A time-honored dish sometimes called “Amazonian feijoada,” made with manioc leaves (boiled for 7 days to remove toxins!), pork parts, and sausages. A sacred food at Círio de Nazaré festival. ¹⁾

Duck slow-cooked in tucupi (fermented manioc broth) and jambu (a numbing herb). This is Pará’s signature dish, deeply symbolic and flavorful. ²⁾

A hot and tangy broth made with tucupi, jambu, tapioca starch pearls, and dried shrimp — eaten from a gourd bowl on street corners. A tongue-tingling, warming street favorite. ³⁾

Fish stew made with local fish, crab, shrimp, and vegetables — spiced with cumin and chicória (an Amazonian herb blend). Served over rice or cassava flour. ⁴⁾

Salted dried beef cooked with green bananas — sweet and salty, soft and savory. A very traditional dish in inland Pará communities. ⁵⁾

Grilled filhote, a prized Amazonian catfish, marinated in lime, garlic, and herbs. A large, firm-fleshed fish ideal for open-flame grilling. ⁶⁾

Yes — alligator stew! Often cooked with rich spices and served with rice and cassava flour. It’s a rare delicacy showcasing Amazonian ingredients. ⁷⁾

Small fried cakes made with piracuí (powdered dried fish, often acari) mixed with manioc flour, herbs, and eggs. Crisp and deeply umami! ⁸⁾

A sweet-savory stew where plantains are cooked in coconut milk, peppers, and herbs. An unusual and rich vegetarian delight. ⁹⁾

A mix of okra, shrimp, and herbs, sometimes with ground nuts. Thick, viscous, and loaded with regional flavor. ¹⁰⁾

A spiced rice dish typically made with dried shrimp, jambu leaves, tucupi, and annatto — colorful, aromatic, and 100% local. ¹¹⁾

The Pará version of vatapá — a creamy, spicy paste made with bread, shrimp, coconut milk, and herbs — slightly different from its Bahian cousin. ¹²⁾

A creamy ice cream made with the tangy, floral cupuaçu fruit, a relative of cacao, popular in juices and desserts. ¹³⁾

Cake made with pupunha (a peach palm fruit), with a rich and nutty texture, sometimes spiced with cinnamon and clove. ¹⁴⁾

A sweet preserve or candy made from muruci, a tart Amazonian fruit with a creamy texture and intense aroma — unique even among tropical fruits. ¹⁵⁾