Breakfast

Acai na tigela

Açaí na tigela ("açaí in the bowl") is a brazilian dessert from pará and amazonas, where the ribeirinhos people prepare it regularly. it is a dish made with the frozen and mashed fruit of the açaí palm, which has berries described as having an "earthy" or creamy taste. its texture is granular before blending and it has a tartness from a high acidity content, making its taste appealing. it is served as a smoothie in a bowl or glass, and is commonly topped with granola and banana, and then mixed with other fruits and guaraná syrup.

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Baião de dois

Baião de dois is a dish originating from the brazilian state of ceará, typical of the northeast region and parts of the north region, such as rondônia, acre, amazonas and pará. it consists of a preparation of rice and beans, preferably brazilian beans such as "feijão verde" or "feijão novo". it is common to add queijo coalho. dried meat is not added in ceará. in paraíba and in pernambuco, there is a variant called rubacão, a dish that is very popular in the sertão.

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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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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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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.

Drink

Tereré

Tereré (of guaraní origin) is an infusion of yerba mate (botanical name ilex paraguariensis) prepared with cold water, a lot of ice and pohá ñaná (medicinal herbs), and in a slightly larger vessel. this infusion has its roots in pre-columbian america, which established itself as traditional during the time of governorate of paraguay. the guaraní people call this infusion ka'ay, where ka'a means herb and y means water. there's also a variant made with juice, called "juice tereré" or "russian tereré", depending on the region. on december 17 2020, unesco declared the tereré of paraguay as an intangible cultural heritage, which includes the drink (tereré) and its preparation methods with medicinal herbs (pohá ñaná). it is similar to mate —a drink also based on yerba mate—, but with the difference that tereré is consumed cold, preferably in the warmer areas of the southern cone. it is traditional from paraguay, where it's considered a cultural icon. in recent decades it has become popular in some areas of southern brazil, in eastern bolivia and in argentina (countries where the tereré of juice is more popular than the tereré of water). both refreshing or medicinal herbs are often added, such as pererina, cocú, mint, sarsaparille, horsetail family, burrito, agrial or wax begonia, batatilla, verbena, spikesedges, ajenjo, slender dayflower, escobilla, lemon balm, saffron crocus, ginger, taropé, perdudilla blanca and others. currently, in paraguay exist various franchises that sell flavored ice based on medicinal-refreshing weeds/fruits for consumption in the tereré.the tereré was declared the official drink of paraguay and also the cultural heritage of the nation. every last saturday of february the "national tereré day" is celebrated. by resolution 219/2019, the national secretariat of culture declared the traditional practices and knowledge of the tereré in the culture of the pohã ñana as the national intangible cultural heritage. on the other hand, the city of itakyry is the permanent headquarters of the "festival of tereré" since 1998.

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Vatapá

Vatapá (yoruba: vata'pa, [vɐtɐˈpa]) is an afro-brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste. it is a typical food of salvador, bahia and it is also common to the north and northeast regions of brazil. in the northeastern state of bahia it is commonly eaten with acarajé, and as a ritual offering in candomblé, with acaçá or acarajé. vatapá is often eaten with white rice in other regions of brazil. the shrimp can be replaced with ground tuna, chicken or cod among other options.