A fiery indigenous stew made with fish, bitter manioc broth (caldo de timbó), and plenty of malagueta peppers. Originally from the Wapichana and Macuxi peoples, it’s not for the faint-hearted! 1)
Traditional ground dried beef mixed with roasted manioc flour and sometimes Brazil nuts. Portable, high-energy food that traces back to indigenous and cattle ranching traditions. 2)
A broth made with the famously sharp-toothed piranha, cooked with herbs and vegetables. Said to have aphrodisiac and restorative powers. 3)
A large, chewy tapioca pancake filled with cupuaçu pulp—a sweet-tangy Amazonian fruit—creating a delicious mix of textures and flavors. 4)
A rural-style dish where free-range chicken is cooked with rice and tucupi (fermented manioc sauce), reflecting the fusion of Amazonian and Northeastern traditions. 5)
Smoked pirarucu (a massive Amazonian fish) served with boiled green bananas. Smoky, salty, and slightly starchy—a deeply regional combination. 6)
Green bananas mashed into a warm porridge and enriched with Brazil nut milk—a nourishing and subtly sweet indigenous-inspired dish. 7)
The Roraimense take on this classic: jambu, tucupi, dried shrimp, and sometimes banana-pacovã slices for a local twist. 8)
A baked manioc pie stuffed with spiced freshwater fish and local herbs. A creative and filling dish using native starches. 9)
Stewed tambaqui ribs cooked with peppers, cilantro, and tomatoes. Served with manioc purée or white rice—a hearty Amazonian comfort food. 10)
A rich stew made from paca (a wild rodent with fine meat), slow-cooked with onions, spices, and regional herbs. A prized delicacy. 11)
An inventive version of moqueca where the tart camu-camu fruit adds acidity to a fish stew, replacing tomatoes or citrus. 12)
A creamy dessert made with pupunha (peach palm fruit), eggs, and condensed milk. Earthy and lightly sweet—unlike any other pudding. 13)
A fluffy cornmeal cuscuz served sweet, with coconut milk and crushed Brazil nuts on top. Popular for breakfast or dessert. 14)
A creative indigenous fusion where fish is marinated in piquiá (an aromatic Amazonian fruit) and served with young tucupi sauce—bold, sour, and fresh. 15)