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⁾