A rich Amazonian fish stew made with tambaqui (a local freshwater fish), tomatoes, onions, peppers, cilantro, and often served with rice and pirão (fish gravy thickened with manioc flour). ¹⁾

Layers of salted pirarucu (another giant Amazon fish), cooked bananas, farofa, and vegetables—baked like a casserole. A festive and complex dish with both savory and sweet notes. ²⁾

A variant of the Amazonian classic: jambu leaves (which cause a tingling sensation), tucupi (fermented manioc juice), and dried shrimp served in a gourd bowl. A bold, tongue-tingling soup. ³⁾

Mashed pumpkin stew flavored with charque (dried beef), garlic, and onions. A comforting blend of Northeastern and Amazonian culinary styles. ⁴⁾

A coconut-milk-based fish stew featuring surubim, a river catfish. It blends the tropical flavors of the Amazon with techniques from coastal Brazil. ⁵⁾

Whole freshwater fish grilled over wood embers, served with grilled ripe plantains—a delicious contrast of smoky and sweet. ⁶⁾

Duck slowly cooked in tucupi with jambu leaves—a tradition brought from Pará but deeply rooted in Rondônia’s kitchens too. ⁷⁾

A regional twist on the famous arroz com pequi, made with the native pequi do norte fruit, chicken, and rice. Earthy, aromatic, and very local. ⁸⁾

A crispy manioc flour side dish enriched with toasted Brazil nuts—adding crunch, flavor, and protein. Often eaten with grilled meats. ⁹⁾

Green bananas boiled and mashed with broth and manioc flour, forming a savory, thick porridge that pairs well with meat or fish. ¹⁰⁾

A powerful indigenous dish made from manioc leaves boiled for days to remove toxins, then cooked with pork cuts, sausages, and dried meat. A cousin of feijoada—deeply earthy and ancestral. ¹¹⁾

A moist cake made from pupunha (peach palm fruit), rich in natural oils and flavor. It’s slightly sweet and very regional. ¹²⁾

Meat from paca (a wild Amazon rodent, prized for its tenderness) cooked in a delicate herb sauce—exotic and gourmet at once. ¹³⁾

A Rondônia reinvention where feijão-de-corda (cowpea beans) are added to a tacacá-style broth with tucupi and jambu—a fusion dish reflecting internal migration. ¹⁴⁾

A thick porridge made with purple yam (cará roxo), coconut milk, sugar, and spices. Served as breakfast or dessert—colorful and full of flavor. ¹⁵⁾