Gastronomic Guide for the Adventurers of the Amazon Jungle
Brazil is an extensive country and rich in diversity, the regions have their own brand cultures, mainly when we talk about culinary, since regional foods are part of the history of the place. In the state of Amazonas, many foods come from the forest and from fishing in rivers. Therefore, the population tends to have a more natural diet, resorting less frequently to industrialized products.
All these foods are quite healthy by the production method of the region, they are organic, and often produced in reserves within the Amazon Rainforest then they end up not being subjected to agrotoxics or growth stimulants in their production process.
Here are some of the foods and dishes typical of the Amazon region that you have to try on your next visit to that destination that is full of exotic elements:
Cassava - tapioca
This flour is one of the bases of the northern food, which was already consumed by locals before Brazil was discovered by Cabral. Cassava can be found in various forms such as rubber, coarse and fine flour, tapioca. Tapioca flour is already on the menu of the Brazilians, being a typical food in every country, they usually eat stuffed, but those who have tried the tapioca del Norte say that it has a different essence.
In the case of a kind of cassava, manioc brava, a poisonous variety where tucupi comes from, a yellow and acid broth, which is an ingredient in broths, sauces and in tacacá, a soup that serves as a snack , very consumed in Manaus, typical of the northern region
The jambu is a plant with a slightly bitter taste that anesthetizes something like the mouth and the tongue, used as a fish seasoning and in regional dishes such as tacacá and duck with tucupi. It is also possible to find jambu cachaça, made with the extraction of the leaves and that can be an exotic gift or souvenir of the region.
Another fruit related to cocoa is cupuaçu, one of the bases for sweets in the region. It produces ice cream, mousses, chocolates, soft drinks and even a kind of "chocolate" produced with its almonds, as is done with cocoa. As similar, it is called "cupulate". But the most famous preparation with that fruit is the cupuaçu sweet, a kind of acid compote, perfect for eating with the coarse flour produced in the region.
Unlike the acai consumed by the rest of Brazil, in the North region, the fruit is consumed in a pure, thick, well-earthy flavor and, in general, consumed salty. Of those that leave until the purple tooth, of so strong. It is customary to eat this açaí cream with fried fish or accompanied by flocked tapioca, with a neutral flavor.
The fruit is used in ice cream, salads and as stuffing of tapioca and sandwiches. It looks like a carrot, but it tastes softer. The texture is fibrous, but soft. The tucumán remembers the pequi, Caryocar brasiliense. With it the "X-caboclinho" is made a super popular snack in the Amazon region that is usually consumed with rennet cheese at breakfast.
A dish of the Amazonian cuisine made with pieces of meat, cassava and chicory leaves. It is of indigenous origin, and it is made with leaves from the manioc plant that need to be ground and cooked for a week. Next, salt pork, dried meat and other ingredients, such as bacon and sausages, are added. The dish is served with rice and cassava bran and is considered the feijoada of the North region.
Because of their habitat, fresh water, they gain different colors, textures and flavors from saltwater fish found in other regions of the country. Undoubtedly, this makes them a separate attraction in the region. The pirarucu is one of the largest freshwater fish in the world. Native to the Amazon region, it can measure up to 3m and go over 100kg. But also it has several options very found in moquecas, broths, in the embers, roasted and of the most diverse forms. Some of the most common species are: tambaqui, tucunaré, pirarucu, jaraqui, pacu and the matrinchã.
By: Julia Lippi Marcondes Machado