Amazon on the plate

THE 

Susanne 

<strong>Amazon</strong> 

Gerber-Barata 

Ingredientes & Recipes 

On the 

plate 

The <strong>Amazon</strong> on the plate 1

THE AMAZON 

On the plate 

Concept, Research, Fotos, Text & Recipes 

Susanne Gerber-Barata – susangeba@gmail.com 

All rights reserved, copyright com Susanne Gerber-Barata 

Agradecimentos: a Darcerleni da Rocha Queiroz para muitas explicações e dicas e 

Tânia Loureiro Santos pela revisão do português. Além disso agradeço a todas as 

pessoas, conhecidas ou desconhecidas, comerciantes, feirantes e outros que 

aparecem em fotos ou citações do livro. 



<strong>Amazon</strong>’s jungle food on the plate 

Presentation 

Food, the usual one and also the strange 

and exotic, is literally in everybody’s 

mouth. What about a mouthful of 

<strong>Amazon</strong>’s jungle food? The wide and wild 

<strong>Amazon</strong>ian jungle hides an undiscovered 

treasure. A secret culinary, not yet been 

revealed to outsiders: A rich cuisine, 

unexpected ingredients, unknown fruits. 

This book invites to a sensual journey, 

even if occurring only virtual. Crossing 

one of the last borders, lets take a trip to 

the <strong>Amazon</strong> which reveals a complete 

exotic and yummy culinary in the heart 

of the <strong>Amazon</strong>. A very original and 

completely unique food, half indigene, 

half Portuguese with a lot of local 

ingredients, some directly from the 

<strong>Amazon</strong>’s jungle and many of the dishes 

with quite a long and complex history. 

This book emanates from a discovery, a 

very particular finding. A discovery which 

created wings and took flight. The theme? 

The ancient and unique culinary tradition 

of the <strong>Amazon</strong>, one of the most 

sophisticated and refined. There is an 

endless richness of local ingredients, still 

unknown, one more tempting than the 

other! Once more a stranger, one more, 

succumbs to the charm well 

hidden and preserved by the <strong>Amazon</strong> 

jungle. Its cuisine enchants, soon, very 

soon it fills the eyes of the visitor, cherish 

and perfumes his nostrils and taste his 

palate. The Northern kitchen’s traditions, 

grown with increasing dear, deserve 

thousands and one books. The local cuisine 

encompasses a dizzying and contagious 

infinity of colors, aromas and perfumes, so 

involving and stimulating that they seem 

to be sins, sharpening, tempting all our 

senses. 

Doing this book’s research, asking, tasting 

and collecting informations, which resulted 

in the author's version, a particular version 

of <strong>Amazon</strong> cuisine’s essence: <strong>Amazon</strong> on the 

plate. 

In the <strong>Amazon</strong> everything is smell, perfume, 

essence. Few places cultivate and appreciate 

aromas so much. Who doubts? The 

interlacing of the <strong>Amazon</strong> with spices and 

perfumes is an old one. The indigenous 

people, in our days they know that they must 

have been many different tribes and 

ethnicities, always were freshly bathed and 

used very scented and aromatic chilli peppers 

to season their food. Afterwards, the Jesuits 

getting deep into the tropical rain-forest on 

their evangelized missions came across with a 

thousand and one treasure, the drugs of the 

wilderness, roots, barks, shells and seeds; 

valuable raw material for condiments, 

preservatives, medicines, also were 

employed in the perfume production. Spices 

whose weight was payed in gold. As if such 

was not enough, the Portuguese and others 

smuggled in pockets, sachets and boxes the 

most diverse seeds, pods or roots of other 

rain-forests around the globe to the <strong>Amazon</strong>, 

always in sight of promised riches. 

The <strong>Amazon</strong> on the plate 

4

The book dares and introduces to wellknown 

spices, but also brings some 

respectively "new“ ones. One of them is the 

recently rehabilitated tonka bean, now used 

in the form of a condiment. The tonka bean 

has become the kitchen boss's darling: Use it 

always with due precaution - all these 

perfumes just give the last touch, in 

quantities of medicine. 

Another is the “casca preciosa”, the precious 

bark. Whom travels into the wide <strong>Amazon</strong>ian 

countryside learns to appreciate the 

aromatic tea prepared from its bark. A 

newcomer in food is the “priprioca”. With its 

citrus scent it is a success between the more 

adventurous and attentive cooks. 

But tradition also manifests. The richness of 

“alfavacas” whose essential oils spice or 

aggregate taste. They share their preferably 

position with coriander, chicory and chili 

peppers, aromatizing almost every salty 

dishes in the <strong>Amazon</strong>. 

But there is much more. Quite a lot of others 

delicacies are waiting. The opulent scent of 

the “cupuaçu” fruit has no equal. The 

delicate, sophisticated palate of a “bacuri”, 

a local fruit too, charms even queens. And 

the intense and deliciously sour aroma of 

“araçá” which adorns the title? - All are 

scents are so unique and rich - you get 

addicted. They become part of 

unforgettable memories, got impregnated 

in the emotional olfactory memory of any 

visitor. They seem to be supernatural. 

They wrap the whole body. Each sip, each 

spoon presents and caresses both the 

nostrils and the mouth. The pleasure 

explodes when they touch the sky, the sky 

in the mouth. 

Another unexpected and unforgettable 

discovery are the very simple things: the 

cassava flour, the “farinha”. More dilute or 

thicker, the “tapioca” and the “tucupi” – 

unique! The purple yam with its instigating 

color. They all deserve to be very famous. 

In addition, all the little coconuts and their 

subproducts, of which only the “açaí” has 

already created fame out there. 

The book also come up with some <strong>Amazon</strong> 

peculiarities. The typical ingredients are 

highlighted and get some additional 

information. Small texts explain the 

differences between sweet and brave 

cassava and its thousand uses, all already 

known to the indigenous ancestors. They 

throw light on other raw materials that are 

as special as the “avium”, the salted and 

smoked “pirarucu” or the famous buffalo 

cheese from the island of Marajó. It also 

unveils the typical ingredients of a local 

jungle coffee, a “café regional”. A rich and 

comforting delicacy, perfect to start a new 

day. 

The curiosity of foreigners satisfies the 

explanatory part. Anyway, who does not 

wanted to know where all these fabulous 

foods, so strangely familiar to our taste, 

were born. The book has reached its main 

goal when it succeeds to share the 

admiration and prestigious of a unique 

kitchen that deserves to be much more 

famous than it used to be. Soon, very soon it 

will get there! Enjoy your food! Bom apetite! 


5

About the author 

Susanne Gerber-Barata is Swiss, married to a 

fanatic “Paraense”, inhabitant from the state 

of Pará. He introduced her to the <strong>Amazon</strong>ian 

cuisine. She always cooked at home and is 

famous for her jams, biscuits and cakes. In 

German, she has published a book about 

Brazilian cuisine. 

Being completely fascinated by the 

<strong>Amazon</strong>ian cuisine, its aromas and the wealth 

of its ingredients, she resolved to join her 

culinary gift, her passion, some experience in 

journalism and the <strong>Amazon</strong>ian’s richness’s 

and wrote, cooked and photographed the 

book “<strong>Amazon</strong> on the plate“. She put all the 

essence and all her knowledge in it. She 

learned about these part of Brazil during 

extended stays and today she is living in the 

<strong>Amazon</strong>, what has deepened the information 

and allows her not to lose any detail of local 

customs and recipes. This richness she put in 

the reach of everybody, always with all the 

respect and affection of a foreigner. 


6


Belém – Mercado Ver-o-peso 





Fish 



embalados 



Manaus, Mercado Adolfo Lisboa 








Santarém, Mercado 2000 




Preface 

First of all, this book is a love affair with a kitchen with a dizzying 

infinity of colors, aromas, and perfumes, so involving and 

stimulating. The author was immersed with passion and gluttony in 

the exhilarating <strong>Amazon</strong> cuisine. At this place it may be 

remembered, that this book was written by a stranger, a foreigner. 

Her view is the one of an outsider and she set great store by dealing 

with all respect and honesty with all the rich, local traditions. She 

tried and still tries hard to handle the inevitable, the prevailing 

prerequisite - the tropical heat. In addition to the food, she also put 

a lot of herself into the book, as well as a large collection of 

ingredients, plates, surroundings, places and also the local dishes. 

She interprets the <strong>Amazon</strong> cuisine in a contemporary, always 

revered way, respecting his unique and millennial traditions. 

In the end, she asks forgiveness and a generous look at her English 

skills, the language needs to be improved slightly. 

Obrigada! The author. 


26

<strong>Amazon</strong>‟s flavor - the aromas and the 

essence of northern cuisine 

Introduction 

The recipe for this book-report? A greedy 

appetite that is awakened by insatiable and 

unbelievable discoveries which would sharpen 

any palate. In the <strong>Amazon</strong> region exists an 

indeterminable wealth of local ingredients, 

still so little explored and sold outside the 

<strong>Amazon</strong>. Once instigated, the curiosity armed 

itself with the amount of research and 

information, many in loco. 

Another strong argument is the undeniable 

indigenous heritage, present in the way to 

prepare the local dishes which ingredients and 

elaborations jumped just with few modifications 

directly from the indigenous ancestor’s kitchen 

into our pans. 

Add to this all the ingenious and wise 

adaptations done by settlers and all others who 

do not despise a good mouthful of food. 

The result? A book at the same time appetizing 

and didactic, which aims to report, as they used 

to say in Portuguese, in prose and verse, the 

thousand marvels of these lands, still little 

known. <strong>Amazon</strong>’s cuisine is wild, daring and 

so original as only a few others. Hide a lot of 

unexpected discoveries, well stored in the 

breasts, in the heart or - who knows? - in the 

belly of this dense <strong>Amazon</strong> jungle. It stands 

out with the load of baskets and even more 

baskets, braided with ancestral wisdom, 

overflowing, exploded in a thousand colors: 

intense ranges of oranges, yellows, lilacs, 

purples and wines, juicy reds and green, many 

greens. The last appreciated color is often 

even more splendid than the first one. 

Delicacies collected at the trees and more 

trees of unknown shape. They present us with 

fruits, coconuts, beans and nuts. From the 

soils they collect basins, handfuls and bundles 

of tubers and roots of the most varied shapes 

and tastes, well accompanied by exotic 

vegetables. The waters of the sweat sea and 

the freshwater rivers boil of fish, transformed 

and conserved by sun and salt as the ancient 

custom dictates. 

The nose and mouth are embraced by 

well-measured juices, sips and mouthfuls 

Of the most unexpected perfumes and 

aromas, a more unlikely and surprising than 

the other. Liters, jars, bottles and containers 

overflow with broths and refreshing and tasty 

juices. It fits to highlight its aromas, essences 

and spices, subtle at times, or arrogant and 

invasive such as “cupuaçu”. Also, delicate and 

sophisticated as the “bacuri” whose aroma 

charms even queens. Great kitchen stand out 

by its seasonings: The final touch is given by 

the pinnacles of the most varied and exotic 

spices, native or brought over the seas. 

Anyway, in the <strong>Amazon</strong> everything is flavor, 

aroma and perfume. Who doubts? Flavors, 

rich and private, unforgettable souvenirs, 

impregnated in the olfactory and emotive 

memory of any visitor. Aromas that involve 

the body, cherish the nostrils and explode 

with unexpected pleasure in the mouth. We 

are in heaven, in a very tropical heaven! Enjoy 

your food! 


27



Secret Ingredients - 

fundaments of <strong>Amazon</strong>ian cuisine 

• <strong>Amazon</strong> pantrys never lacks 

Accustomed to strong flavors, in an <strong>Amazon</strong> pantry you can always find 

some colorau, diferent tipes of pepper, salt and cumin in grain or ground. 

The colorau must be of indigenous heritage, cumin and salt in turn must 

have entered the cauldron through the settlers. 

• Colorau & tumeric pleases two masters: the eye 

and the palate 

• Local peppers & bell peppers - uniting flavor and 

pungency in one spoonful 

• Indigenous heritage 

Of the indigenous references in the <strong>Amazon</strong>ian and cabocla cuisine are 

many. Everything that involves manioc and its thousand derivatives and 

uses origens from the natives. Native is also the piracui, the fish meal and 

the use of so many little coconuts and nuts besides so many fruits, one 

more delicious than the others. 

• Regional breakfast - tapiocas, porridge and a lot 

more 

• Tucupi's unami taste 

Unami, the fifth taste, besides sweet, bitter, sour and salty, recognized 

only in the year 2000, described as complex and delicious was also 

detected in the tucupi. 

• Local oils & fats, buriti, tucumã, chestnut - 

forgotten and with strong personalities 

• Sal & Brine or Vine of garlic and their 

benefits for the palate 

• First grilled, than put in the broth 

The way of preparing meat, poultry and fish has strong indigenous 

connotations. It is customary to bake in the fire or in the oven any meat, 

poultry or fish to later soothe it in broths and tasty sauces 

• Cuia & clay pot – adding authenticity and beauty to 

taste 

• Exorbitance of fruits 






34




71 41 

96 

jUNGLE´S AROMAS 

VEGETABLES & GREENS 

AMAZON´S SPICINESS 

116 

160 

234 

RICHES FROM THE SOIL 

CAFÉ REGIONAL 

JUNGL´S SAVORS 

207 

230 

WATER, SALT, SUN & WIND 

EXUBERANCE 

PASTURES & BACKYARDA 

FOREST´S DELIGHTS 

INDEX 

445 257 



ância 


40

<strong>Amazon</strong>’s 

spIciness 


<strong>Amazon</strong>ian backyard 


42


Turmeric 

Origin 

The “açafrão-da-terra” or “mangarataia” 

in English Turmeric, curcuma longa, 

comes from the south of Asia. Its 

rhizomes, dried and ground, transformed 

into powder, are one of the key 

ingredients on curries, blend in and 

harmonize with other spices. In India is 

used in many curries and masalas, in 

which is also responsible for the bright 

color. Turmeric is from the family of the 

ginger and probably have been brought 

beyond the sea by the Portuguese. In the 

<strong>Amazon</strong> it is used to color the local 

cassava flour, tucupi and fish dishes like 

moqueca. 

Aroma 

Used fresh, turmeric has a pleasant 

taste, slightly spicy with an earthy flavor. 

Dry and ground its taste becomes more 

complex and woody, slightly bitter and 

sour. 

Use 

Its orange color colors rice, vegetables, 

manioc flour and tucupi. Its leaves and 

its powder flavored fish and give color 

to moquecas and other dishes. Be careful 

by using – turmerica can dye hands and 

fabrics! 

Classic 

In rice, with chicken and fish, imitating 

the color of true rare and expensive 

saffron. 

Exotic 

In cakes with spices, pasta, even liquor. 

Unmissable 

Rice with typical ingredients of the North 

as avium, jambu and others. Or joining 

white fish with delicacy. 

J F M A M J J A S O N D 


 

44

Rice with tumaric and spycies 


Alfavaca 

Origin 

All members of the big family of the 

alfavacas, some types of basil, species 

of genus Ocimum, which covers more 

than 30 types, are native to tropical 

Asia and probably have been brought 

over the sees by the Portuguese. The 

alvavacas are responsible for the final 

touches in almost all <strong>Amazon</strong>ian 

dishes, being although part of the 

“refogado”, which includes onions, 

garlic, salt, pepper and colorau, doing 

a starting point for fish and meet 

dishes. Every kitchen garden and 

even local boats cultivate them, the 

boats in mini-gardens on the roof of 

the vessel. 

Aroma 

Each tender alfavaca leaf exudes its 

own aroma: Some are more spicy 

ones, others bring in menthol or 

aniseed notes. 

Use 

Matches perfectly with garlic and 

you cannot miss it in a fish soup, 

a “caldeirada” and in the tucupi. It is 

used always fresh. More robust 

varieties are included at the 

beginning of cooking, more delicate 

ones are put in on the end. 

Classic 

On stews and tucupi. 

Exotic 

In the salad, in a vinaigrette, 

accompanying fish. 

Unmissable 

Gives a refreshing touch to a 

caipirinha with local lemons or in all 

types of pestos. 

J F M A M J J A S O N D The <strong>Amazon</strong> on the plate 

 

46


47


48

Green smell 

Origin 

“Cheiro verde” – green smell - what a 

significant name - bought at the fair, 

in the supermarket or harvested in 

the own backyard, the green smell 

describes a tied with varied green 

seasonings. In the <strong>Amazon</strong> it usually 

contains chives, parsley, some types 

of basil and some leaves of chicory 

and/or coriander. It can also be sold 

enriched with colorful local peppers 

arranged in a practical and 

appetizing bouquet. Green smell is 

indispensable in any salty dish and 

seasons both fish and meats or 

although the vinaigrette that 

accompanies the fried fish or grilled 

meat. 

Aroma 

The green smell and its aromas are 

the soul of the dish, they made it 

rounder and define, together with 

salt and pepper, its flavor. Coriander 

rarely predominates. 

Use 

Any salty dish is seasoned with the 

green seasonings. 

Classic 

In the fish stew and in the minced 

meet as much as in all types of 

vinaigrettes. 

Exotic 

In the salad. Lettuce type salads are 

still rarities on the <strong>Amazon</strong>ian tables. 

Unmissable 

In the fish or shrimp stew or with 

tucupi. 



49

Contados 

Assorted vegetable mix 


50

“Filhote” fish in coconut milk 


51

Chicory 

Origin 

The chicory, although called Para’s 

coriander or “coentrão”, what means 

something like big coriander, Eryngium 

foetidum, grows wild in many places in 

Brazil, but only in the <strong>Amazon</strong> it has 

become an indispensable condiment in 

many salted dishes, a fact which do 

not please everybody from abroad. It 

is a plant with a two-year cycle, native 

to Tropical America and the Antilles. 

Aroma 

The name “coentrão” already indicates 

that the chicory smell resembles 

coriander, but its aroma is more spicy 

and intense or even unpleasant as it is 

suggested by the Latin name. 

Use 

Any salty dish is spiced with some 

chicory leaves. Many packets of green 

smell or alfavaca include some leaves 

of chicory beyond the indispensable 

little chili peppers. 

Classic 

Chicory is indispensable in any dish 

with fish, In the tucupi or in the 

tacacá. 

Exotic 

Used in a pesto with an exotic note or 

in soft doses to seasoning a colorful 

vegetable salad. 

Unmissable 

Pickled in vinegar, it gives it a very 

peculiar flavor, perfect to use in salads 

or with vegetables. 


 


52

The classic fish soup “caldeirada” 


53

Coriander 

Origin 

The coriander, coriandrum sativum 

is a seasoning and indispensable 

condiment in the <strong>Amazon</strong>’s kitchen, 

the one with the biggest personality. 

It originates from Southern Europe, 

the Middle East or North of Africa 

and probably have been brought by 

the Portuguese beyond the seas. Its 

perfume is very similar to the smell 

of chicory, but less floral. Both of 

them very popular in <strong>Amazon</strong>ian 

cuisine and both of them do not 

agree everybody. 

Aroma 

Its odor is strong, unique and citrus. 

That’s why many people cultivate a 

certain prejudice. 

Use 

The coriander placates the salt, 

balance the aroma of the fish and 

cuts the weight of fat in the dishes. 

It seasons fish and meat and cannot 

be missed in stews and the local 

everyday beans. 

Classic 

In the form of condiment, balancing 

the flavors. 

Exotic 

Combines with garlic, shrimp and 

nuts into a pesto with Northern 

seasoning and salads of vegetables. 

Unmissable 

In the form of pesto with avium 

or dried shrimps and Brazil nuts. 


 


54

Fish “escabeche” with a lot of 

garlic, vinegar and fresh herbs 


55

Ground cumin and corinader seeds 


Cumin 

Origin 

The trio of dried seasonings – 

“colorau”, black pepper and cumin - 

indispensable in the <strong>Amazon</strong>s 

cuisine, is sold at any corner at the 

street markets. Local vendors sell, in 

addition to garlic heads, the spices 

that give taste to almost all 

<strong>Amazon</strong>ian dishes - cumin and black 

pepper in grain or freshly ground, 

separately or mixed and ground 

together. Cumin, Cuminum cyminum 

from the Middle East, probably from 

ancient Egypt, used since biblical 

times, must have traveled with the 

colonizers and is also widely used in 

Mexican and Indian cuisine. 

Aroma 

Cumin tastes strong, hot and 

pungent without being spicy, brings 

notes of anise and lemon and a 

slight bitterness and does not please 

everyone. 

Use 

Used indiscriminately, it 

predominates all other spices. It 

adds interesting notes to meats and 

fish. 

Classic 

In all dishes with meat, fish, chicken 

and with the everyday beans. 

Exotic 

Used generously for seasoning fish 

or meat 

Unmissable 

In the cabbage salad. 


 


57

Assorted local vegetables 


58

Mix of local vegetables 


59


Local chili peppers 


61

measure unit a can 


62

Smelling chili 

peppers 

Origin 

The peppers belong to the Americas. 

Already the natives used them - they 

did not know the salt but appreciated 

spicy food. Only in the <strong>Amazon</strong> exists at 

least a minimum of 15 or more types of 

very different types of small chili 

peppers. With the discoveries, the 

peppers have spread all over the world. 

In the <strong>Amazon</strong>, the most popular chili 

pepper are the small ones, rounded 

and brightly colored peppers – called 

“pimenta de cheiro”, smell peppers, 

capsicum annuum / frutescens, famous 

for being not to hot and exhaling, when 

bruised, a very spicy scent. Natives use 

them in considerable quantities. 

Aroma 

At the same time perfumed and tasty, 

but not very pungent. 

Use 

Fresh, squeezed with a fork, permeates 

all the dish with its spicy aroma and 

peppery perfume. Further, improve the 

mood in tropical climates and adds a 

good dose of vitamin C to the plate. 

Sold at any street markets, you can find 

all kind of chili peppers preserved in 

“tucupi”, oil, vinegar or cachaça. 

Classic 

Chili peppers never can be lacking on 

an <strong>Amazon</strong>ian table. 

Exotic 

Gourmet chocolate with a little pinch 

of chili peppers. 

Unmissable 

Fresh and squeezed to perfume the 

local dish. 



63

Peppers in tucupi - spicy sauces 


64

Urucum 


65

Redy to use: colorau in oil 


66

White meat or fish is always cooked with colorau 


67

Urucu/Urucum 

colorau/achiote 

Origin 

The urucuzeiro, bixa orellana, is a 

shrub native to the forests of Tropical 

America. Its seeds, hidden in soft 

capsules defended with soft thorns 

are used to add a yummy coloration 

to pale food. The seeds release a 

cheerful red dye, called achiote or 

“colorau”, which gives many 

<strong>Amazon</strong>ian plates an appetizing aspect. 

The indigenous population of the 

<strong>Amazon</strong> mixes the seeds with oils and 

use the paste for their elaborated body 

paintings, inventing by this way the 

first sunblock, a property today proved. 

Food industry uses urucu on a broader 

scale as a dye coloring cheese, 

sausages and butter. 

Aroma 

The seed itself have little aroma of 

their own. 

Use 

The red dye that surrounds the seeds 

is mixed with corn meal; Is taken 

from the pestle or in the oil with the 

objective to give pale meet or fish a 

more appetizing look. 

Classic 

In savory dishes and crowning pale 

chicken, fish and rice. 

Exotic 

Its bright red combines very well with 

sugar, candy. 

Unmissable 

In fish soups turning its natural grayish 

color in an appetizing orange. 


 


68



70

VEgetables 

& greens 



72


73


74

Cariru/Caruru 

Surinam spinach 

Origin 

The Surinam spinach, Talinum 

triangulare, or locally called cariru or 

caruru, - the same name as the dish 

cooked in our days with okra - is a 

genuinely <strong>Amazon</strong>ian vegetable and 

belongs to the family of the 

Portulaceas. As the Latin name already 

express, this vegetable has a fleshy 

stem, elliptic leaves and tiny lilac 

flowers and is not very complicated to 

produce. 

Aroma 

The taste is similar to spinach with a 

slight bitter aftertaste. 

Use 

Is used mostly damped, even when the 

green of the cooked leaves is less 

intense than the green of spinach. The 

cariru is an excellent source of minerals 

and vitamins and traditionally it is 

cooked alone or together with other 

vegetables the everyday beans. 

Classic 

Damped, with a braised egg on top, 

becomes the so-called 

”reconvalescent’s food”. It is possible 

to replace in the local dish “caruru” 

okra by cariru. It fits very well with fish, 

and is ideal for vegetarian plates and 

although used in raw in salads. 

Exotic 

Raw or boiled in salads 

Unmissable 

Sauteed and well seasoned with a 

beautiful egg on top. 


 


75

“Peixada”, a fish soup with “tamoatá” 


76

Local blackeyed 

beans 

Origin 

The two types of beans, varieties of the 

same family caupi, Vigna unguiculata, 

are famous. The tiny butter-bean from 

Santarém, lower <strong>Amazon</strong>, called “feijão 

de manteiginha” and the other one from 

Bragança, called caupi have creamy and 

smoothie grains. The first is about three 

times tinier than the second, both 

shows the typical dark eye. They do not 

produce much broth, but are perfect for 

a traditional bean dish, besides being 

rich in iron and zinc. Caupi is a plant of 

African origin improved by Brazilian 

Embrapa, a government institution, 

which developed erect cultivars, making 

harvesting easier. The small one, called 

butter-bean is almost exclusively grown 

on small farms. He can be found almost 

only on street markets. 

Aroma 

Light and sweet, the grains combines 

perfectly with fish, especially with 

pirarucu. 

Use 

Green or dry used to disintegrate easily 

and do not like the pressure cooker. 

Classic 

Tasty day-to-day beans with the typical 

pinch of cumin or the local “baiao de 

dois”, rice mixed with beans. 

Exotic 

Still green is used in a more tenuous 

point in preparation of salads. 

Unmissable 

In a simple green bean salad with plenty 

of garlic and cilantro or in the ”baiao de The <strong>Amazon</strong> on the plate 

dois”. 

77

Jambu 

Origin 

Bunches of jambu, acmella oleracea, a 

creeping plant, iconic in the <strong>Amazon</strong> 

region, appears in several variations 

on the local street markets. Its yummy 

taste does not vary much and the 

famous yellow flowers which tremble 

or numb lips and tongue, all of them 

have in common. Responsible for this 

stunning effect is the substance 

espilantol. Widely used in <strong>Amazon</strong>ian’s 

cuisine, the jambu should originate 

from the <strong>Amazon</strong>. It is cultivated in 

backyards and sold on street markets. 

Aroma 

The leaves have their own quite 

particular taste, remembering spinach, 

although much more peppery. The 

flowers have a green and slightly 

greasy taste and are responsible for 

the unexpected, surprising and 

enjoyable sensation of numbness of 

the tongue. 

Use 

It is inseparable companion in the 

tacacá and in many dishes with tucupi. 

Classic 

Besides the tacacá and in the duck 

with tucupi it is used in rice with 

jambu, made with or without tucupi. 

Exotic 

The “treme-treme” liquor develops all 

the anesthetic power of flowers which 

are also pointed out as aphrodisiac for 

women. 

Unmissable 

On the tacacá with sour tucupi. 



78

Rice with jambu and salted 

shrimps 


79

“Jamburana”, the liquor made of the jambu‟s flowers 


80


81


82


Local 

vegetables 

Origin 

Of unknown origin, the spinach 

called monkey ear “espinafre orelha 

de macaco”, Alternanthera sessilis, 

the white pumpkin, Lagenaria 

siceraria, the purple okra, 

Abelmoschus esculentus, the endless 

beans, or snake beans, Vigna 

unguiculate, originate from Afrika, 

and the meter-okra, “quiabo de 

metro”, Trichosanthes cucumerina 

are vegetables that grows in 

<strong>Amazon</strong>ian backyards and can only 

be found at the local street markets. 

Of surprisingly tastes, the spinach is 

crispy, crunchy and firm, the half a 

meter long okra tender and sweet 

and without any drool, at the 

contrary to the purple okra. The 

white pumpkin tastes quite neutral 

perfect to receive a lot of spices. The 

long beans resemble pods. All these 

vegetables enrich the dishes with 

their unexpected flavors and colors. 

Aroma 

All delicious and tasty. 

Use 

Raw or cooked in salads, soups and 

perfect to complete other dishes. 

Unmissable 

With onion and garlic sauteed 

meter okra, white pumpkin, peeled 

and cooked in salted water or in 

form of pickles and monkey ear 

spinach in the salad, a crispy 

surprise. 


84


85


Local peppers 

Origin 

Even similar to chili peppers, the local 

bell peppers, capsicum annuum, are 

little pungent. They belong to the giant 

family of bell or sweet peppers. There 

original habitat was Mexico and 

Central America, from where they 

conquered the world. Indispensable of 

the South American cuisine, they are 

used still green or in its ripe colors: 

an alive red and a greenish yellow. 

Aroma 

Its aroma resembles larger sweet 

peppers, more than three times 

bigger. Used without the seeds, its 

taste is very smooth and not pungent. 

Use 

Most of the local plates starts with 

sauteed peppers, chopped very tiny. 

They are a basic ingredient of the 

“refogado”, starting point for many 

local dishes, containing onions, garlic, 

peppers, salt, “colorau” and lot of 

herbs -although indispensable in any 

stew or vinaigrette. There is always 

some pepper in dishes with tucupi and 

fish. 

Classic 

In many northern dishes, especially 

in the “caldeirada”, the local fish 

soup. 

Exotic 

Cut very tiny and sauteed a few 

moments they combine perfect with 

tasty salads. 

Unmissable 

Sauteed with local tomatoes or 

backed in the oven with a splash of 

olive oil and salt they make a perfect 

and colorful appetizer. 



87

A sauté with palm 

oil and shrimps to 

turn açorda, 

vatapá or bobó 


Sauté & Vinaigrette 

It gives flavor and succulence to many hot meat or fish dishes - the indispensable basic stir 

fry ou sauté. Contains onions, peppers and tomatoes and it comes ready from the market. 

Some vendors include lemon to wash fish or meat. The cooks add, along with the oil 

already the colorau, others tumerica to color it up, or use palm oil for the same purpose. 

Then add all the other ingredients, all finely chopped, the tomato has to wait a little more. 

No one also despises a good packet of green herbs and the ever present coriander or 

cumin, fresh or powdered. 

The vinaigrette, chopped very small, in turn accompanies both the grilled fish as the meat. 

It gathers the same tasty ingredients, equally seasoned with plenty of extra coriander, 

salt, pepper, vinegar and olive oil. 


“Caldeirada”, a fish soup 


90

Roselle/rosella 

Origin 

The rosella bushes, Hibiscus 

sabdariffa, part of the huge 

hibiscus family, probably originates 

from Africa. It must have been 

brought to the Tropics by the 

slaves. Rosellas leaves and flowers 

are used in dishes in many places 

in the world. Its English name 

Rosella refers to the color 

extracted from its flowers. In 

Brazilian North the people use the 

leaves in traditional dishes in the 

state of Maranhão called “arroz de 

cuxá”. 

Aroma 

The high content of vitamin C is 

responsible for the sour taste of 

both, leaves and flowers. 

Use 

The leaves sour smell combines 

very well with fish and shrimp 

dishes and add a nice touch to rice 

or vegetables. The flower can be 

dried and used in well-colored 

infusions or syrups or can be 

candied in sugar. 

Classic 

In the famous dish of Maranhão 

“arroz de cuxá”. 

Exotic 

In the salad or to give an 

interesting accent to vegetables. 

Unmissable 

Added to a “caldeirada”, a local fish 

soup just at the very end of the 

cooking process. 



91

“Arroz de 

cuxá” 


92

Roselle flowers are perfect 

for hot or cold teas 



Tradicional medicine, perfumes and magic herbs 


95

Jungles’s 

aromas 


To drink, to cure, to spice or for magic purposes 


97

“Garaffadas” – Herbs used for medicinal, magical or spicy purposes 


98

High potential drinks to strengthen potency 


99

Cinnamon 

Origin 

The cinnamon, Cinnamomum 

Zeylanicum, from the family of the 

Lauraceaes, is native to Sri Lanka, but 

still is growing in many old-fashioned 

backyards together with other large 

shade-spreading trees, the ground 

always covered with sand. Its leaves 

and bark provide home made 

remedies for pain, headaches or 

tummy aches. In addition, the 

cinnamon tree was considered a 

symbol of happiness: Scented leaves 

of cinnamon covered the ground on 

special days like weddings or 

baptism. The bark, dried and ground, 

flavors together with cloves very 

local deserts. To do the cinnamon 

sticks it is used the internal bark of 

the trunk, descending it every two 

years, rolling it on fine sticks and 

drying them at the sun. 

Aroma 

Hot and aromatic, it is sweet and 

resembles wood. 

Use 

Used to seasoning meats and 

chutneys, but above all, in traditional 

sweets together with cloves. 

Classic 

To seasoning local porridge and fried 

bananas 

Exotic 

It adds an interesting touch to meat 

sauces or as an infusion. 

Unmissable 

A cinnamon leaf infusion perfuming 

the whole house. 


 

100

Casca preciosa 

Origin 

Called “casca preciosa” , the prescious 

bark, the tree with the same name, 

Aniba canelilla, is a Brazilian native 

and belongs to the lauraceas family, a 

species of trees with many members, 

some of them with scented leaves 

and woods. The reddish brown wood 

and bark is very aromatic, besides 

having medicinal powers. Its bark is 

sold together with herbs and other 

medicinal plants at the local street 

markets. 

Aroma 

From a warm, sweet and intense 

perfume with nice notes of cinnamon 

as this Latin name implies. 

Use 

At the <strong>Amazon</strong>ian countryside the 

bark, the wood and the leaves are 

used, the people prefer them fresh, 

to prepare fragrant infusions, taken 

any time of the day. In popular 

medicine the bark is used grounded 

among other purposes to stimulate 

digestion. 

Classic 

As aromatic infusion. 

Exotic 

Perfuming syrups or sugars used in 

ice cream and sweets. 

Unmissable 

As an ingredient of a good liqueur or 

syrup perfuming traditional 

“rabanada”, a sweet Christmas 

French Toast. 



101

Tonka bean 

Origin 

The tonka bean, Dipteryx odorata, is 

from the pea family, a tree 

which provides one of the 

best hardwoods, sturdy and 

perfumed. Its seeds, very aromatic 

too, are used in the <strong>Amazon</strong> as some 

of the ingredients for ritual odor 

baths or homemade perfumes. 

Recently (re-)discovered for culinary 

use, this smooth and hard seed of 

dark purple color is employed in the 

dessert department, replacing the 

vanilla. Tonka bean is native of the 

<strong>Amazon</strong>, but it occurs also in some 

other countries of Central Latin 

America. The bean contains a 

substance which may be toxic if it is 

ingested in large quantities or during 

an extended time. The oil has 

medicinal powers. 

Aroma 

Each bean emanates a very woody 

and oriental perfume, very similar to 

the smell of bitter almonds and 

although remembers vanilla. 

Use 

Desserts, liqueurs and dishes with 

exotic flavor 

Classic 

Incorporated into creams or grated 

scents desserts. 

Exotic 

Matters very well with certain Indian 

dishes like chutneys or jellies. 

Unmissable 

A sip of an <strong>Amazon</strong>ian liquor made 

with tonka beans. 


 


102

Embiriba / 

Imbiriba 

Origin 

The small seeds of the embiriba or 

imbiriba, Xylopia Amazônica, can be 

found along with many other 

"especarias“, spices on every street 

market together with other medicinal 

plants. Just have a look in the places 

which smells of mystery, fool of 

crammed bottles, sachets or packets, all 

fool with a thousand and one of the 

forest’s wealth, of animal or vegetable 

origin. Sold along with the herbs, 

woods, soaps and baths, in the section 

of traditional remedies, is the 

“embiriba”, a remedy against stomach 

pain and disorders, improving digestion. 

The same does not fail employing its 

subtle aroma used in food. As toxicity 

studies are lacking, as is the case with 

many of these traditional remedies, 

moderation in their use in the kitchen is 

recommended. 

Aroma 

The embiriba tastes like cinnamon with 

a final pleasant and light touch of 

pungency. 

Use 

Used in syrups, puddings, cakes, 

grounded or piled up or put in a bag of 

tissue, removed after cooking, gives 

desserts or food in general a sweet and 

hot taste. An infusion with alcohol 

release an orange red color. 

Unmissable 

In <strong>Amazon</strong>ian liqueurs and in cakes. 



103

Brigadeiros, all chocolate 


104

Guaraná 


105

Guaraná 

Origin 

The guaraná, paullinia cupana, a shrub or 

woody vine, it grows up to 10 m high, is 

native of the <strong>Amazon</strong>. The local indigenes 

peoples discovered its stimulant 

properties: The guarana powder contains 

three times more caffeine than coffee. 

Guarana is obtained from the guarana 

seeds which grow in lush curls. The open 

orange sheath exposes a black seed, 

remembering a human eye. The magic 

seed enjoys the fame of prolong life and 

maintain sexual vigor, besides oppressing 

hunger. At the <strong>Amazon</strong>ia countryside it is 

still sold in the form of rod and tradition 

says that it should be grated with the 

pirarucu tongue. 

Aroma 

The powder is almost odorless with 

appearance of grated wood. The taste of 

the guarana syrup is bittersweet and 

fruitful. 

Use 

Rod, powder or syrup - 70% of the 

guarana production is located in the city 

of Maués, where it is traditionally 

processed in soft drinks. The best ones 

are the local ones. 

Classic 

Rubbed guaraná, pure, with water or 

mixed with sugar to mask the wood like 

taste. Guarana syrup in combination with 

peanuts or chestnuts and fruits of the 

season is affectionately nickname of “to 

awake a dead to live“ or other illustrative 

names. 

Exotic 

In natura. 

Unmissable 

The local guarana soda called "Baré". 



 

106

Priprioca 

Origin 

One of the new stars among spices of 

the <strong>Amazon</strong> is the priprioca, Cyperus 

articulatus, a type of tall grass with 

small flowers at the tips. Native of the 

<strong>Amazon</strong>, the priprioca traditionally 

makes part of the local perfumes and 

odor baths. It is also used in 

homemade perfumes and impregnate 

its odor to clothes and cloths, 

protecting against insects. Recently 

the plant started to be used in 

cooking. 

Aroma 

Cut priprioca tubercles release a light 

fragrance, woody, spicy and with 

flowery notes. Priprioca provides an 

essential oil of reddish color, used in 

the pharmaceutical and cosmetic 

industry. 

Use 

This aroma of forest, wild and green, 

Has been incorporate recently into 

the culinary. Usually you can find the 

alcoholic extract, alone or in 

combination with other flavorings or 

the use of fresh grated potatoes. 

Classic 

Perfuming a caipirinha. 

Exotic 

Used in sauces and puddings. 

Unmissable 

In bitter or lightly bitter liquor 


 


107

Small eatable souvenirs 


108

Happy ending - a table 

with liqueurs 

The ancient custom of offering digestives and liqueurs to the 

guests is again a trend. Varied liqueurs, placed on a small 

coffee table are perfect to closing festive dinners, weddings 

and baptisms or seal other social events. What to serve 

depends a lot on taste and affinity of the hosts. The exotic and 

rich aromas of fruits, herbs, seeds and bark bring the perfect 

raw material for each one to compose his own distillate. 

Carefully prepared, macerated in infusions, release their 

perfumes and just need to be finalized after the right time of 

maturation. The liquors added a touch of sweetness – perfect 

to be tasted together with family, friends and dear ones. In the 

older times served in special liquor sets reserved for this goal; 

Today, there are no rules how you should serve them. 

Digestivs 


109


“Festa do Divino” 


111


112


113


114


115

iches 

from the 

soil 


Diferent types of yam 


117

Purple yam 

Origin 

The origin of the purple yam, 

Dioscorea alata or trifida, is still 

doubtful. The first one did come 

from Southeast Asia, the second one 

is native to the <strong>Amazon</strong>. On the local 

countryside this tubercle with grate 

variety of shape and color is still very 

much appreciated. Its drool and 

exotic color scare some and enchant 

others. Some of the purple yams 

exhibit a purple peel and white 

flesh, others show a dark purple 

color insight. A color, by the way, 

which reveals its antioxidant 

properties so much in fashion these 

days. For whom that is not argument 

enough – purple yams are even 

more nutritious than potatoes and 

offer, beyond the color, a lot of 

other health benefits. 

Aroma 

The slightly granular pulp resembles 

much more potato than the sweet 

potatoes of the same purple color. 

Use 

Easily to digest, the purple yam is 

used at the countryside as a 

Breakfast in the afternoon eaten 

with coffee, in soups and fried. 

Classic 

Together with black coffee at 

breakfast. 

Exotic 

Devoured, instead of bread, at a 

yummy local “caboclo” breakfast. 

Unmissable 

Cooked and put into a salad. 


 


118

Sweet potatoes 


119

Sweet potatoes 

Origin 

The origin of the sweet potato, 

Ipomoea potatoes, seems uncertain, 

despite many evidences indicate that 

they come from the South of Mexico 

and the Northeast of South America. 

Scattered throughout the tropics and 

subtropics, sweet potatoes are not a 

tuber, but a root, one of the oldest 

one used by mankind. Its cultivation 

demands very little and it is one of 

the roots that saved most people 

from hunger. There are over 1000 

different sweet potato species: They 

have white, creamy, yellowish, pink, 

reddish, purple or white skins and 

combine this with very different 

colored pulps. The plant crawls on the 

soil and its tubers vary greatly in 

shape, taste and size. Some tend to 

be somewhat mealy. 

Aroma 

Light and pleasantly sweet. 

Use 

The sweet potato combines high 

energy value with savory and can be 

used in salty or sweet dishes. 

Classic 

Puree, salty or sweet 

Exotic 

Roasted on the grill 

Unmissable 

The orange roasted directly in the 

fire. 


 


120

Ariá and 

cará-do-ar 

Two delicious vegetables are 

hidden in the <strong>Amazon</strong> backyards. 

The small potato ariá, Calathea 

allouia, rounded and with thin 

skin, native to the <strong>Amazon</strong>, is 

much appreciated by the natives 

and is being rediscovered for 

those who like to eat the local 

delicacies or worries about the 

unbridled use of agrochemicals. 

In this way it already appears in 

free fairs for example in Manaus. 

It reminds you of a crisp potato 

and is rich in starch. It grows 

beneath the earth and the large 

leaf is decorative in intense 

green. 

The cará-do-ar, Dioscorea 

bulbifera, a vine with heartshaped 

leaves, produces aerial 

tubers whose shape resembles 

gizzards. Native to Africa and 

tropical Asia is fleshy with light 

brown bark a little thicker and 

slightly yellowish flesh. The two 

tubers are cooked before 

consumption and they substitute 

with praise the potato in many 

recipes. 


Selling cassava roots 


122

Macaxeira - 

sweet cassava 

Origin 

“Macaxeira” is the name given to 

the cassava in northern Brazil. The 

“macaxeira”, Manihot utilissima, is 

the “gentle” or “kind” one of the two 

cassavas. The other one is the “brave” 

or highly toxic cassava, Manihot 

esculenta. They are both thick and 

very branched roots from a tall bush, 

originating from the Peruvian Andes. 

Easy in adaptation to any soil and 

little demanding, there exist countless 

varieties in the same family, some 

very toxic. “Sweet” or “gentle” 

cassava is usually used cooked or 

fried, it is although perfect for cakes 

and other sweet purposes. The most 

tasty varieties are called “butter 

cassavas”. The cassava flour and the 

tucupi are usually made from “brave” 

manioc. But there are some 

“farinhas” made of “macaxeira”. 

Aroma 

Pretty neutral resembles potatoes or 

other tubers. 

Use 

Combines with both salted plates as 

well with cakes and sweets 

Classic 

Fried, cooked or baked. 

Exotic 

Cooked and served cold in salads. 

Unmissable 

The variety called butter cassava and 

the traditional “puba” cake, sold on 

the street, tasty and little sweet. 


 


123

Cassava cake 


124

Mandioca brava 

poisonous 

cassava 

Origin 

The brave or bitter manioc, Maihot 

esculenta, is the tuber of a shrub 

originating from the Peruvian Andes. 

The plant requires few cares and is 

not very demanding in soils in which 

develops its tuber during one year 

before can be harvested and 

processed. Unprocessed it is mortally 

toxic. The indigenous legend tells: 

Cassava was born on the grave of a 

child, half white half India, fruit of a 

crime. Bitter tears, spilled on its 

rhizome, have become its poisonous 

roots. A complex process developed 

by the local Indians turn it edible, 

allowing the destruction of its acid 

hydrocyanic. The cassava is watered 

for three days in running water than 

grated and heated and processed in 

“tucupi”, “farinha”, “goma” and 

“tapioca”. 

Aroma 

It is bitter and improper for 

consumption since it is mortally 

toxic. 

Use 

The brave cassava provides “tucupi”, 

“farinha d´água”, all kinds of cassava 

flowers, tapioca in flakes and sago. 

Classic 

“Farinha d’ água” 

Exotic 

“Tucupi” and “maniçoba”. 

Unmissable 

In form of “tapioca” or “beiju” 


 


125

Leaves of manioc become maniva 


Maniva – 

cassava leaves 

Origin 

The word “maniva”, derived from the 

local indigenous language Tupi, is used 

for both, the cassava branch and the 

leaves. To get the “maniva”, the leaves 

of both types of cassava, the sweet and 

the poisonous one are used. “Maniva” 

is the key ingredient to make 

“maniçoba”, a local dish that joins 

indigenous tastes with ingredients 

brought by the colonizer. It was 

indigenous expertise that discovered 

that the poison of the leaves could be 

eliminated, cooking washed and 

ground cassava leaves for several days 

in a row (!) in huge clay pots under the 

intense heat of the wood stoves until it 

turns dark green, almost black. 

Traditionally the leaves are cooking for 

a few days before the meats are 

incorporated gradually. 

Aroma 

Of inexpressive taste, the leaves 

assimilate the flavors of the meat, the 

same used in a rich “feijoada”. 

Use 

“Maniçoba”, typical of the <strong>Amazon</strong>, is 

an indispensable dish for festive dates. 

Today the “maniva” is sold already 

three or four days precooked. 

Classic 

A rich “maniçoba” is accompanied by 

white rice, “farinha d’ água” and spicy 

little peppers. 

Exotic and a must-eat 

The muddy color of the maniva. 



127

Maniçoba, a stew made 

of cassava leaves 


128

In the small house the “farinha” is produced 





Tipitis 


The grated mass of the fresh cassava goes to the tipiti 

and is squeezed, releasing the tucupi. The tucupi rests 

and the gum sits on the bottom of the container. 

Remove the gum and the tucupi is boiled. 


Variations of 

tucupi 

Being a completely handmade 

product, the taste of the tucupi 

offered in the market varies a lot. It 

depends on the region, the manioc, 

always brave, used and the time of 

disenchantment gives tucupis with a 

more floral palate, until sweet, 

others distilled for a longer time 

more acid, taste much more spicy, 

complex or deliciously vinagry. 

Tucupi has unami 

One finds in the tucupi the "fifth" and 

newest taste of the palate, the unami. The 

japanese word translates as tasty, delicious. 


Tucupi 

Origin 

The “tucupi”, a greenish yellow 

liquid, is taken from the poisonous 

cassava. The technique, developed 

by the Indians, is applied until today 

the same way. The cassava is 

watered during three days, later it 

is peeled, grated and then squeezed 

into the “tipiti” or another sieve to 

releasing its juice, the “tucupi”. 

The “tipití”, an ingenious hollow 

tube made from palm leaves and 

twisted with the help of a branch. 

The obtained “tucupi” rests for 

some time while the “gum” sits on 

the bottom of the container. From 

this gum is gained the “tapioca”. 

The liquid goes through a long boil 

to destroy its poison. 

Aroma 

Deliciously floral or acidic, with 

flavors of soil and forest. The broth 

got seasoned with salt herbs and 

chilly peppers. In some regions also 

is used sweet “tucupi”. 

Use 

For stews, the classic duck at tucupi, 

piglets or other parts of the pork, in 

fish stews with fish, shrimp or in the 

local dish “tacacá”. 

Classic 

“Tacacá” or with duck and fish, 

stewed in the liquid. 

Exotic 

In the vinaigrette or in the form of 

sorbet. 

Unmissable 

A nice “tacacá” with the inseparable 

company of gum and dry shrimps. 


 

136


Tacacá 

137

Pubação 

Part, about 1/3 of the cassava goes 

to the “pubação”. Peeled off is left in 

the water for a few days and then 

mixed with the fresh manioc, already 

grated and squeezed. 


Grating a second time 

The mass, already expressed in the tipiti, 

passes, along with the manioc pubada, a 

second time by the crusher. Again squeezed 

it is ready to go to the oven, turning flour. 

The tucupi that leaves this second squeezed, 

is discarded or used to kill pests. 


Pubação 

Toasting: Sieved, the dough goes to the plate where it is toasted 


“Farina” production 



142

Traditional containers for “farinha d´água” 


Selling “farinha” 


144

Al kinds of cassava flour 

They are affectionately called "Biscoito", "Especial", "Carimã", 

"Pure" or "Surui." Some are famous like the ones from Uarani or 

Bragança - who thinks that flour, cassava flour of the type “farinha d’ 

água”, is a simple thing, has deceived himself. 

Not only there are more than 4,000 varieties of cassava in Brazil. Both 

types of cassava, the sweet one and de brave one produce some type 

of “farinha”, normally distinguished by color. The flour of the sweet 

cassava flour is white, the one obtained from brave cassava it is 

yellowish. Who consumes them, not a “liter”, but one, even two sacks 

per week (!), always fresh, has each one his favorite. The rustic one with 

the big lumps called “baguda” is usually the most expensive, 

endangering the tooth fillings. Depending on the usage, there is also a 

fine one, the “farofa", suitable for the preparation of any type of food 

with the same name. Who consumes a lot of “farinha”, appreciates it 

not only accompanying the daily bowl of açaí, but also combines it with 

sweet dishes. The same persons although know the exact "day of the 

“farina“ of their street market. On this day, the shipment of new fresh 

“farinha” arrives. Even from the leftovers of the flour production, the so 

called “crueira”, somebody takes advantage, piling it into a fine powder, 

which yields in a great porridge. 


145


Farinha d´água 

Origin 

Flour, light, tasty and crunchy it is the 

daily bread of the less favored, they eat 

it mixed into the morning coffee and it 

accompanies all other meals. The name 

“water flour”, “farinha d’água”, refers 

to the process. The brave cassava is 

softened and fermented for several 

days in fluent water. Then it is grated 

squeezed, constantly stirred and dried 

on iron plates heated with huge ovens. 

There are numerous types of flour: 

Yellow ones, white ones, very fine or 

coarse-grained ones, the latter the 

most appreciated. One of the most 

famous flour is the one from Uarini. 

Before you buy the flour, you may taste 

it. Do it the native way. They take a 

handful with their fingers and throw it 

just into the mouth. Each of the local 

street markets has a special day on 

which new, very fresh flour arrives. 

Aroma 

Dry but crunchy and delicious, lightly 

sour. The fresher the flour, the better. 

Use 

Versatile, it fits as soup, in the “pirão” a 

type of local porridge, in “farofas” or 

accompanies any salty dish or “açaí”. 

Also, is toasted together with Brazil 

nuts. 

Classic 

In “farofas” or with fish. 

Exotic 

“Chibé”, the refreshing soup, very 

simple: water, spices and “farinha”. It 

can be eaten hot or cold. 

Unmissable 

The “pirarucu na casaca” or the 

“mujica”, a traditional soup, flavored The <strong>Amazon</strong> on the plate 

with avium or piracuí. 

147

Crush a small chili pepper 

with a fork, on the 

bottom of the plate or the 

“cuia”, the local bowls, 

add a few drops of lemon 

juice, a pinch of salt and 

abit of olive oil. Then add 

the flour and the rest of 

the food. 

On an 

<strong>Amazon</strong> 

table 

On an <strong>Amazon</strong>ian table 

never may missing, always 

you can find some type of 

flour,”farinha”, that special 

flour. It combines with 

almost everything, thickens 

the “açaí”, accompanies the 

fish or soaks even the 

coffee or goes with a 

dessert. Also the little chili 

peppers never will missing, 

indispensable, red, yellow, 

oranges or even purple. 

More or less pungent, 

stinging or smelling, they 

are perfume and spice, 

fresh or preserved in oil, 

tucupi, vinegar or cachaça 

they flavor any local food. 

Accustomed with very well 

salted food, <strong>Amazon</strong>'s 

habitants also do not 

despise a few slices of 

lemon, especially in fish 

dishes. 


148

Mujica, a fish soup with cassava “farinha” 


149

Pirão made from cassava flour 


Grilled fish on a bed of flour 


151

“Farofa” with bananas and fish 


152

All tipes of “Beijucica” 


Delights from other 

times 

Pé-de-moleque, beijus moles , and fried bolinhos 

de puba - the grated cassava dough, whether or 

not pubescent, as much as gum or tapioca in 

flakes, is pure, mixed with fresh grated coconut or 

chestnuts countless types of cakes flattened and 

dumplings, some baked on banana leaf others fried 

in oil, one tastier than the other. 


Nothing gets lost - which does not pass through the sieve, dries in the sun and turns, pilado, crueira 


Tarubá 

Origin 

The milky drink made from cassava, called “tarubá”, is one 

more inheritance left by the indigenous peoples, nowadays 

almost exclusively sold at the street markets of the 

countryside. Packed in plastic sachets, yellow or white, 

depending on which type of cassava it derives, mixed with 

green leaves of “curumi” or “curcumin-cará”, Ravenala 

Guaianensis, it is normally sold nearby the “tucupi”. Getting 

“tarubá” is laborious. The procedure consumes several days. 

First it need to be extracted the “tucupi” from the mashed 

cassava, traditionally squeezed in the “tipiti”. From the 

remaining paste are formed giant “beijus”, some flat 

pancakes, roasted on large iron plates. Ready, the “beiju” is 

put on a bed of leaves, where it is moistened with water and 

sprinkled with “curumi” leaves and covered with more palm 

straw. Thus protected, the paste relax for a certain sequence 

of days. The time determines whether an alcoholic 

fermentation start or not. The finished drink, diluted with 

water, is used at normal days. “Tarubá” capable of getting 

drunk is reserved for the days of celebration, those never are 

missing in the “colonia”. Of pleasant aroma, milky and softly 

sweet the drink must be rich in 

nutrients. 

Other similar drinks are called 

“mocoroó”, “pajuaru”, “tiquira” 

or “caxiri”. The “maniquera” is 

made from the broth of boiled 

cassava, mixed with purple yam. 


156

Different types of “cuias”, calabashs 

Calabash fruit 


157



159

CAFÉ 

regional 



161


162


163


164

Specially strong and 

comforting – local 

breakfasts 

Orange “pupunhas”, purple yams or buttery cassavas, 

everything very well coked, just falling apart? Some 

of the most various “mingaus”, local porridges, a 

couscous, light and airy, color of egg yolks, or a 

simple tapioca, simple with a fine layer of butter or 

stuffed with fried egg? Everything quite comforting, 

enriched with generous spoonfuls of juicy coconut 

milk or, even better, covered with little streams of 

pure condensed milk - so indispensable as the 

powder milk into the morning coffee. Breakfast on 

the street called “café regional” is rarely eaten at 

home or from porcelain dishes. Here it is served in 

cheap glasses, disposable plastic wares, in local 

bowls and over banana leaves. Countless gifted 

women sell it in front of their houses or even on the 

street from their treats. Wheeled carriages replace 

the trays of yesterday. Every street market has also 

fix booths, very well frequented. Here the variety is 

even bigger and yummier. 


165


166

Goma 

Origin 

Both types of cassava, the sweet and 

the brave one provide a fine white 

starch, a powder, called “goma”, “ 

fécula“, or „polvilho“. Cassava is grated 

and mixed with a little water, the so got 

“manipueira” is squeezed. The thick 

dough turns flour and the broth, the 

“tucupi”, decanted in a container in 

whose bottom the “goma” 

accumulates. Perfectly dry, it can be 

stored for a long time. It is one more 

benefit that can be obtained from the 

manioc. An additional use of the 

cassava, developed by the indigenous 

inhabitants. Portuguese chroniclers 

report that they were able to prepare 

seven different types of flour. The wet 

gum, or re-humidified (photo left) turns 

into wet or dry “beijus” and delicious 

tapiocas with varied toppings. 

Aroma 

Its delicate and neutral taste reminds 

simple flour or starch made from maize 

or potato. 

Use 

Very versatile, combines with both 

salted and sweet dishes and any type of 

fillings. The native developed the 

technique to make “tapioca”, thinly 

pancakes baked on a iron plate. The 

gum although is used to make porridge 

or as a translucent liquid which can not 

be lacking in the “tacacá”. 

Classic 

In the form of tapioca. 

Exotic 

In the gelatinous-looking ingredient, 

part of the “tacacá”. 

Unmissable 


Wet tapioca with Brazil nuts 

167

Tapioca - receita básica 15 porções 

500 g de goma de mandioca 

Água suficiente para cobrir 

a goma (250-300 ml) 

1 colher (chá) de sal 

T 

Manteiga a gosto 

Leite de coco para molhar 

Flocos de coco para polvilhar 

Açúcar a gosto 

Cubra a goma na véspera por completo com água. Deixe-a 

decantar. No outro dia a goma se „sentou“ no fundo. 

Descarte, com muito cuidado, toda a água e seque a 

superfície da goma com um pano ou uma fina camada de 

farinha a qual absorve toda a umidade. Quebre a massa 

em pedaços e passe por uma peneira, se quiser, peneire 

diretamente numa frigideira aquecida. Acrescente sal a 

gosto e espalhe o pó rapidamente formando uma fina 

camada que nem uma panqueca. Asse dos dois lados por 

mais ou menos um minuto. Passe um pouco de manteiga e 

enrole ainda quente. Tradicionalmente serve-se a tapioca 

sob folhas de bananeira ou embrulhada em fatias da 

mesma folha. Para molhar a tapioca, adocique o leite de 

coco, esquente-o e derrame com cuidado sobre a tapioca. 

Sirva dobrado ao meio ou enrolada e polvilhada com os 

flocos de coco. Também mistura-se castanhas 

previamente torradas à massa. 


Diferent types of tapiocas 


169

Small breads made of goma 



171

Granulated 

Tapioca 

Origin 

Granulated tapioca is another 

derivative from the so versatile 

cassava. The process coagulates the 

wet gum in granulates and then bursts 

the flakes on a hot plate, rolling them 

constantly. In this way the particles of 

the starch form flakes or irregular and 

light balls of various sizes from tiny to 

large. Afterwards it is dried for 

completely in an oven. The result is a 

very delicate and light flake with a 

translucent and crisp aspect. 

Aroma 

Its taste is relatively neutral. Gently 

crunchy, explodes in the mouth, 

remembering rice flakes. 

Use 

Very versatile, it is added to “açaí” and 

is the main ingredient in the delicious 

tapioca couscous, in porridge, pudding 

and tapioca ice cream the last ones 

always, In the last cases always 

moistened with milk or coconut milk. 

Classic 

Traditionally accompanies, the bowl of 

acai with or without sugar. 

Exotic 

So old-fashioned as delicious: tapioca 

porridge or tapioca cuscuz. 

Unmissable 

Tapioca porridge with a generous 

portion of condensed milk, tapioca ice 

cream or the typical local ice cream 

called “paraense”: “açaí” with tapioca 

mixed together. 


172

Local breakfast 


173



175

Jungles’s 

Savors 


Traditional utensils 



178


179


180


181


182


183

Açaí 

Origin 

The açaizeiro, Euterpe precatori, acaí of 

the state <strong>Amazon</strong>as or Euterpe oleracea, 

variety of Pará, belongs to the <strong>Amazon</strong> 

region. As the saying goes: Who comes 

to Pará, makes a break and drinks “açaí”, 

keep staying. The slender palm that 

reaches 30 meters, provides a small 

coconut, wrapped in a thin, hard and 

purplish, almost black shell, who grows 

in clusters. Softened in water, extracted 

manually or with special machines, it 

delivers the “açaí”. The purple red liquid 

is sold in several thicknesses of the very 

viscous to quite watery, the latter is sold 

cheaper. Very rich inanthocyanin, but 

very perishable the best “açaí” is the 

freshest one. Taken in the morning, at 

noon it already tends to sour. A 

complicate business, also subject to crop 

oscillations. Only in the city Belém “açaí” 

is sold the whole year long. The yummy 

white “açaí”, a greenis colored variety is 

even more difficult to be get. 

Aroma 

Complex, with a taste of forest and 

earth with a metallic touch. 

Use 

Very nutritious and energetic, “açaí” 

popularly is taken at the morning and 

at noon as a lunch. 

Classic 

With fried fish, “farinha” or tapioca, in 

the porridge and as ice cream. 

Exotic 

With fried fish or beans and “farinha” - 

A good “caboclo”, native, meal. 

Unmissable 

Try to get white “açaí”, available only 

between July and January. The <strong>Amazon</strong> on the plate 


184

Açaí with fish - a 

classic combination 


185


186

Bacaba 

Origin 

The bacabeira, Oenocarpus bacaba, 

which reaches a height of 12 meters, is 

native to the <strong>Amazon</strong>. The brown 

liquid, obtained from the thin bark of 

the dark coconut and processed with 

water, is taken in the same way as the 

“açaí”, sweetened or not and mixed 

with tapioca in flakes or with “farinha”. 

The “bacaba” is greasier and sweeter 

than the “açaí” and the little coconut is 

browner and bigger. The caboclo calls 

the bacaba "strong" because of its high 

fat content. In the specialized houses 

they hit special flags announcing the 

delights of the day: White flag - 

bacaba, red flag - açaí. 

Aroma 

Complex, resembles earth, forests and 

nuts. 

Use 

It is of seasonal and irregular offer - the 

plant is not domesticated. It usually 

fruits after the “açaí”. The bacaba 

“wine” is appreciated in the same way 

of the açaí, mixed with “farinha” or 

tapioca, with or without sugar. 

Classic 

Pure, with fish, or sweet, also in the 

form of ice cream. 

Exotic 

Accompanying fried fish - the perfect 

“caboclo”, native meal. 

Unmissable 

Pure, at most with a little sugar and 

flakes of tapioca. 


 


187


Buriti tree and fruit 

188


Coasters 

189

Buriti 

Origin 

The buriti or miriti, Mauritia flexuosa, 

one of the most majestic palm trees 

of the <strong>Amazon</strong> and its origin is the 

North of South America. Its leaves 

resembles a huge fan and this palm 

tree prefers wetlands and floodplains 

to grow strong. It likes to have 

literally one foot in the water. The 

brownish-orange and oval fruits 

sprout in large bunches and are 

covered with bright scales, hiding a 

sweet and greasy pulp of a strong 

orange. 

Aroma 

From a fruity, sweet aroma, but very 

substantial and oily, which 

remembers plums or oranges. 

Use 

The pulp is processed in jus with high 

concentration of vitamin C, creams, 

ice creams and a sweet paste, that 

can be cut. Processed in some type of 

flour, the pulp is enjoyed with milk. 

Classic 

A sweet paste, which preserves the 

color orange and a salty porridge. At 

the countryside its pulp is used to 

boiling fish. 

Exotic 

Using the bloody red oil to fry. The 

meat of a wild pig, the “porco do 

Mato”, becomes all orange, when it 

delights itself of the fruit. The 

caboclos, the natives, use buriti pulp 

also to boil fish. 

Unmissable 

Sweet paste, delicately and lightly 

sour. 


 

190

Buriti porridge 


191

Cacoa fruit, juice and powder 


192

Cacoa, juice & 

cacao nibs 

Origin 

Recent research lead to believe that 

the cacao tree, Theobroma Cacao, is 

Brazilian, originating from the 

headwaters of the <strong>Amazon</strong> from where 

it spread throughout Central and South 

America. Also, recently native cacao is 

systematically harvested of at the 

<strong>Amazon</strong>ian river’s borders. Cocoa of 

excellent quality is grown at the Trans- 

<strong>Amazon</strong>ian highway. Chocolate with 

terroir has become a major trend on 

the high competitive cacao market. 

Cacao is a sub-forest plant that grows 

underneath a plant cover of bigger 

trees, the <strong>Amazon</strong> cacao start to reach 

the market industrialized and also with 

by-products such as white cocoa juice, 

made of its pulp and nibs, fermented 

almonds of high quality. 

Aroma 

The milk white cocoa juice has a very 

nice aroma, remembering “bacuri” or 

“graviola”. The nibs have the complex 

taste of pure cocoa. 

Use 

Cocoa and chocolate are classic. The 

juice is perfect to make jam, compote 

and liqueurs and the nibs enrich, whole 

or crushed, cakes, shakes and creams. 

Classic 

Juice and cocoa nibs in natura. 

Unmissable 

Juice and cocoa nibs in natura. 


 


193

Cacauí 

Origin 

The cacauízeiro, Theobroma 

Speciosum, the smaller and wilder 

relative of the cacao, and also from 

the cupuaçu, is native to the 

<strong>Amazon</strong>. It grows on a tree with a 

narrow trunk and a small canopy 

that can reach 15 m in height and 

can only be found in the jungle. Also 

called monkey or alligator cocoa, it is 

rarely cultivated. Its fruits are sold 

on the edge of the street or at street 

markets on the country side. The 

bark of the fruit is soft but woody 

and forms a more or less 12 cm 

capsule, hiding the seeds, well 

organized and wrapped in a thin 

layer of juicy pulp of delicate floral 

taste. Between September and 

October the trunk rediscovers itself 

with clusters of small red purple 

flowers which e exude a strong odor 

of lemon and are also edible. 

Aroma 

The pulp has a delicate, fresh and 

slightly citric aroma. 

Use 

The pulp is eaten in natura. The seed 

provides a type of chocolate. 

Classic 

Devoured in natura or in the form of 

juice. 

Exotic 

Use of edible flowers. 


 


194

Mari gordo / 

Umari 

Origin 

The fruit “mari” or “umari”, 

originates of the <strong>Amazon</strong>. There are 

two types of umari: The umari 

Poraqueiba paraenses is orange and 

grows in on a tree up to 40 m high. 

The umari Poraqueiba sericea is 

more cultivated in the state of 

<strong>Amazon</strong>as, grows in a tree up to 12 

m height and is color is a deep 

purple ranging up to a bright black. 

The oval fruits with a smooth shell 

have a size of 4-10 cm. The 2-5 mm 

thick fat pulp involves a woody core. 

Aroma 

It has a pleasant taste, a strong and 

characteristic aroma with a slightly 

earthy savor which resembles 

butter. 

Use 

In natura or with cassava flour or 

smashed as a paste which is put on 

the bread at the place of butter. 

Classic 

Gnawed away from the core or 

mixed with “farinha”. 

Unmissable 

Consumed in nature. 


 


195

Piquiá 

Origin 

The piquiá, Caryocar villosum, is a 

majestic tree of the <strong>Amazon</strong>, almost 

extinct for its valuable wood. Is well 

different from the “pequi”, Caryocar 

Brasiliense, a small tree native of the 

“cerrado”, one of Brazil’s biomes. The 

two fruits with it interesting bitter taste 

are enjoyed boiled in rice, although the 

fruit of “pequi”, much smaller, is 

regarded as more palatable. The thick 

brown bark of an earth-grayish color 

involves several yellow seeds. Its thin 

yolk yellow layer is greasy, has an oily 

and deliciously bitter taste. The pulp 

must be gnawed away from the core 

with the teeth or shaved with a spoon. 

Unlike the core of pequi of the 

“cerrado”, the <strong>Amazon</strong>ian variation 

offers no danger and has no thorns. 

Only who wants to enjoy the almond 

in-between the lump, also edible, 

should be careful, - it is well protected 

by dangerous thorns. Considered 

capricious, many “piquiázeiros” do not 

provide fruit every year. 

Aroma 

The pulp is oily, smell and taste unusual 

and has a mild bitter savor. 

Use 

Pulp and oil, removed from the pulp 

are appreciated for frying fish. 

Classic 

Cooked with rice. 

Unmissable 

Cooked and gnawed away from the 

core. 


 


196

Pupunha on the tree 


197

Pupunha 


Pupunha sold at a street market 


199

Peach-palm 

Origin 

The peach-palm fruit, bactris 

gasipaes, em portugues called 

pupunha, belongs to the “várzea” 

forests and flooded areas of the 

American continent. It is believed that 

the Peach-palm played an important 

role in the feeding of pre-Cabralian 

inhabitants. The peach palm tree get 

a height of 20 m and does not give 

away its fruits easily. It defends them 

with violent thorny rings. Today exist 

varieties without thorns too. On the 

street markets there are all type of 

pupunhas, very small ones and 

enourmes, with quite different forms 

and a wide game of colors: green, 

yellow, orange up to a bright red. The 

pupunheira also provides an excellent 

palm heart. 

Aroma 

Cooked in salted water, remember a 

firm sweet potato, but it is more 

greasy and mealy. 

Use 

Rich in vitamin E and very nutritious, 

it takes part of the local morning 

coffee or afternoon tea. It is ideal for 

purees, pastries and cakes. The core 

contains an edible nut. 

Classic 

With coffee, replacing the bread. 

Exotic 

In purees and cakes. 

Unmissable 

Simple, boiled in salty water. If you by 

them, ideally mix together from 

several bunches to enjoy the tastes 

quite different between one and 

another. 


 


200

Tucumã-do- 

<strong>Amazon</strong>as 

Origin 

There exists in the <strong>Amazon</strong>, from 

where tucumã is native, varieties 

well distinct of Tucumãs. The 

tucumã-do-<strong>Amazon</strong>, Astocaryum 

tucumae, grows on a low palm tree 

and its coconut is round and has a 

thin yellowish-green shell. The thin 

layer of edible pulp underneath the 

shell is very oily and has few fibers. 

It is very popular in Manaus and sold 

at any corner and any time of year, 

often already peeled into fine 

stripes. Its taste is quite woody and 

not sweet at all. The tucumãs are an 

excellent source of vitamin A. 

Aroma 

The thin pulp of the round coconut 

has a taste which resembles oily 

wood with an taste of earth and 

jungle. 

Use 

Very nutritious, the locals eat 

tucumã together with everything. 

They eat it raw, just like a snack, put 

it in sandwiches, burgers and tasty 

tapiocas. 

Classic 

Just in natural. 

Exotic 

In-between the famous local 

sandwich “X-tudo”, or “X-caboclo”, a 

sandwich which embraces all 

ingredients available, what always 

includes tucumã. 

Unmissable 

Local amazon coffee: Tapioca with 

egg, cheese, banana and tucumã. The <strong>Amazon</strong> on the plate 


201

Sanwich X-tucumã 


202

Sweet tucumã 


203

Tucumã-do- 

Pará 

Origin 

In the <strong>Amazon</strong>, from where Tucumã is 

native, exist quite distinct varieties of 

tucumã. The tucumã-do-Pará, 

Astocaryum vulgre, from the várzea and 

soils under water, is a low palm tree 

who grows up to 20 m. The color of the 

tucumã-do-Pará is from an intense 

orange. The leafy bunch with the ripe 

coconuts can be seen from far away 

and stands out from the dark trunk 

covered with long and pointed thorns. 

Nowadays, ware developed varieties 

without this defense. The fruit of this 

tucumã is more fibrous and much 

sweeter than the tucumã appreciated 

in the <strong>Amazon</strong> state. 

Aroma 

Peoples eat the pulp under the thin 

shell of an intense orange and a 

pleasant natural but oily sweetness. 

Use 

Contains three times more vitamin A 

than carrots and is rich in fats. The pulp 

is used for juice, porridges, liqueurs and 

ice creams. 

Classic 

In natura, in form of refreshments or in 

desserts and ice creams. 

Exotic 

Tucum juice, a refreshment quite 

substantial. 


 


204

Uxi 

Origin 

The uxi, Sendopleura uchi, an 

genuinely <strong>Amazon</strong>ian fruit, is 

nicknamed to the poor man’s fruit, 

since it does nothing to call any 

Attention or to be discovered. But 

under the thin marbled, earthcolored 

bark it hides a tiny layer 

of scented pulp. Gnawing its pulp 

down from the oval stone with the 

teeth, it is appreciated by children 

and those, whose soul preserved 

some childish side. The others 

enjoy it in refreshments and ice 

creams. It is only sold in street 

markets on the country side or by 

vendors on the street. Fruit of 

quite a large tree in the forest, it 

can reach a height of 40 meters, it 

is fairly oily and even provides an 

oil which resembles in consistency 

and taste olive oil. 

Aroma 

The oily pulp is slightly sandy and 

tastes like a nutty banana and also 

remembers forest, bark and earth. 

Use 

In natural, refreshments, sweets, 

pastries, liqueurs and ice creams. 

Classic 

Gnaw straight from the core. 

Exotic 

The oil, produced by hand. 

Unmissable 

In natura 


 


205


Water, Salt 

sun & wind 


Salted fish 


208

Saltes shrimps 


209

Salted and 

dried shrimps 

Origin 

To salt, dry or smoke fish or shrimp, 

Caridina sp, are ancestral preserving 

methods, much appreciated in the 

<strong>Amazon</strong>. They do not only conserve 

the crustacean, but also add new 

flavors. Already the natives must 

have dried local fish and prawns of 

the rivers and of the sea. A form of 

storing food and got the necessary 

provisions for fights and wars or to 

face the great floods. With the arrival 

of the salt, brought by the 

Portuguese colonizers, the old 

technique was improved. 

Aroma 

Dried, salted or smoked prawns 

preserve a strong and complex taste 

of seafood and sea salt. 

Use 

Covered for a few hours with water 

to get rid of the excess of salt before 

use, washed with lemon to take away 

the “pitiú”, the fish smell, this type o 

prawns take part in many <strong>Amazon</strong> 

dishes, many of them consumed in 

the mobile stalls bordering streets. 

The custom dictates that these foods, 

a type of <strong>Amazon</strong>ian fast food has to 

be served in the late afternoon and 

early evening. 

Classic 

In the tacacá, vatapá and caruru. 

Exotic 

In the tacacá, baited with a toothpick 

and eaten whole including the shell. 

Unmissable 

A good “tacacá” taken in the street The in <strong>Amazon</strong> on the plate 

the traditional black “cuia”. 

210

Caruru 


211

Avium 

Origin 

The avium or aviú, ace Americanus, 

is a very tiny micro-shrimp of 

approximately 8mm. Its eyes are as 

small as a point on the i. It is a 

freshwater crustacean from the 

region of Cametá or Santarém, 

brought by the rivers first floods, the 

<strong>Amazon</strong> in Cametá and the Tapajós 

in Santarém. 

During one year it appears only a 

few months, later on it disappears. 

Through this time it can be 

appreciated deliciously fresh. During 

the remaining time it is usually sold 

cooked and salted. 

Aroma 

Its delicate aroma is very similar to 

the aroma of others fresh or salted 

shrimps just a bit more delicate. 

Use 

The avium is used in dumplings, 

omelets, “Mojica” and other fish 

soups, farofas and pies, replacing 

with distinction, fresh or salted 

shrimps. 

Classic 

In “Mojica” and in the avium balls. 

Exotic 

In the “vatapá” or “açorda”, a 

delicious purée made of old bread. 

Unmissable 

In a “Mojica”, the simple thick soup 

made of “farinha” and fish or srimps, 

flavored with thousands of very tiny 

shrimps. 


 


212

Mujica, a soup with avium and farinha 


213

Selling crabs 


Moqueca with shrimps 


215

Acari-bodó 

Origin 

The family, loricariidae, fishes 

popularly known as “cascudos”, 

which refers to its armor, perfect for 

a knight, covers in South America 

more than 200 species. As the name 

says, its body is covered by several 

rows of richly ornamented bone 

plates. The “cascudos” live at the 

bottom of rivers and freshwater 

lakes. They are vegetarians and feed 

on organic waste. Champions of 

survival, they buries oneself into the 

mud in periods of low waters or 

drought and can survive by this way 

for some time. Also they can stay 

alive for some hours out of water. 

The “acari” fish divide the spirits, 

probably by its antediluvian 

appearance or because they feed on 

mud. 

Aroma 

Its well-protected pink flesh, once 

achieved, it is delicious and without 

any bones and just a little earthy 

touch. 

Use 

Grilled over charcoal straight in the 

harness, fried and stew. Its strong 

meat also combines very well with 

tucupi. 

Classic 

Grilled with chili peppers and 

“farinha”. 

Exotic 

The whole fish seems exotic. 

Unmissable 

Cooked with vinaigrette in the 

pressure cooker. 


 


216

“Acarí-bodó” fish in “tucupi” 


217

Piracuí 

Origin 

Piracuí is a fish meal, produced by a 

millennial method, developed by 

the local indigenous population. To 

keep the so perishable fish available in 

form of a nutritious powder, ensures 

survival through long periods of high 

waters and with a shortage of fish. It is 

a very practical and wise way to 

preserve a precious food. To prepare 

“piracuí” are used several types of 

different fishes among them 

“tambaqui”, “tucunaré”, “acari-bodó” 

or “tamuatá”, the two last fishes from 

the “cascudo” family. First the fishes 

were baked, then shredded and dried. 

Processed in this way, they can be 

preserved for months. The indigenous 

inhabitants used to feed mainly 

cassava flour and piracuí during their 

hunting excursions. If you like to buy a 

tasty one, you have to taste it before. 

Aroma 

The aroma of the piracuí is quite 

strong, remembering salted fish. The 

piracuí with “acari” is more fibrous 

and of intense flavor. The one made of 

“tamuatá” is softer in taste and can be 

consumed pure. 

Use 

Hydrated, the “piracuí” replaces 

salted shrimp or fish in soups, 

vatapá, pies and fish balls. 

Classic 

In the “mojica”, the fish soup. 

Exotic 

Pure or with farinha. 

Unmissable 

A good “mojica” with piracuí. The <strong>Amazon</strong> on the plate 

218

Traditional 

fishballs 


219

Fish„s flour, aviu and salted pirarucu 


220


221

Salted pirarucu 


222

Arapaima 

Origin 

The pirarucu, Arapaima gigas, is the 

Largest existing fish with scales of the 

freshwaters, also known as Brazilian 

cod. He lives exclusively in the <strong>Amazon</strong> 

basin in shallow waters where it is 

feeding on other fish, crabs and turtles. 

It is a giant fish, it easily reaches 3 

meters in length and a weight of 200 

kg. Its elongated, cylindrical body has a 

small head and is covered by giant 

scales. Obliged to breathe every 10 to 

15 minutes, it emerges on the surface, 

where the fisherman's harpoon is 

waiting. To be transported over long 

distances and to be sold, it is cut in 

huge sheets and is often salted. In 

danger of extinction, there is already 

farmed arapaima on the market. 

Aroma 

Its fresh flesh, cut into huge files, 

almost boneless, is delicious. It has the 

typical taste of freshwater fish, sweet 

and is very appreciated to be brined or 

salted. 

Use 

King of the fishes, is used for an endless 

range of delicious dishes. 

Classic 

In the stew, with tucupi, fried, roasted 

or shredded. Richer parts with more fat 

are appreciated very much, especially 

roasted on the fire. 

Exotic 

Pirarucu “na casaca - on the coat” with 

bananas pacovã and cassava flour. 

Unmissable 

Grilled, just simple with some “colorau” 

and salt. 


 


223

“Salted pirarucu de casca” 


224

Local earthenware 


225

Local earthenware with moqueca 


Cooking utensils for fish 


227



229

PASTures 

& backyards 



231

Redy to be sold 


232


233

Free range 

chicken 

They are called "black giant" or simply 

"common hickory" and have been 

domesticated long times ago – on earth 

exist approximately 300 breeds of 

chicken, gallus gallus domesticus. Many 

<strong>Amazon</strong>ian backyards with beaten and 

sandy soil are populated by this type of 

chicken, free and happy, sharing in 

friendly conviviality the same space 

with ducks and even some vultures, 

exhibiting the beauty of their bright 

plumages of the most varied colors and 

designs. Rustic birds, raised for 

subsistence by both the eggs and their 

tasty meat, they feed all day, 

constantly rolling the ground, 

scratching, and the roosters crow early 

in the mornings. Those who have 

tasted their meat, which is quite hard 

and it hardly has some flesh on the 

breast, but juicy and full of flavors, can 

not resist, even if the price is much 

higher than that of an industrialized 

chicken. 

Aroma 

The hickory egg stands out for its 

intense yellow yolk. Of meat rich in 

complex flavors, but much harder than 

the meat of normal chicken. 

Use 

In all dishes with egg or chicken. 

Classic 

Stuffed country chicken. 

Exotic 

Indian fashions with local curries and 

fruits. 

Unmissable 

A fresh egg fried in butter with a pinch The <strong>Amazon</strong> on the plate 

of salt. 

234

Chicken transport 


235

Chicken transport 


236

Chicken, sold slaughtered on the spot 


237

Free range 

duck 

Origin 

The <strong>Amazon</strong>ian duck, cairina 

moschata, a black duck, was 

domesticated by the South American 

Indians because they enjoyed its 

meat with the taste of hunting and 

light brown coloring. During the 

domestication it has lost its original 

black color and today the ducks 

exhibit plumage of diverse colors, 

often mixed with white. The 

characteristic red warts underneath 

the duckbill indeed did remain. High 

point of any northern festive date, 

they are especially appreciated into 

the “tucupi”. On the country side still 

are these very happy ducks, bred 

freely in many backyards. 

Aroma 

Both flesh and bones have a light 

brown color and their taste reminds 

of hunting, being much more intense 

than chicken’s flesh. Created free 

range, the ducks flesh takes a long 

time to soften. 

Use 

Stewed, fried or shredded in the rice 

or as a pastry and pies filling. 

Classic 

On feast day – duck in “tucupi” or 

”arroz de pato”- duck rice are a good 

choice. 

Exotic 

Roasted, covered by a delicious layer 

of “cupuaçu” or “araçá” pulp, local 

acid fruits, you get al local version of 

the duck à l’orange. 

Unmissable 

Stewed in “tucupi”. 


238

Duck in tucupi 


239

Belém - Ver-o-peso‟s meat market 


240


241


242


243

Butcher, Santarém 


244

Marajó island - buffalos 


245


246

Local cheeses 

Origin 

There are three traditional cheeses, 

made from raw milk that compete for 

<strong>Amazon</strong>ian’s prevalence, all cheeses 

with short maturation: Marajó buffalo 

cheese, “queijo de búfala”, soft and 

creamy, the rennet cheese, “queijo 

coalho”, a little sour and the rich and 

fatty butter cheese, “queijo de 

manteiga”. The butter cheese is made 

from raw milk without the addition of 

rennet and is a buttery cheese, with a 

yellowish mass and a rather rough shell. 

Typical of Northeastern Brazil, rennet 

cheese became famous when sold in 

barbecued skewers. In its preparation 

rennet or other coagulant enzymes are 

added to the milk. It takes time to melt 

and you get a nice crust when roasting. 

Marajó cheese is produced in a very 

simple way from skimmed-buffalo milk 

and spontaneous fermentation, noting 

that the legislation allows up to 40% of 

bovine milk in the declared cheese of 

buffalo milk. 

Aroma 

The buffalo cheese has the mild taste of 

buffalo milk. The butter cheese has 

aroma and buttery color and creamy 

texture. The rennet cheese is a little 

saltier with a slight touch of acidity and a 

very firm dough. 

Use 

They are very neutral cheeses and 

combine with salty and sweet dishes. 

Classic 

Buffalo meat backed with some melted 

buffalo cheese. 

Exotic 

Cheese baked with honey and banana 

Unmissable 


Pure with a crisp “beiju sica” 

247

Marajó‟s buffalo 

Origin 

The buffalo, a bovine of the genus bubalus, 

is quite docile, patient and very welladapted 

on the Marajo Island where you 

can find it at many places, even untied or 

ridden, a local type of transport. It was 

introduced by the end of the last century. 

Native from India and Italy, the buffaloes 

are now part of the region, turning the 

Marajó the place with the largest herd in 

Brazil. They belong to four different breeds. 

Some sources describe that it was a 

shipwreck that left the first animals on the 

island, others lead simple commercial 

reasons. Very well adapted to the marshes 

of the region, the buffalo is kept because of 

its milk, which provides the famous Marajó 

cheese, and its delicious flesh. 

Aroma 

Buffalo’s milk is sweeter than caw’s milk. 

The chees is creamy and light. Much 

appreciated is also the yogurt. The taste of 

its meat is similar to beef, gaining in 

softness. The fat content is smaller. 

Use 

Milk, yogurt or cheese. The meat has the 

same use of the beef. 

Classic 

A roasted steak with a lot of onions or a filet 

with buffalo’s cheese au gratin. 

Exotic 

A generous buffalo steak grilled with a slice 

of cheese and some molasses. 

Unmissable 

A juicy gourmet hamburger or local hot dog 

done with chopped meat and a generous 

pinch of cumin and a lot of fresh coriander. 


248

“Filet marajoara”, buffalo‟s steak 

baked with Marajó‟s cheese 


249

Street food 


250

Street food 


251


252

Local bees 


253

Indigenous bee‟s 

wild honey 

Origin 

They are indispensable to pollinate the 

<strong>Amazon</strong>ian forests. They call them “jatai, 

uruçú, jupará, canudo, jurupura”, “white 

girl” or “mosquito”, all bees of the genus 

melípona sp. They are “sweet” bees, 

popularly called indigenous bees, wild 

and sting-less, which add up to about 

130 species. Each one produces its own 

honey with a very distinct color and taste 

and inhabits a nest with an ingenious 

structure, typical of the species. Much 

less productive than imported bees, its 

wild honey stands out for its high acidity 

and a varied and surprising range of 

diverse and complex tastes. Their honey 

is also more liquid than honey from 

stinging bees. Collected during flowering 

in the summer between July and 

December is highly sought on the market 

and gets high prices. 

Aroma 

More sour and some with a slight 

alcoholic trait, obtained by natural 

fermentation, are complex and 

particularly interesting honeys. 

Use 

Very used as medicine, but also for 

consumption in nature. 

Classic 

Consumed in nature 

Exotic 

Used to sweeten in place of sugar 

Unmissable 

Enjoy and be amazed at the varieties of 

native honeys. 


254



256

<strong>Amazon</strong>ians’s 

exuberance 



258


259

k7 


260

Abricó do Pará 

Origin 

The apricot of Pará, Mammea 

American, a fruit from the same family 

as the “bacuri”, is native to the 

<strong>Amazon</strong>, the Antilles and to Mexico. 

The fruit’s size varies widely. The same 

tree can give fruits of the size of a 

lemon or giant as the fist of a boxer or 

even bigger. The rugose shell hides the 

generous layer of apricot colored flesh. 

It’s name may come from the French 

word “abricot”, which describe the 

yellowish orange color. It can be found 

at street markets and in traditional 

backyards, especially in Pará state. 

Aroma 

The apricot pulp is sweet and its 

pleasant taste vaguely remembers the 

one of an apricot, even if its pulp is 

much firmer and of more consistency. 

Use 

Consumed in natura, without or with 

sugar, processed for soft drinks, 

creams, jams, jellies or ice creams. 

Classic 

Devoured in natura or in combination 

with other delights in a very tropical 

fruit salad. 

Exotic 

Added to a green salad - a beautiful 

contrast, or eaten with Marajó buffalo 

cheese. 

Unmissable 

Very mature, harvested directly from 

the tree and devoured in natura. 


 


261

Pinapple 

Origin 

The pineapple, Ananas comosus, part of 

the bromeliad’s family, is a native 

Brazilian and grows very well in hot and 

dry tropical climates. The thorny plant 

with the height of more or less one 

meter, produces one fruit at a time, 

crowned with the characteristic leaves. 

Both, the crown and the pups that are 

born on its foot, been cut and replanted 

will give birth to a new plant. The cradle 

of the pineapple must have been the 

region of Rio Negro and Rio Orinoco in 

the <strong>Amazon</strong>. It seems that the natives 

already planted it in their gardens, well 

before of the arrival of the colonizers. 

Aroma 

The pineapple hides well whether its 

flesh is more sour or sweeter. In the 

<strong>Amazon</strong> traditionally they prefer the 

sweeter ones. It adds to any fruit salad a 

refreshing and exotic touch. 

Use 

Refreshments, desserts and dishes with 

exotic flavor. 

Classic 

Just in natural, as juice or ice cream. 

Exotic 

Mixed with a green salad or 

accompanying a roast duck or other 

grilled meat, giving a refreshing and 

tropical touch to the flesh. “Aluá”, a 

fermented drink made of the 

pineapple's skin and ginger. 

Unmissable 

The Brazilian soft drink which combines 

pineapple, lime and mint leaves or 

crowning a savarin cake with liquor and 

a tropical fruit salad. 


 

262

“Aluá”, a fermented drink and made 

of pinapple‟s skin and ginger 


263

Abiu 

Origin 

The abiu, Pouteria caimito, make part 

of the family of the Sapotaceae. Been 

a completely wild species without any 

domestication, the tree of medium to 

high size, brings fruits of shape and 

aroma that varies a lot. The form can 

be oval or round always showing the 

characteristic nozzle point. The 

smooth and shiny fruit’s peel is 

yellowish-green. If It is consumed 

before it has reached its complete 

maturity, its skin releases a milk, a 

white viscous latex, which works as a 

natural glue, adhering and glue the 

lips. A few drops of vegetable oils can 

solve the problem. Each fruit contains 

three or four seeds from which can be 

extracted a medicinal oil. 

Aroma 

The white and gelatinous pulp of abiu 

is sweet with a sour aftertaste, but 

varies a lot from fruit to fruit. 

Use 

One eats the abiu normally in natural 

or in the form of jelly. 

Classic 

In natura or in the form of jelly. 

Exotic 

In the form of refreshment or remedy: 

the pulp cooked with water and salt is 

used to heal chronic diseases of the 

lung. 

Unmissable 

A very sweet fruit devoured at the 

perfect point of maturation. 


 


264

Araçá boi 

Origin 

Contradicting the name, the araçá 

boi or araça of California, Eugenics 

Stipitata, grows on a shrub native of 

western <strong>Amazon</strong>ia. The fruit has the 

size of a large orange with velvety 

and fine skin and a deliciously sour 

and very fragrant pulp. It belongs to 

the large family of Myrtaceaes, the 

same of guava and other types of 

“araças”. (Photos left, middle and 

below). A very <strong>Amazon</strong>ian fruit, can 

be harvested until three times a 

year. Grows in typically backyards, 

rarely can be found at street 

markets, because it is so delicate 

and perishable. Beyond, it loses its 

perfume when heated. 

Aroma 

The perfume that mature fruits 

exhale reminds of far lemon, 

however it is more complex and 

more fruitful. The aroma and the 

delicious acidity are well-preserved 

in refreshments, mousses and ice 

creams. 

Use 

Refreshments, mousses and ice 

creams. 

Classic 

Juice or ice cream that preserve the 

delicate acidity. 

Exotic 

In raw sauces for meats, fish and 

grilled meats. 

Unmissable 

In refreshment, sorbet or ice cream. 



265

Pacovã banana 

Origin 

There are numerous varieties of 

bananas. The genre of the musas, to 

which the bananas belong, must have 

had its origin in Asia, but there are 

records of the first visitors to the 

North of Brazil, which describe one 

specially type of native banana, so 

long that they even get scared by its 

size. It must have been the pacovã or 

long banana. This type of banana 

must only be eaten cooked, backed 

or fried, different to other bananas. 

They are used still completely green 

or when its bark darkened and 

becomes almost black, indicating that 

its astringent taste has disappeared. 

Aroma 

A more complex, more acidic and of a 

more fruitful taste than other 

bananas. 

Use 

Scraped still green, it gives a great 

porridge, very ripe, with an almost 

black skin, can be processed in 

banana chips. Roasted or grilled or in 

purees it tastes delicious. 

Classic 

Green banana porridge and salted 

banana chips. 

Exotic 

Smashed banana, accompanying salty 

dishes or fish. 

Unmissable 

Green banana porridge. 


 


266

Banana chip 


267

Bacuri-Pari 


268

Bacuri tree 

Bacuri 

flower 


269

Bacuri fruit 


270

Bacuri 

Origem 

The bacuri, platonia insignis, is an 

emblematic <strong>Amazon</strong>ian fruit, 

originating from the Eastern <strong>Amazon</strong>. 

It is known for its delicacy and its 

particular elegant and refined taste. 

The oval fruit with very thick bark of 

citrus-yellow color grows in a high and 

very erect tree, with wanted wood, 

specially used in the shipping industry. 

The layer of pulp that covers the 

seeds, is very soft and thin. To 

produce a small amount of pulp, it is 

need to be scraped countless bacuris. 

Among the seeds is developed a pulp 

tongue, the appreciated “filho of 

bacuri". Skin and seeds contain a 

powerful resin. The bacurizeiro 

regrowth spontaneously by the root. 

Aroma 

The soft white flesh is very delicate, 

slightly acidic and aromatic and 

elegant. 

Use 

The bark of freshly harvested fruit 

contains a resin. The fruit should rest 

a few days before being consumed. 

From the pulp are prepared delicious 

soft drinks, jams and mousses, 

bonbons and ice creams. 

Classic 

Mousse and bonbons. 

Exotic 

Just pure to enjoy the whole 

complexity of the flavors or a liquor 

made of the pulp. 

Unmissable 

Mousse or ice cream with the perfect 

balance between acidity and 

sweetness. 



271

Compote of bacuri 


272

Biribá 


273

Biribá 

Origin 

The biribá, rollinia deliciosa ou 

Mucosa, is a very distinct fruit of the 

large custard-apple family of the 

Anonáceas which include the 

atemoya or the “graviola” and 

“pindíba”. It is supposed that it comes 

from the border region between 

Brazil and Peru. More delicate than 

custard-apples and covered with soft 

horns, it can be found in many 

orchards and is sold at street markets 

or by street vendors. Reaching the 

yellow-greenish color, its a sign that 

it's ready for consumption. It is a very 

perishable fruit and, cut in half, 

exposes its soft, delicious and 

mucilage pulp, involving the seeds of 

a dark brown coloring. 

Aroma 

Delicate and fresh taste reminds by 

far melon with a light touch of vanilla. 

Use 

Its creamy pulp is usually eaten in 

natura. 

Classic 

Devoured in natura because of the 

many seeds. 

Exotic 

Accompanying as a raw sauce a 

delicate fish. 

Unmissable 

Eaten fresh at the exact point of 

maturation. 


 


274

Cajá-Manga 

Origin 

The cajazeira, Spondias dulcis, is 

original of Polynesia, but spread all 

over North and Northeast of Brazil. 

The tall and majestic tree although 

exists in the dwarv version. In the 

<strong>Amazon</strong> is known as the fruit 

“Taberebá do sertão” or “cajarana”. Its 

long and oval fruit is very perishable. 

Its soft and juicy pulp is rich in vitamin 

C and iron and involves an endocarp 

coated with soft and irregular spines 

that resembles a ball of wool. The fruit 

with the thin, smooth skin contains 

many fibers and some fruits release a 

resin. It is sold at street markets and 

can be found in backyard. 

Aroma 

A strong yellow indicates that the 

succulent and refreshing pulp with its 

bittersweet and aromatic taste is 

ready for consumption. 

Use 

Raw used in soft drinks, cooked is 

perfect for jams, sweets and ice 

creams. 

Classic 

Refreshments and sweets. 

Exotic 

In the form of a vinaigrette, 

accompanying salad or fish. 

Unmissable 

Refreshment, also ideal for 

combination with other fruits and 

sweets, preserving a light acidity. 


 


275

Cashew fruit 

Origin 

The cashew tree, a tree that reaches 

ten meters of height, is native to the 

coast of Brazilian’s North and 

Northeast. The cashew tree, 

Anacardium occidentale, gifts already 

with two fruits: the cashew nut, which 

has the power to germinate and the 

cashew fruit, a pseudo-fruit. This 

pseudo-fruit with its soft flesh and its 

skin colored in vivid red, orange or 

yellow, secure at the end the nut. A 

very sensitive fruit with many varieties, 

the wild cashews can be gigantic, 

medium or so tiny like the so called 

“cashew do mato”. The nut needs, 

before it can be appreciated, to 

undergo a complex process. It contains 

a dangerous liquid that burns the skin. 

Aroma 

The pulp is very juicy, the juice is 

aromatic, but astringent. Basically 

there is a distinction between sweet 

and sour cashew fruits. To make 

sweets, they prefer the “sour” fruits. 

Use 

Jams, candied cashews, ice cream, soft 

drinks and liquor. The juice, very rich in 

vitamin C, loses its astringes being 

processed. 

Classic 

Refreshment, cashew and candied 

cashew. 

Exotic 

Used in salted dishes without or with 

meet and fish. 

Unmissable 

Cashew caipirinha and crystallized 

cashew which concentrates all the 

flavor of the fruit. 

J F M A M J J A S O N The D <strong>Amazon</strong> on the plate 

 

276

Crystallized cashew fruits 


277

Carambola 

Origem 

The starfruit or carambola, averrhoa 

carambola, comes from Asia and was 

brought overseas by the navigators - a 

fertile exchange of tropical fruits. The 

small tree caring for hot climates and 

adapted very well to Brazil. The fruit 

with its varnished skin and crunchy 

flesh displays, cut into slices, the 

shape of a star what it predestined to 

decorative purposes and has given its 

name. Its taste in between sweet and 

sour combines with both, salty dishes 

and desserts. It has plenty of pulp and 

the color of the fruits varies between 

green, yellow or orange. The 

carambola contains oxalic acid. That is 

why moderate use of the fruit is 

recommended. People with kidney 

problems should avoid it. 

Aroma 

In natura the flavor of the carambola 

tends to be acid, but there are 

varieties with very sweet and 

succulent fruits. 

Use 

Juice, sweet or to decorate green 

salads or fruit salads. 

Classic 

The pulp is used to make juice, sweets 

and ice creams. 

Exotic 

In the caipirinha, in a sauce for salads 

or fish. 

Unmissable 

A sweet compote flavored with spices 

or caramelized carambola. 



278

Grilled fish with carambolas 

and local chilli peppers 


279

Lady cutting cupuaçu 


280

Cupuaçu 

Origin 

The Cupuaçu tree, Theobroma 

Grandiflorum, close relative of the 

Cacao, is of <strong>Amazon</strong>ian origins. It grows, 

a small tree which reaches 10 meters, in 

the shadow of other trees as. Its fruit 

has very much prestige and is very 

beloved in the <strong>Amazon</strong>ian region. Its 

captivates with its intense perfume. 

Even completely intact, the cupuaçu 

fruit’s smell catches or repels from long 

distances, especially those who are not 

accustomed to such exotic and fruity 

scents. The white pulp is hidden in a 

cylindrical or rounded fruit of 20 cm by 

13 cm, of light brown velvety bark. The 

delicious sweet-sour flesh recovers 

about 50 seeds and sticks so firm, that it 

has to be cut away with scissors. Mature 

fruits are harvested fallen on the ground. 

When it is scratched, its bark must show 

still a greenish line, this ensures its 

freshness and the quality of the pulp. 

Aroma 

Highly aromatic and deliciously acid with 

an intense fruity scent which is not being 

lost by processing. 

Use 

Soft drinks, sweets, ice cream and 

candies. 

Classic 

Refreshment, mousse and ice cream 

Exotic 

In condiments or sauces or lacquering a 

duck. 

Unmissable 

Duck glacé with cupuaçu or the milky 

liqueur of cupuaçu. 


 

281

Local citrus fruits 


282

In Brazil, oranges are 

not eaten but sucked. 

A juicy pleasure! 

The oranges are peeled before they are sucked out. The knife cuts 

off a thin layer of orange skin, cutting always away from the body. 


283

Citrus fruits 

Origin 

It is estimated that there are more or 

less 100 different citrus species in the 

world. Wild citrus fruits are originating 

from India and the South Himalayas 

from where they found its way to the 

Mediterranean. From there they 

spread over the world. Navigators and 

settlers brought the citrus fruits to 

Brazil. In few old-fashioned backyards 

of the <strong>Amazon</strong> are some old trees of 

old types of oranges like the “laranja 

da terra”, citrus aurantium. There 

have big fruits with rough skin and 

orange flesh and are known for its 

medicinal properties. Next to him 

blooms another lemon tree, citrus 

Aurantiflia, with fruits of the same size 

but with a perfumed peel and quite 

yellow. And finally there is a smaller 

lemon of orange color with a pulp of 

refreshing acidity, called “limão cravo” 

ou “limão vinagre”, Citrus limonia. 

Aroma 

Each fruit has its own particular 

aroma, ones with more others with 

less bitterness or sharp acidity. 

Use 

All are ideal sources of vitamin C. 

Classic 

Refreshments, beaten together with 

the skin, crystallized skin and lemon 

zest. 

Exotic 

Marmalades and jellies with a slight 

bitterness. 

Unmissable 

Lemonade, beaten together with the 

skin and caipirinhas, especially made 

of the more bitter ones. The <strong>Amazon</strong> on the plate 


284

Local bitter oranges 


285

Laranja da terra 

Origin 

The orange, “laranja da terra”, citrus 

aurantium, is a large, round or flattened 

orange with a medium thick and 

very rough shell. Its pulp is so bitter that 

it this type o orange is used almost 

exclusively for medicinal purposes. It is 

usually cultivated in old-fashioned 

backyards. However, its juice used to be 

recommend to pregnant women and 

reconvalescents. Very rustic, it looks like 

the first oranges to be domesticated. Its 

normally sold at street markets. It is 

quite perishable, what also explain why 

it is more and mor vanishing. 

Aroma 

Prevails the complex bitterness on the 

acidity of the juice. 

Use 

In addition to tradicional medicinal use 

and for vitamin C, the “laranja da terra” 

is ideal for all kinds of marmalades and 

jellies, especially those who also utilize 

the skin – marmalade, compote or 

crystallized, always preserving a slight 

bitterness. Flowers and leaves are used 

for teas and to season. 

Classic 

All kinds of sweets, syrup, lemonade and 

caipirinha. 

Exotic 

Jams or sweets with a slight bitterness. 

Unmissable 

The “laranja da terra” jam, balancing the 

sweetness of the sugar with the natural 

bitterness of the fruit, gives although a 

delicious caipirinha. 


 


286

Limão cravo 

Origin 

The lemon “limão cravo”, citrus limonia, 

also called vinegar or rose lemon, or 

even “limão capeta”, the devil's lime, in 

English rangpur lime, is the most rustic 

and simple brother of the green lime. 

Even if the thin skin gets deeply orange 

when ripe, it is a lemon. It is quite small 

and has a very thin skin and is quite 

perishable. Probably it is a hybrid 

between mandarin orange and lime and 

comes from India. It normally can be 

found in backyards and it is sold in 

street markets. It rarely find its way to 

the supermarket. Formerly was 

produced a homemade vinegar from its 

fermented juice, what should be the 

origin of the name ”limão vinagre”. The 

other name “devil's lime” may be a 

reference to its accentuated acidity. 

Aroma 

It has a refreshing acidity, fruity, but 

accentuated. 

Use 

Beaten together with the skin, it turns 

a delicious lemonade. The zests of its 

skin and its juice flavor cakes and 

creams. The fat meat of duck or pig 

combine very well with its acidity and 

although helps to digest them more 

easily. 

Classic 

Juice, beaten together with the skin. 

Exotic 

Fatty pork or duck meat cooked in 

lemon juice or seasoned with a piece 

of dry skin. 

Unmissable 

A great fruit to make caipirinha. 


 


287

Limão galego 

Origin 

The so called “limão galego”, citrus 

aurantifolia, originates like the other 

citrus fruits from Asia. The “limão 

galego” can be found exclusively in the 

<strong>Amazon</strong>. In the south of Brazil exist 

other limes with the same popular 

name. It is a very big lemon, with a 

thick, rough peel of an intense yellow 

color. In the <strong>Amazon</strong> it is being used 

almost exclusively to rub over fish and 

chicken. Its juice neutralize any vestige 

of the localy called “pitiú” (smell of fish 

or other unpleasant smells). The act is 

described with the local expression of 

"washing" the fish. It is found in 

backyards and street markets. It is a 

very sensitive fruit and spoils faster 

than lemons from industrialized 

production. 

Aroma 

It scents and tastes like the classic 

lemon, but brings less acidity and a 

more fruity and complex aroma. Ideal 

for juices and lemonade with or 

without use of the skin. 

Use 

Its dried skin gives a tasty liquor and its 

leaf season meats and currys. 

Classic 

It is almost exclusively used to “wash” 

fish and chicken. 

Exotic 

Sweets, jams and liqueurs with a nice 

lemon flavor. 

Unmissable 

Lemonade, beat together with pieces 

of the skin or caipirinha. Perfect with 

rice or in citrus sauce accompanying 

pasta. 


 


288

Lemon lemonade made from unpeeled, or 

partly unpeeled lemons or limes and caipirinhas 


289

Mari-mari 


290

Ingá 

Origin 

Ingás, there are more than 130 species 

of these wild string beans, por ex. the 

inga cinnamomea, “ingá-açu”, Inga 

spectabilis, (middle left) in english called 

“ice cream bean”, and “mari-mari”, 

cassia leiandra, (low left). All are all 

elongated pods that grow on large trees 

and belong to the Leguminosae family. 

This trees produce sting beans of 

numerous forms: short and thick pods 

and other very long, twisted and thick 

ones. The moss-green, elongated, 

distorted pods with the characteristic 

grooves of the “ingá-cipo”, inga edulis, 

(at right), reach the length of a meter, 

but normally not exceed 10-30 cm. The 

name “ingá”, indigenous, expresses that 

the string bean contain seeds in 

Abundance ant they are native to the 

Brazilian <strong>Amazon</strong> and north to the 

Guiana's. All seeds are covered by a 

sweetened pulp that has to be gnawed 

from the seeds. Ingas are cultivated as 

well as wild harvested, and its fruits, 

appreciated by bats, are often available 

in <strong>Amazon</strong>ian markets. 

Aroma 

The pulp is sweet or with a light touch of 

mint, remaining cotton candy, but quite 

thick and consistent. 

Use 

Ingas are eaten in natura. 

Classic 

It is appreciated as dessert. 

Exotic 

Each “ingá” provides another flavor. 

Unmissable 

Sharing, poking out the seeds and 

gnawing the sweet pulp. 


 


291

Malay apple 

Origin 

In many places in the <strong>Amazon</strong> 

you can find the dense, 

pyramidal canopys of the malay 

apples, the “jambeiros”, Eugenia 

malaccensis. The malay apple 

was brought from India in a 

flourishing traffic of biodiversity. 

From the family of the 

Myrtaceas, the flowers and 

fruits exhibit exuberant colors: 

White, pink, fuchsia, yellow and 

purple-red, in a disloyal 

competition for beauty. Quite 

perishable, the fruits are sold on 

street markets and street 

borders. 

Aroma 

Pyramidal fruit, 6-7 cm long, 

tastes very soft, sweet, slightly 

acid, remembering roses. 

Tasting the little juicy pulp and 

slightly fluffy repeats the 

impression. The pulp involves a 

single seed. 

Use 

The Malaysian apple is eaten in 

natura or in the form of jams, 

ice creams and intense colored 

liqueurs. 

Classic 

Pink colored compote. 

Exotic 

Pickled sweet-sour and in 

chutneys with expressive colors. 

Unmissable 

In jams and ice cream or very 

colorful liquors. 


 


292

Jenipapo 

Origin 

The “jenipapeiro”, Genipa americana, 

belongs to tropical America and West 

India. In the northern region of Brazil it 

is found close to Guyana and on the 

Marajó island. A liquid which becomes 

bluish-black in contact with the air is 

drawn from the green fruit. The Indians 

use it for their traditional body painting 

or to decorate their artifacts. The name 

“jenipapo” means in Tupi-Guarani, one 

of the indigenous languages, fruit used 

for painting. The jenipapeiros bear 

fruit from October to April and fruits 

are harvested from the ground, thus 

reaching maturation. 

Aroma 

The unappealing fruit with an often 

wrinkled skin exudes a strong, 

penetrating and sweet, very particular 

odor which does not please everyone. 

The pulp, involving the many seeds, is 

succulent, sweet but with a mild 

acidity. 

Use 

Jams, preserves, ice cream, soft drinks 

and liquor. It has a reputation for 

combating anemia. 

Classic 

Juices and sweets. 

Exotic 

Fried in butter and sweetened with 

sugar and cinnamon powder. 

Unmissable 

The jenipapo liqueur celebrates the 

reputation of being aphrodisiac, but 

also helps with digestion. 



293

Limão-de- 

Caiena 

Encontrado em quintais antigos, o 

limão-de-Caiena, Averrhoa bilimbi, 

original do Sudeste da Ásia, é uma 

arvoreta decorativa, parente da 

carambola cujas frutas brotam do 

tronco e lembram pequenos pepinos. 

O seu uso caiu em esquecimento 

provavelmente porque a frutinha de 

casca mole verde neon e forma oval, 

alcança entre 4-10 cm de comprimento 

tem acidez pronunciada. Consta 

que foi introduzido no Brasil através de 

Caiena na Guiana Francesa. Contém, 

igual a carambola, alto nível de oxalato 

de potássio e dessa maneira não deve 

ser consumido todos os dias e nem 

durante períodos prorrogados e ser 

evitado por quem tem problemas 

renais. Contém altas doses de 

Vitamina C e é bastante perecível. 

Aroma 

Frutinhos com polpa suculenta de 

uma acidez acentuada que lembra 

uma mistura entre picles e limão. 

Uso 

Sucos e caipirinhas. Antigamente 

substitui limão e vinagre. Podem ser 

usados em vinagretes, picles azedos e 

agridoces e geleias. Na Bahia se chama 

Bilimbi, ainda é mais aparecido e é 

usado em moquecas. 

Clássico 

Sucos e substituindo limão. 

Exótico 

Dá uma geleia interessante. 

Imperdível 

Na caipirinha ou numa moqueca. 


 


Mangaba 


295

Wild passion 

fruit 

Origin 

There are many species of passion 

fruit that grow spontaneously in the 

Tropical Americas and subtropical 

regions, varying in size, color and 

flavor. Some are sweet, others are 

from a quite remarkable acidity. All are 

vigorous vines with very decorative 

blossoms and all prefer poor soils. The 

“maracuja do mato”, a wild passion 

fruit, Passiflora nymphaeoides, is 

native to the <strong>Amazon</strong> where it grows 

in not very dense forest and clearings. 

It is a small passion fruit, with a blue 

flower and a coarse fruit whose color 

varies between yellow and orange. Its 

pulp is formed by black seeds, covered 

with a translucent and gelatinous 

substance with an enjoyable flavor. It 

can be found on street markets and is 

sold at the borders of the street, since 

it is little cultivated. 

Aroma 

Pleasant, smooth, slightly sweet and 

with the perfume of fruits. 

Use 

The passion fruit of the jungle is eaten 

in natura or in the form of soft drinks. 

The dried and crushed skin is a good 

source of pectin. 

Classic 

In natura 

Exotic 

In the salad. 

Unmissable 

In natura. 


 

296

Murici 

Origin 

The “muricizeiro”, Byrsonima 

Crassifolia, is a small tree, native to 

North / Northeast of Brazil. 

<strong>Amazon</strong>’s son, the “muricizeiro” is 

a very modest plant, resistant to 

annual floods of certain regions 

and prefers sandy land. The 

<strong>Amazon</strong>ian Indians appreciate its 

small fruit very much. It is from an 

intense yellow and has the size of a 

very small olive. The quite greasy 

pulp with firm peel involves a 

single seed. As many other fruits of 

the <strong>Amazon</strong>, “murici” is not tamed. 

In each region exists varieties very 

different from each other, all 

greasy fruits with a very particular 

strong aroma. It is a very common 

fruit, sold on the street markets. 

Aroma 

Of a particular aroma, sweet-sour 

and with high fat content, the pulp 

of some varieties remember 

cheese. 

Use 

Rich in vitamin C, the fleshy pulp is 

used to make juices, ice cream, 

jellies and sweets. 

Classic 

Juices and sweets which preserve 

the exotic and slightly acidic taste 

of the fruit. 

Exotic 

In natura or in the rice in place of 

cheese and in the form of liquor. 

Unmissable 

In the form of liqueur. 


 

297

Pajurá 

Origin 

The “pajurazeiro”, Coupia bracteosa, a 

tree with a fine trunk, medium-sized and 

with a dense and dark foliage, is native 

to the <strong>Amazon</strong>. Its oval barky fruit with 

its rough texture and its unspectacular 

brownish color is decoratively speckled 

with white. The mature fruit falls down 

where it use to ripen and spoil in two or 

three days. They are ready for 

consumption when the fruit exudes a 

very particular sweet fragrance, and the 

fine skin cracks and the pulp releases 

easily from the large core. The pulp is of 

a dark yellow and of a farinaceous 

consistency, sandy, granulated and 

enjoyable sweet. Once mature, it 

decomposes very easy, getting in 

fermentation, what often prevents the 

commercialization of the fruit on a 

professional scale. It is a fruit of 

backyards and is sold on street markets. 

Aroma 

Of a fruitful, very sweet aroma with a 

touch of vanilla, but with an oily pulp. 

Use 

From the pulp is made juices, sweets 

and ice creams. 

Classic 

In the form of ice cream, found in 

ice cream shops. 

Exotic 

Eaten directly from the tree. 

Unmissable 

Pajurá ice cream. 


 


298

Pitomba 

Origin 

The “pitombeira”, talisia esculenta, a 

small tree with clusters of fruits, is native 

to the West <strong>Amazon</strong>, from where it 

spread out to Brazil. The small size fruits 

of the size of a small cherry tomato 

round or ellipsoid with rough bark, grow 

in bunches in backyards or public places 

and are sold bunched together in small, 

decorative bundles with 3-4 bunches 

each. It is sold at street markets and on 

the street by street vendors. The fruit's 

hard shell is easy to open and releases a 

thin layer of juicy and sweet flesh with a 

quite big lump. It is a very perishable 

fruit and should be consumed 

immediately upon purchase. Its seed has 

medicinal properties. 

Aroma 

Aromatic, with a light citrus flavor with a 

touch of sweetness, the thin layer of 

edible flesh is almost gelatinous, quite 

transparent and involves one or two 

seeds. 

Use 

Uncooked and consumed in natura or in 

the form of liquor. 

Classic 

In natura 

Exotic 

Accompanying fish or meat. 

Unmissable 

In natura 


 


299

Sapota 

Origin 

The sapoti, oval and oblong and 

the sapote or sapotilha, more 

rounded, are the fruits of the 

sapotizeiro, achras sapota from 

Mexico and Central America. In 

Brazil the tree is common in the 

<strong>Amazon</strong> and in the Northeast. The 

fruit is a fleshy berry, variable in 

shape, size and weight. The fruit’s 

thin and rough skin is of a rusty 

yellowish-brown. It is a very valued 

fruit. Usually it is sold hard but 

softens in a few days. The firm, 

yellowish creamy colored, soft pulp 

involves several dark seeds. The 

texture of the pulp is a bit sandy or 

granular. From its shell can be 

extracted a latex which provides a 

rubber called “chicle”, chewing 

gum. It can be found at local street 

markets as it gives little professional 

plantation. 

Aroma 

Its aroma resembles a juicy, sweet 

pear without any acidity. 

Use 

Usually, the sapodila is eaten in 

natura, but it gives a delicious ice 

cream or juice. 

Classic 

Eaten in natura. 

Exotic 

A perfect match with stronger 

cheeses. 

Unmissable 

As sorbet or in natura 


 


300

Taperebá 

Origin 

The “taperebá” or “cajá”, Spondias mombin, 

makes parte of the Anacardiaceade family and 

comes from the Tropical Americas. Some 

English-speaking countries called it “yellow 

mombin” or hog/spanish plum, He is related to 

“umbu” and “ciriguela”, Spondias purpurea, a 

very similar fruit of a reddish color and clearly 

less acidic (photo left hand). The tree is high, 

can reach 30 meters. The oblong fruit is small, 

varying in size from a golden yellow and is born 

in curls. The mature fruit has a leathery skin and 

a thin layer of juicy pulp of a thickness of 3 mm, 

adhering to a fibrous and soft core. It is very 

appreciated and the ripe fruit exudes a specific 

acid, unmistakable and delicious scent. It is very 

perishable and so it needs to be processed 

shortly after harvesting. One finds “taperebá” 

on street markets and processed in the form of 

pulp also in the supermarket. 

Aroma 

Acid, fragrant, juicy and refreshing, the aroma 

of the “taperebá” vaguely remembers certain 

citrus fruits. 

Use 

The orange pulp is widely used for ice creams 

and refreshments. Its sharp acidity and its fruity 

aroma combine very well with mousses and 

syrups. Contains lots of pectin and gives an 

excellent jelly. 

Classic 

The pulp is used to make soft drinks and ice 

creams. 

Exotic 

In the caipirinha, as a sauce for salads or fish, as 

a sorbet. 

Unmissable 

Juice and sorbet. 


 

301

A table overflowing with 

local fruits 

Anyone enjoys a generous table overflowing from all type of 

local fruits. Abundance of colors and shapes fills the guest’s 

eyes, delight Greeks and Trojans, and everybody is invited to 

taste a bit of delicious fruits of the season, served in natura or 

cut into appetizing pieces. When they are combined in a 

colorful fruit salad or mixed into drinks and refreshing juices 

they also are a success. Offered a large variety of colors, 

shapes and flavors over large green leaves or in inajás boats, a 

local palm tree’s shell, just give it an even more exotic touch. 


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305

Selling cashew nuts 


306

Forest’s 

Delights 


Cashew nut 

Origin 

The cashew nut, the cashew tree’s 

seed, Anacardium occidentale, which 

originates from Brazilian’s Northern 

and Northeastern coast, was taken by 

settlers to Africa and Asia. The raw 

cashew nut, resembles a fleshy ear and 

hangs at the end of the cashew 

pseudo-fruit. With highly toxic bark, 

the nuts, rich in protein and 

carbohydrates, need to cooked or 

roasted in an oven or above a charcoal 

fire and then must be peeled to 

become edible. Its shell contains a very 

toxic liquid which irritates the skin. 

That complex procedure explains the 

high price obtained by processed 

cashew nuts. 

Aroma 

The cashew nut has the soft taste of 

other nuts. 

Use 

Replace other nuts. Salty, it is perfect 

as an aperitif and in natural combines 

with biscuits and cakes. At the country 

side people used to prepare “paçoca” 

by mixing the nuts crushed or piled 

together with cassava flour and sugar. 

Classic 

Salty in the form of appetizer or sweet 

in cakes and cookies. 

Exotic 

In thin flakes accompanying fish, on the 

rice or green salad or fruit salads. 

Unmissable 

Mixed as a crunchy bit into fish balls. 


 


308

Burning raw cashewnuts 



Cake “Pé de moleque” 


Brasil nuts in the “ouriço” 


Brazil nuts in the shell and new ones, peeled off 



Brazil nut 

Origin 

The Brazil nut tree, bertholletia excelsa, 

with its very appreciated fruit, is native 

of the <strong>Amazon</strong>’s rain forest. It is one of 

the highest trees in the jungle, reaches 

50 meters and over tops all other trees. 

Its reproductive cycle is highly complex, 

involving a huge bee specialized in 

Brazil nut trees. 14 months after 

pollination releases the hedgehog, a 

ball fulfilled with nuts, weighing up to 

1.5 kg with an extremely hard bark. 

Recently fallen, the nuts are delicate, 

sweets and called .“castanhas de leite”, 

milk nuts. 

Aroma 

The delicate aroma of the Brazil nut 

reminds other nuts, especially 

hazelnuts. The young nuts are sweeter 

and crunchier than the ripe or toasted 

ones. 

Use 

Very rich in oils and minerals and is 

used in biscuits and fine cakes. Because 

they contain certain minerals, Brazil 

nuts should be consumed with 

moderation. On the country side the 

peeled Brazil nut is roasted, what 

prevents from oxidation. Soaked or 

pilled together with cassava flour and 

sugar it turns to “paçoca”. It is also 

mixed together with the tapioca flour 

to make “beijus”. 

Classic 

Cakes, cookies and ice creams. 

Exotic 

Fish in Brazil nut’s milk sauce obtained 

of the very new ones. 

Unmissable 

Fish in Brazil nut’s milk sauce. 

The <strong>Amazon</strong> on the plate 315 

J F M A M J J A S O N D

“Castanha sapucaia”, a nut 


316

Castanha 

sapucaia 

Origin 

The “Sapucaizeiro” Tree, Lecythis 

pisonis (or Lusitta), from the same 

family as the Brazil nut tree, origins 

from the <strong>Amazon</strong>, but it can also be 

found in the coastal rainforests 

In Brazil’s south. A majestic tree, it 

reaches up to 40 m. In flower, it 

covers itself completely with bluish 

pink flowers. About ten month later, 

the heavy hedgehog reaches the 

weight of a few pounds. Shaped like 

an elongated hat or cloche, it 

releases, getting mature, a lid, and so 

let go the nuts, perfectly stored in its 

interior. They are delicious nuts, but 

very perishable and appear for a short 

time on the street markets. 

Aroma 

The nuts are very aromatic, crunchy 

and sweet and pleasantly oily. They 

are more milky than Brazil nuts. 

Use 

They are rich in fats and with a great 

protein contents. Peoples used to eat 

them fresh, toasted or crushed and it 

is also appreciated the so-called 

"navel" of the nut, the white part 

without bark. 

Classic 

Appreciated right from the tree. 

Exotic 

It would be a luxury to take its oil. 

Unmissable 

Appreciated in natural. 


 


317


Steet food 

In the <strong>Amazon</strong>, it is very common, to eat on the street. Many traditional 

dishes like “tacacá” are appreciated almost exclusively on public places. 

Nobody prepares them at home. Beginning with alocal, comforting 

breakfast, including coffee, I recommend you the next street corner. 

Surrounding the street markets you can find a lot of small restaurants, all 

specialized in well-reinforced local breakfasts. Delicious, the home made 

porridge, sold from a hand-adapted pushcart, the tapioca made on the 

spot and served in a banana tree leaf! Each city has a famous 

“tacacazeira”, which often also serves “vatapá” and “cariru”. The late 

afternoon, just as the night falls, well-laid tables skipping outside from the 

kitchen in the neighborhood to the sidewalks full of hurried hungry clients. 

They serve everything from pizza to cake and many yummy local food to. 


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Research, Photos, Texts and Design Susanne Gerber-Barata - 

Susangeba@gmail.com 

All Rights Reserved, copyright with Susanne Gerber-Barata, susangeba@gmail.com 


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Amazon on the plate

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