is sold in<br />

street markets. It rarely find its way to<br />

<strong>the</strong> supermarket. Formerly was<br />

produced a homemade vinegar from its<br />

fermented juice, what should be <strong>the</strong><br />

origin of <strong>the</strong> name ”limão vinagre”. The<br />

o<strong>the</strong>r name “devil's lime” may be a<br />

reference to its accentuated acidity.<br />

Aroma<br />

It has a refreshing acidity, fruity, but<br />

accentuated.<br />

Use<br />

Beaten toge<strong>the</strong>r with <strong>the</strong> skin, it turns<br />

a delicious lem<strong>on</strong>ade. The zests of its<br />

skin and its juice flavor cakes and<br />

creams. The fat meat of duck or pig<br />

combine very well with its acidity and<br />

although helps to digest <strong>the</strong>m more<br />

easily.<br />

Classic<br />

Juice, beaten toge<strong>the</strong>r with <strong>the</strong> skin.<br />

Exotic<br />

Fatty pork or duck meat cooked in<br />

lem<strong>on</strong> juice or seas<strong>on</strong>ed with a piece<br />

of dry skin.<br />

Unmissable<br />

A great fruit to make caipirinha.<br />

J F M A M J J A S O N D<br />

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287


Limão galego<br />

Origin<br />

The so called “limão galego”, citrus<br />

aurantifolia, originates like <strong>the</strong> o<strong>the</strong>r<br />

citrus fruits from Asia. The “limão<br />

galego” can be found exclusively in <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>. In <strong>the</strong> south of Brazil exist<br />

o<strong>the</strong>r limes with <strong>the</strong> same popular<br />

name. It is a very big lem<strong>on</strong>, with a<br />

thick, rough peel of an intense yellow<br />

color. In <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> it is being used<br />

almost exclusively to rub over fish and<br />

chicken. Its juice neutralize any vestige<br />

of <strong>the</strong> localy called “pitiú” (smell of fish<br />

or o<strong>the</strong>r unpleasant smells). The act is<br />

described with <strong>the</strong> local expressi<strong>on</strong> of<br />

"washing" <strong>the</strong> fish. It is found in<br />

backyards and street markets. It is a<br />

very sensitive fruit and spoils faster<br />

than lem<strong>on</strong>s from industrialized<br />

producti<strong>on</strong>.<br />

Aroma<br />

It scents and tastes like <strong>the</strong> classic<br />

lem<strong>on</strong>, but brings less acidity and a<br />

more fruity and complex aroma. Ideal<br />

for juices and lem<strong>on</strong>ade with or<br />

without use of <strong>the</strong> skin.<br />

Use<br />

Its dried skin gives a tasty liquor and its<br />

leaf seas<strong>on</strong> meats and currys.<br />

Classic<br />

It is almost exclusively used to “wash”<br />

fish and chicken.<br />

Exotic<br />

Sweets, jams and liqueurs with a nice<br />

lem<strong>on</strong> flavor.<br />

Unmissable<br />

Lem<strong>on</strong>ade, beat toge<strong>the</strong>r with pieces<br />

of <strong>the</strong> skin or caipirinha. Perfect with<br />

rice or in citrus sauce accompanying<br />

pasta.<br />

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288


Lem<strong>on</strong> lem<strong>on</strong>ade made from unpeeled, or<br />

partly unpeeled lem<strong>on</strong>s or limes and caipirinhas<br />

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289


Mari-mari<br />

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290


Ingá<br />

Origin<br />

Ingás, <strong>the</strong>re are more than 130 species<br />

of <strong>the</strong>se wild string beans, por ex. <strong>the</strong><br />

inga cinnamomea, “ingá-açu”, Inga<br />

spectabilis, (middle left) in english called<br />

“ice cream bean”, and “mari-mari”,<br />

cassia leiandra, (low left). All are all<br />

el<strong>on</strong>gated pods that grow <strong>on</strong> large trees<br />

and bel<strong>on</strong>g to <strong>the</strong> Leguminosae family.<br />

This trees produce sting beans of<br />

numerous forms: short and thick pods<br />

and o<strong>the</strong>r very l<strong>on</strong>g, twisted and thick<br />

<strong>on</strong>es. The moss-green, el<strong>on</strong>gated,<br />

distorted pods with <strong>the</strong> characteristic<br />

grooves of <strong>the</strong> “ingá-cipo”, inga edulis,<br />

(at right), reach <strong>the</strong> length of a meter,<br />

but normally not exceed 10-30 cm. The<br />

name “ingá”, indigenous, expresses that<br />

<strong>the</strong> string bean c<strong>on</strong>tain seeds in<br />

Abundance ant <strong>the</strong>y are native to <strong>the</strong><br />

Brazilian <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> and north to <strong>the</strong><br />

Guiana's. All seeds are covered by a<br />

sweetened pulp that has to be gnawed<br />

from <strong>the</strong> seeds. Ingas are cultivated as<br />

well as wild harvested, and its fruits,<br />

appreciated by bats, are often available<br />

in <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian markets.<br />

Aroma<br />

The pulp is sweet or with a light touch of<br />

mint, remaining cott<strong>on</strong> candy, but quite<br />

thick and c<strong>on</strong>sistent.<br />

Use<br />

Ingas are eaten in natura.<br />

Classic<br />

It is appreciated as dessert.<br />

Exotic<br />

Each “ingá” provides ano<strong>the</strong>r flavor.<br />

Unmissable<br />

Sharing, poking out <strong>the</strong> seeds and<br />

gnawing <strong>the</strong> sweet pulp.<br />

J F M A M J J A S O N D<br />

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Malay apple<br />

Origin<br />

In many places in <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g><br />

you can find <strong>the</strong> dense,<br />

pyramidal canopys of <strong>the</strong> malay<br />

apples, <strong>the</strong> “jambeiros”, Eugenia<br />

malaccensis. The malay apple<br />

was brought from India in a<br />

flourishing traffic of biodiversity.<br />

From <strong>the</strong> family of <strong>the</strong><br />

Myrtaceas, <strong>the</strong> flowers and<br />

fruits exhibit exuberant colors:<br />

White, pink, fuchsia, yellow and<br />

purple-red, in a disloyal<br />

competiti<strong>on</strong> for beauty. Quite<br />

perishable, <strong>the</strong> fruits are sold <strong>on</strong><br />

street markets and street<br />

borders.<br />

Aroma<br />

Pyramidal fruit, 6-7 cm l<strong>on</strong>g,<br />

tastes very soft, sweet, slightly<br />

acid, remembering roses.<br />

Tasting <strong>the</strong> little juicy pulp and<br />

slightly fluffy repeats <strong>the</strong><br />

impressi<strong>on</strong>. The pulp involves a<br />

single seed.<br />

Use<br />

The Malaysian apple is eaten in<br />

natura or in <strong>the</strong> form of jams,<br />

ice creams and intense colored<br />

liqueurs.<br />

Classic<br />

Pink colored compote.<br />

Exotic<br />

Pickled sweet-sour and in<br />

chutneys with expressive colors.<br />

Unmissable<br />

In jams and ice cream or very<br />

colorful liquors.<br />

J F M A M J J A S O N D<br />

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Jenipapo<br />

Origin<br />

The “jenipapeiro”, Genipa americana,<br />

bel<strong>on</strong>gs to tropical America and West<br />

India. In <strong>the</strong> nor<strong>the</strong>rn regi<strong>on</strong> of Brazil it<br />

is found close to Guyana and <strong>on</strong> <strong>the</strong><br />

Marajó island. A liquid which becomes<br />

bluish-black in c<strong>on</strong>tact with <strong>the</strong> air is<br />

drawn from <strong>the</strong> green fruit. The Indians<br />

use it for <strong>the</strong>ir traditi<strong>on</strong>al body painting<br />

or to decorate <strong>the</strong>ir artifacts. The name<br />

“jenipapo” means in Tupi-Guarani, <strong>on</strong>e<br />

of <strong>the</strong> indigenous languages, fruit used<br />

for painting. The jenipapeiros bear<br />

fruit from October to April and fruits<br />

are harvested from <strong>the</strong> ground, thus<br />

reaching maturati<strong>on</strong>.<br />

Aroma<br />

The unappealing fruit with an often<br />

wrinkled skin exudes a str<strong>on</strong>g,<br />

penetrating and sweet, very particular<br />

odor which does not please every<strong>on</strong>e.<br />

The pulp, involving <strong>the</strong> many seeds, is<br />

succulent, sweet but with a mild<br />

acidity.<br />

Use<br />

Jams, preserves, ice cream, soft drinks<br />

and liquor. It has a reputati<strong>on</strong> for<br />

combating anemia.<br />

Classic<br />

Juices and sweets.<br />

Exotic<br />

Fried in butter and sweetened with<br />

sugar and cinnam<strong>on</strong> powder.<br />

Unmissable<br />

The jenipapo liqueur celebrates <strong>the</strong><br />

reputati<strong>on</strong> of being aphrodisiac, but<br />

also helps with digesti<strong>on</strong>.<br />

J F M A M J J A S O N D<br />

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Limão-de-<br />

Caiena<br />

Enc<strong>on</strong>trado em quintais antigos, o<br />

limão-de-Caiena, Averrhoa bilimbi,<br />

original do Sudeste da Ásia, é uma<br />

arvoreta decorativa, parente da<br />

carambola cujas frutas brotam do<br />

tr<strong>on</strong>co e lembram pequenos pepinos.<br />

O seu uso caiu em esquecimento<br />

provavelmente porque a frutinha de<br />

casca mole verde ne<strong>on</strong> e forma oval,<br />

alcança entre 4-10 cm de comprimento<br />

tem acidez pr<strong>on</strong>unciada. C<strong>on</strong>sta<br />

que foi introduzido no Brasil através de<br />

Caiena na Guiana Francesa. C<strong>on</strong>tém,<br />

igual a carambola, alto nível de oxalato<br />

de potássio e dessa maneira não deve<br />

ser c<strong>on</strong>sumido todos os dias e nem<br />

durante períodos prorrogados e ser<br />

evitado por quem tem problemas<br />

renais. C<strong>on</strong>tém altas doses de<br />

Vitamina C e é bastante perecível.<br />

Aroma<br />

Frutinhos com polpa suculenta de<br />

uma acidez acentuada que lembra<br />

uma mistura entre picles e limão.<br />

Uso<br />

Sucos e caipirinhas. Antigamente<br />

substitui limão e vinagre. Podem ser<br />

usados em vinagretes, picles azedos e<br />

agridoces e geleias. Na Bahia se chama<br />

Bilimbi, ainda é mais aparecido e é<br />

usado em moquecas.<br />

Clássico<br />

Sucos e substituindo limão.<br />

Exótico<br />

Dá uma geleia interessante.<br />

Imperdível<br />

Na caipirinha ou numa moqueca.<br />

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Mangaba<br />

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Wild passi<strong>on</strong><br />

fruit<br />

Origin<br />

There are many species of passi<strong>on</strong><br />

fruit that grow sp<strong>on</strong>taneously in <strong>the</strong><br />

Tropical Americas and subtropical<br />

regi<strong>on</strong>s, varying in size, color and<br />

flavor. Some are sweet, o<strong>the</strong>rs are<br />

from a quite remarkable acidity. All are<br />

vigorous vines with very decorative<br />

blossoms and all prefer poor soils. The<br />

“maracuja do mato”, a wild passi<strong>on</strong><br />

fruit, Passiflora nymphaeoides, is<br />

native to <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> where it grows<br />

in not very dense forest and clearings.<br />

It is a small passi<strong>on</strong> fruit, with a blue<br />

flower and a coarse fruit whose color<br />

varies between yellow and orange. Its<br />

pulp is formed by black seeds, covered<br />

with a translucent and gelatinous<br />

substance with an enjoyable flavor. It<br />

can be found <strong>on</strong> street markets and is<br />

sold at <strong>the</strong> borders of <strong>the</strong> street, since<br />

it is little cultivated.<br />

Aroma<br />

Pleasant, smooth, slightly sweet and<br />

with <strong>the</strong> perfume of fruits.<br />

Use<br />

The passi<strong>on</strong> fruit of <strong>the</strong> jungle is eaten<br />

in natura or in <strong>the</strong> form of soft drinks.<br />

The dried and crushed skin is a good<br />

source of pectin.<br />

Classic<br />

In natura<br />

Exotic<br />

In <strong>the</strong> salad.<br />

Unmissable<br />

In natura.<br />

J F M A M J J A S O N The D <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong><br />

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Murici<br />

Origin<br />

The “muricizeiro”, Byrs<strong>on</strong>ima<br />

Crassifolia, is a small tree, native to<br />

North / Nor<strong>the</strong>ast of Brazil.<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>’s s<strong>on</strong>, <strong>the</strong> “muricizeiro” is<br />

a very modest plant, resistant to<br />

annual floods of certain regi<strong>on</strong>s<br />

and prefers sandy land. The<br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>ian Indians appreciate its<br />

small fruit very much. It is from an<br />

intense yellow and has <strong>the</strong> size of a<br />

very small olive. The quite greasy<br />

pulp with firm peel involves a<br />

single seed. As many o<strong>the</strong>r fruits of<br />

<strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, “murici” is not tamed.<br />

In each regi<strong>on</strong> exists varieties very<br />

different from each o<strong>the</strong>r, all<br />

greasy fruits with a very particular<br />

str<strong>on</strong>g aroma. It is a very comm<strong>on</strong><br />

fruit, sold <strong>on</strong> <strong>the</strong> street markets.<br />

Aroma<br />

Of a particular aroma, sweet-sour<br />

and with high fat c<strong>on</strong>tent, <strong>the</strong> pulp<br />

of some varieties remember<br />

cheese.<br />

Use<br />

Rich in vitamin C, <strong>the</strong> fleshy pulp is<br />

used to make juices, ice cream,<br />

jellies and sweets.<br />

Classic<br />

Juices and sweets which preserve<br />

<strong>the</strong> exotic and slightly acidic taste<br />

of <strong>the</strong> fruit.<br />

Exotic<br />

In natura or in <strong>the</strong> rice in place of<br />

cheese and in <strong>the</strong> form of liquor.<br />

Unmissable<br />

In <strong>the</strong> form of liqueur.<br />

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Pajurá<br />

Origin<br />

The “pajurazeiro”, Coupia bracteosa, a<br />

tree with a fine trunk, medium-sized and<br />

with a dense and dark foliage, is native<br />

to <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>. Its oval barky fruit with<br />

its rough texture and its unspectacular<br />

brownish color is decoratively speckled<br />

with white. The mature fruit falls down<br />

where it use to ripen and spoil in two or<br />

three days. They are ready for<br />

c<strong>on</strong>sumpti<strong>on</strong> when <strong>the</strong> fruit exudes a<br />

very particular sweet fragrance, and <strong>the</strong><br />

fine skin cracks and <strong>the</strong> pulp releases<br />

easily from <strong>the</strong> large core. The pulp is of<br />

a dark yellow and of a farinaceous<br />

c<strong>on</strong>sistency, sandy, granulated and<br />

enjoyable sweet. Once mature, it<br />

decomposes very easy, getting in<br />

fermentati<strong>on</strong>, what often prevents <strong>the</strong><br />

commercializati<strong>on</strong> of <strong>the</strong> fruit <strong>on</strong> a<br />

professi<strong>on</strong>al scale. It is a fruit of<br />

backyards and is sold <strong>on</strong> street markets.<br />

Aroma<br />

Of a fruitful, very sweet aroma with a<br />

touch of vanilla, but with an oily pulp.<br />

Use<br />

From <strong>the</strong> pulp is made juices, sweets<br />

and ice creams.<br />

Classic<br />

In <strong>the</strong> form of ice cream, found in<br />

ice cream shops.<br />

Exotic<br />

Eaten directly from <strong>the</strong> tree.<br />

Unmissable<br />

Pajurá ice cream.<br />

J F M A M J J A S O N D<br />

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Pitomba<br />

Origin<br />

The “pitombeira”, talisia esculenta, a<br />

small tree with clusters of fruits, is native<br />

to <strong>the</strong> West <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, from where it<br />

spread out to Brazil. The small size fruits<br />

of <strong>the</strong> size of a small cherry tomato<br />

round or ellipsoid with rough bark, grow<br />

in bunches in backyards or public places<br />

and are sold bunched toge<strong>the</strong>r in small,<br />

decorative bundles with 3-4 bunches<br />

each. It is sold at street markets and <strong>on</strong><br />

<strong>the</strong> street by street vendors. The fruit's<br />

hard shell is easy to open and releases a<br />

thin layer of juicy and sweet flesh with a<br />

quite big lump. It is a very perishable<br />

fruit and should be c<strong>on</strong>sumed<br />

immediately up<strong>on</strong> purchase. Its seed has<br />

medicinal properties.<br />

Aroma<br />

Aromatic, with a light citrus flavor with a<br />

touch of sweetness, <strong>the</strong> thin layer of<br />

edible flesh is almost gelatinous, quite<br />

transparent and involves <strong>on</strong>e or two<br />

seeds.<br />

Use<br />

Uncooked and c<strong>on</strong>sumed in natura or in<br />

<strong>the</strong> form of liquor.<br />

Classic<br />

In natura<br />

Exotic<br />

Accompanying fish or meat.<br />

Unmissable<br />

In natura<br />

J F M A M J J A S O N D<br />

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Sapota<br />

Origin<br />

The sapoti, oval and obl<strong>on</strong>g and<br />

<strong>the</strong> sapote or sapotilha, more<br />

rounded, are <strong>the</strong> fruits of <strong>the</strong><br />

sapotizeiro, achras sapota from<br />

Mexico and Central America. In<br />

Brazil <strong>the</strong> tree is comm<strong>on</strong> in <strong>the</strong><br />

<str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> and in <strong>the</strong> Nor<strong>the</strong>ast. The<br />

fruit is a fleshy berry, variable in<br />

shape, size and weight. The fruit’s<br />

thin and rough skin is of a rusty<br />

yellowish-brown. It is a very valued<br />

fruit. Usually it is sold hard but<br />

softens in a few days. The firm,<br />

yellowish creamy colored, soft pulp<br />

involves several dark seeds. The<br />

texture of <strong>the</strong> pulp is a bit sandy or<br />

granular. From its shell can be<br />

extracted a latex which provides a<br />

rubber called “chicle”, chewing<br />

gum. It can be found at local street<br />

markets as it gives little professi<strong>on</strong>al<br />

plantati<strong>on</strong>.<br />

Aroma<br />

Its aroma resembles a juicy, sweet<br />

pear without any acidity.<br />

Use<br />

Usually, <strong>the</strong> sapodila is eaten in<br />

natura, but it gives a delicious ice<br />

cream or juice.<br />

Classic<br />

Eaten in natura.<br />

Exotic<br />

A perfect match with str<strong>on</strong>ger<br />

cheeses.<br />

Unmissable<br />

As sorbet or in natura<br />

J F M A M J J A S O N D<br />

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Taperebá<br />

Origin<br />

The “taperebá” or “cajá”, Sp<strong>on</strong>dias mombin,<br />

makes parte of <strong>the</strong> Anacardiaceade family and<br />

comes from <strong>the</strong> Tropical Americas. Some<br />

English-speaking countries called it “yellow<br />

mombin” or hog/spanish plum, He is related to<br />

“umbu” and “ciriguela”, Sp<strong>on</strong>dias purpurea, a<br />

very similar fruit of a reddish color and clearly<br />

less acidic (photo left hand). The tree is high,<br />

can reach 30 meters. The obl<strong>on</strong>g fruit is small,<br />

varying in size from a golden yellow and is born<br />

in curls. The mature fruit has a lea<strong>the</strong>ry skin and<br />

a thin layer of juicy pulp of a thickness of 3 mm,<br />

adhering to a fibrous and soft core. It is very<br />

appreciated and <strong>the</strong> ripe fruit exudes a specific<br />

acid, unmistakable and delicious scent. It is very<br />

perishable and so it needs to be processed<br />

shortly after harvesting. One finds “taperebá”<br />

<strong>on</strong> street markets and processed in <strong>the</strong> form of<br />

pulp also in <strong>the</strong> supermarket.<br />

Aroma<br />

Acid, fragrant, juicy and refreshing, <strong>the</strong> aroma<br />

of <strong>the</strong> “taperebá” vaguely remembers certain<br />

citrus fruits.<br />

Use<br />

The orange pulp is widely used for ice creams<br />

and refreshments. Its sharp acidity and its fruity<br />

aroma combine very well with mousses and<br />

syrups. C<strong>on</strong>tains lots of pectin and gives an<br />

excellent jelly.<br />

Classic<br />

The pulp is used to make soft drinks and ice<br />

creams.<br />

Exotic<br />

In <strong>the</strong> caipirinha, as a sauce for salads or fish, as<br />

a sorbet.<br />

Unmissable<br />

Juice and sorbet.<br />

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A table overflowing with<br />

local fruits<br />

Any<strong>on</strong>e enjoys a generous table overflowing from all type of<br />

local fruits. Abundance of colors and shapes fills <strong>the</strong> guest’s<br />

eyes, delight Greeks and Trojans, and everybody is invited to<br />

taste a bit of delicious fruits of <strong>the</strong> seas<strong>on</strong>, served in natura or<br />

cut into appetizing pieces. When <strong>the</strong>y are combined in a<br />

colorful fruit salad or mixed into drinks and refreshing juices<br />

<strong>the</strong>y also are a success. Offered a large variety of colors,<br />

shapes and flavors over large green leaves or in inajás boats, a<br />

local palm tree’s shell, just give it an even more exotic touch.<br />

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Selling cashew nuts<br />

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Forest’s<br />

Delights<br />

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Cashew nut<br />

Origin<br />

The cashew nut, <strong>the</strong> cashew tree’s<br />

seed, Anacardium occidentale, which<br />

originates from Brazilian’s Nor<strong>the</strong>rn<br />

and Nor<strong>the</strong>astern coast, was taken by<br />

settlers to Africa and Asia. The raw<br />

cashew nut, resembles a fleshy ear and<br />

hangs at <strong>the</strong> end of <strong>the</strong> cashew<br />

pseudo-fruit. With highly toxic bark,<br />

<strong>the</strong> nuts, rich in protein and<br />

carbohydrates, need to cooked or<br />

roasted in an oven or above a charcoal<br />

fire and <strong>the</strong>n must be peeled to<br />

become edible. Its shell c<strong>on</strong>tains a very<br />

toxic liquid which irritates <strong>the</strong> skin.<br />

That complex procedure explains <strong>the</strong><br />

high price obtained by processed<br />

cashew nuts.<br />

Aroma<br />

The cashew nut has <strong>the</strong> soft taste of<br />

o<strong>the</strong>r nuts.<br />

Use<br />

Replace o<strong>the</strong>r nuts. Salty, it is perfect<br />

as an aperitif and in natural combines<br />

with biscuits and cakes. At <strong>the</strong> country<br />

side people used to prepare “paçoca”<br />

by mixing <strong>the</strong> nuts crushed or piled<br />

toge<strong>the</strong>r with cassava flour and sugar.<br />

Classic<br />

Salty in <strong>the</strong> form of appetizer or sweet<br />

in cakes and cookies.<br />

Exotic<br />

In thin flakes accompanying fish, <strong>on</strong> <strong>the</strong><br />

rice or green salad or fruit salads.<br />

Unmissable<br />

Mixed as a crunchy bit into fish balls.<br />

J F M A M J J A S O N D<br />

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Burning raw cashewnuts<br />

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Cake “Pé de moleque”<br />

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Brasil nuts in <strong>the</strong> “ouriço”<br />

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Brazil nuts in <strong>the</strong> shell and new <strong>on</strong>es, peeled off<br />

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Brazil nut<br />

Origin<br />

The Brazil nut tree, bertholletia excelsa,<br />

with its very appreciated fruit, is native<br />

of <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>’s rain forest. It is <strong>on</strong>e of<br />

<strong>the</strong> highest trees in <strong>the</strong> jungle, reaches<br />

50 meters and over tops all o<strong>the</strong>r trees.<br />

Its reproductive cycle is highly complex,<br />

involving a huge bee specialized in<br />

Brazil nut trees. 14 m<strong>on</strong>ths after<br />

pollinati<strong>on</strong> releases <strong>the</strong> hedgehog, a<br />

ball fulfilled with nuts, weighing up to<br />

1.5 kg with an extremely hard bark.<br />

Recently fallen, <strong>the</strong> nuts are delicate,<br />

sweets and called .“castanhas de leite”,<br />

milk nuts.<br />

Aroma<br />

The delicate aroma of <strong>the</strong> Brazil nut<br />

reminds o<strong>the</strong>r nuts, especially<br />

hazelnuts. The young nuts are sweeter<br />

and crunchier than <strong>the</strong> ripe or toasted<br />

<strong>on</strong>es.<br />

Use<br />

Very rich in oils and minerals and is<br />

used in biscuits and fine cakes. Because<br />

<strong>the</strong>y c<strong>on</strong>tain certain minerals, Brazil<br />

nuts should be c<strong>on</strong>sumed with<br />

moderati<strong>on</strong>. On <strong>the</strong> country side <strong>the</strong><br />

peeled Brazil nut is roasted, what<br />

prevents from oxidati<strong>on</strong>. Soaked or<br />

pilled toge<strong>the</strong>r with cassava flour and<br />

sugar it turns to “paçoca”. It is also<br />

mixed toge<strong>the</strong>r with <strong>the</strong> tapioca flour<br />

to make “beijus”.<br />

Classic<br />

Cakes, cookies and ice creams.<br />

Exotic<br />

Fish in Brazil nut’s milk sauce obtained<br />

of <strong>the</strong> very new <strong>on</strong>es.<br />

Unmissable<br />

Fish in Brazil nut’s milk sauce.<br />

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J F M A M J J A S O N D


“Castanha sapucaia”, a nut<br />

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Castanha<br />

sapucaia<br />

Origin<br />

The “Sapucaizeiro” Tree, Lecythis<br />

pis<strong>on</strong>is (or Lusitta), from <strong>the</strong> same<br />

family as <strong>the</strong> Brazil nut tree, origins<br />

from <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, but it can also be<br />

found in <strong>the</strong> coastal rainforests<br />

In Brazil’s south. A majestic tree, it<br />

reaches up to 40 m. In flower, it<br />

covers itself completely with bluish<br />

pink flowers. About ten m<strong>on</strong>th later,<br />

<strong>the</strong> heavy hedgehog reaches <strong>the</strong><br />

weight of a few pounds. Shaped like<br />

an el<strong>on</strong>gated hat or cloche, it<br />

releases, getting mature, a lid, and so<br />

let go <strong>the</strong> nuts, perfectly stored in its<br />

interior. They are delicious nuts, but<br />

very perishable and appear for a short<br />

time <strong>on</strong> <strong>the</strong> street markets.<br />

Aroma<br />

The nuts are very aromatic, crunchy<br />

and sweet and pleasantly oily. They<br />

are more milky than Brazil nuts.<br />

Use<br />

They are rich in fats and with a great<br />

protein c<strong>on</strong>tents. Peoples used to eat<br />

<strong>the</strong>m fresh, toasted or crushed and it<br />

is also appreciated <strong>the</strong> so-called<br />

"navel" of <strong>the</strong> nut, <strong>the</strong> white part<br />

without bark.<br />

Classic<br />

Appreciated right from <strong>the</strong> tree.<br />

Exotic<br />

It would be a luxury to take its oil.<br />

Unmissable<br />

Appreciated in natural.<br />

J F M A M J J A S O N D<br />

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Steet food<br />

In <strong>the</strong> <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g>, it is very comm<strong>on</strong>, to eat <strong>on</strong> <strong>the</strong> street. Many traditi<strong>on</strong>al<br />

dishes like “tacacá” are appreciated almost exclusively <strong>on</strong> public places.<br />

Nobody prepares <strong>the</strong>m at home. Beginning with alocal, comforting<br />

breakfast, including coffee, I recommend you <strong>the</strong> next street corner.<br />

Surrounding <strong>the</strong> street markets you can find a lot of small restaurants, all<br />

specialized in well-reinforced local breakfasts. Delicious, <strong>the</strong> home made<br />

porridge, sold from a hand-adapted pushcart, <strong>the</strong> tapioca made <strong>on</strong> <strong>the</strong><br />

spot and served in a banana tree leaf! Each city has a famous<br />

“tacacazeira”, which often also serves “vatapá” and “cariru”. The late<br />

afterno<strong>on</strong>, just as <strong>the</strong> night falls, well-laid tables skipping outside from <strong>the</strong><br />

kitchen in <strong>the</strong> neighborhood to <strong>the</strong> sidewalks full of hurried hungry clients.<br />

They serve everything from pizza to cake and many yummy local food to.<br />

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Research, Photos, Texts and Design Susanne Gerber-Barata -<br />

Susangeba@gmail.com<br />

All Rights Reserved, copyright with Susanne Gerber-Barata, susangeba@gmail.com<br />

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