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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 />
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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> 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 />
47
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 />
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49
C<strong>on</strong>tados<br />
Assorted vegetable mix<br />
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50
“Filhote” fish in coc<strong>on</strong>ut milk<br />
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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 />
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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 />
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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 />
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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 />
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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 />
63
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 />
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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 />
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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 />
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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 />
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Brigadeiros, all chocolate<br />
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Guaraná<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 />
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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 />
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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 />
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“Festa do Divino”<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 />
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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 />
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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 />
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iches<br />
from <strong>the</strong><br />
soil<br />
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Diferent types of yam<br />
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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 />
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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 />
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Cassava cake<br />
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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 />
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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 />
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Tacacá<br />
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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 />
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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 />
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 />
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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 />
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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 />
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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 />
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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 />
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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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 />
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
The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 206
Water, Salt<br />
sun & wind<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> 207
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 />
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 />
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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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 />
212
Mujica, a soup with avium and farinha<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 />
213
Selling crabs<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> 214
Moqueca with 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 />
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 />
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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 />
216
“Acarí-bodó” fish in “tucupi”<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 />
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 />
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 />
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 />
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 />
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 />
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 />
223
“Salted pirarucu de casca”<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 />
224
Local ear<strong>the</strong>nware<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 />
225
Local ear<strong>the</strong>nware with moqueca<br />
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Cooking utensils for 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 />
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 />
The <str<strong>on</strong>g>Amaz<strong>on</strong></str<strong>on</strong>g> <strong>on</strong> <strong>the</strong> <strong>plate</strong> 230
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 />
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 />
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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Chicken, sold slaughtered <strong>on</strong> <strong>the</strong> spot<br />
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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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Duck in tucupi<br />
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Belém - Ver-o-peso‟s meat market<br />
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Butcher, Santarém<br />
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Marajó island - buffalos<br />
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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 />
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 />
Pure with a crisp “beiju sica”<br />
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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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Local bees<br />
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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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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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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 />
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“Aluá”, a fermented drink and made<br />
of pinapple‟s skin and ginger<br />
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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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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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Bacuri-Pari<br />
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Bacuri tree<br />
Bacuri<br />
flower<br />
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Bacuri fruit<br />
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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 />
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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Compote of bacuri<br />
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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 />
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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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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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Crystallized cashew fruits<br />
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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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Grilled fish with carambolas<br />
and local chilli peppers<br />
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Lady cutting cupuaçu<br />
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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 />
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Local citrus fruits<br />
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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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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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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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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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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 />
J F M A M J J A S O N D<br />
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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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Mari-mari<br />
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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 />
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 />
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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 />
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 />
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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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