A traditional riverside dish where river fish (like tucunaré or surubim) is marinated, then grilled on a clay roof tile. The tile helps retain moisture and adds a smoky, earthy flavor. ¹⁾

Fragrant rice cooked with pequi fruit, a native Cerrado ingredient with an intense aroma and flavor. It’s often combined with chicken or dried meat. ²⁾

This version of the classic rice and sun-dried meat dish includes cooked cassava cubes and regional spices, making it more textured and local in character. ³⁾

A spicy, restorative broth made with piranha fish, known for its bold flavor. Traditionally consumed for strength and virility! ⁴⁾

Bitter palm hearts from the guariroba tree, sautéed with garlic, onion, and sometimes bacon or sausage. A staple side dish that reflects Indigenous foraging traditions. ⁵⁾

A porridge-like dish made with cassava flour and milk or water, sometimes flavored with sugar or salt. Once considered a rustic survival food, it’s now enjoying a nostalgic revival. ⁶⁾

Freshwater snook (robalo) cooked in a sauce made with babaçu milk, extracted from native palm seeds — creamy, nutty, and uniquely Tocantins. ⁷⁾

Crabs harvested from the Araguaia River region, steamed and served with spicy sauce. A delicacy especially in Bico do Papagaio, in northern Tocantins. ⁸⁾

A controversial but historical Indigenous-influenced dish. Turtle meat (from legally sourced species) is grilled and served with cassava flour and chili. ⁹⁾

Whole pacu fish stuffed with a farofa of manioc flour, onion, and herbs, then roasted. Common in river festivals and family gatherings. ¹⁰⁾

A traditional sweet made from mangaba, a native fruit with a tangy flavor. It’s cooked with sugar and sometimes cinnamon to create a thick, spoonable treat. ¹¹⁾

Free-range chicken stewed with maxixe (spiny gourd) and pequi or green herbs — a mix of Northeastern and Cerrado flavors. ¹²⁾

A cake made from babaçu flour or babaçu milk, with a mild, nutty taste. Often served with local fruit syrups or eaten plain as a breakfast cake. ¹³⁾

A Tocantins-style fish stew using pirarucu, one of the Amazon’s largest fish. Cooked with coconut milk, urucum (annatto), and plenty of local herbs. ¹⁴⁾

Unlike the sweet version found elsewhere, Tocantins makes savory pamonha — mashed green corn wrapped in husks and filled with cheese and sausage, then boiled. ¹⁵⁾