Drink

Acai

The açaí palm (, portuguese: [asaˈi] (listen), from nheengatu asai), euterpe oleracea, is a species of palm tree (arecaceae) cultivated for its fruit (açaí berries, or simply açaí), hearts of palm (a vegetable), leaves, and trunk wood. global demand for the fruit has expanded rapidly in the 21st century, and the tree is cultivated for that purpose primarily. the species is native to eastern amazonia, mainly in swamps and floodplains. açaí palms are tall, slender trees growing to more than 25 m (82 ft) tall, with pinnate leaves up to 3 m (9.8 ft) long. the fruit is small, round, and black-purple in color. the fruit became a staple food in floodplain areas around the 18th century, but its consumption in urban areas and promotion as a health food only began in the mid 1990s along with the popularization of other amazonian fruits outside the region.

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Caldeirada

Caldeirada (portuguese pronunciation: [kaɫdɐjˈɾaðɐ], [kɐwdejˈɾadɐ]) is a portuguese and galician (northwestern spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients a fishermen's stew, the dish has been described as "a fish muddle that varies from town to town and depends on what the fishermen have managed to catch."caldeirada is similar to other types of fish stew, such as the french bouillabaisse, greek kakavia, spanish zarzuela and italian cacciucco.one cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish" along with shellfish such as clams and mussels and often squid or octopus as well. this recipe uses two kinds of oily fish (such as mackerel, swordfish, or tuna) and two kinds of lean whitefish, (such as cod, monkfish, hake, flounder and haddock), plus shrimp, mussels in the shell and squid.another cookbook gives as a typical assortment in a caldeirada as conger eel, angel shark, sea bass or sea bream, red gurnard, sardines, ray, shrimp, and clams.another cookbook recommends about 11 ounces of fish per person. other components of the dish include vegetables (such as potatoes, onions, green peppers, tomatoes and tomato purée or tomato paste); spices (such as salt and black pepper, bay leaf, coriander, parsley, sweet and hot paprika, white pepper, oregano) and other ingredients (such as vermicelli, olive oil, allspice, port wine, white wine and whisky or brandy). some recipes do not add salt to caldeirada, because the brininess of the shellfish already adds salt.caldeirada is also known in brazil, a former portuguese colony, where it has been described as an aromatic chowder of river fish and coriander.

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Caruru

Caruru (brazilian portuguese: [kaɾu'ɾu]) is a brazilian food made from okra, onion, shrimp, palm oil and toasted nuts (peanuts and/or cashews). it is a typical condiment in the northeastern state of bahia, where it is commonly eaten with acarajé, an afro-brazilian street food made from mashed black-eyed peas formed into a ball and then deep-fried in palm oil.

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Maniçoba

Maniçoba is a festive dish in brazilian cuisine, especially from the amazonian region. it is of indigenous origin, and is made with leaves of the manioc plant that have been finely ground and boiled for a week (at least four days with the intent to remove the hydrogen cyanide that it contains). to these boiled leaves (called "maniva" in portuguese), salted pork, dried meat, and smoked ingredients, such as bacon and sausage, are added. the dish is served with rice and cassava meal (called "farinha"). the dish is most found in belém, the capital of the state of pará. people usually eat "maniçoba" during the círio de nazaré, the city's largest religious festival that takes place in october.

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Pato no tucupi

Pato no tucupi (duck in tucupi sauce) is a traditional brazilian dish found mostly in the area around the city of belém in the state of pará state. the dish consists of a boiled duck (pato in portuguese) in tucupi. one of the more typical restaurants where it can be found is the círculo militar in belém, in a historical palace near the harbour of the city.

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Picadinho

Stewed beef and vegetables

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Piracuí

Piracuí is traditionally known in the amazon region as "farinha de peixe" (fish flour) and is traditionally made from crushed or shredded dried salted fish. the most common fishes are acari, also known as tamuatá and bodó, but piracuí can be made from other species of fish. it is eaten mixed with olive oil, onion and cassava flour. it also serves to make fried dumplings.

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Tacacá

Tacacá (brazilian portuguese: [taka'ka]) is a soup common in the state of amazonas where it is popular and widely consumed. it is made with jambu (a native variety of paracress), and tucupi (a broth made with wild manioc), goma de tapioca manioc), as well as dried shrimps and small yellow peppers. it must be served extremely hot in a cuia.

Side, Snack, Appetizer

Tucupi

Tucupi is a yellow sauce extracted from wild manioc root in brazil's amazon jungle. it is also produced as a by-product of manioc flour manufacture. the juice is toxic when raw (containing hydrocyanic acid).tucupi is prepared by peeling, grating, and juicing the manioc. traditionally, a basket-like instrument called the tipiti was used. after being squeezed through the tipiti, the juice is left to "rest" so that the starch separates from the liquid (tucupi). poisonous at this stage, tucupi must be boiled for 3 to 5 days to eliminate the poison. the tucupi can then be used as a sauce in cooking. it is seasoned with salt, alfavaca and chicória.